Name: Kashmiri Chicken Kanti recipe by Shampa Das at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: For marination; 300 grms boneless chicken breast; 1 tea spoon garlic paste; 1 tea spoon kashmiri red chilly powder; 1/2 tea spoon turmeric powder; 1 tea spoon coriander powder; 1 table spoon kasori methi; 1 tea spoon meat masala; 1/4 cup curd; 1 table spoon cornflour; 1 drop of red food colour; Salt to taste; For salad; 1 big onion; 1 big tomato; 1 small capsicum ( optional ); 1 table spoon vinegar; 1 drop red food colour; 1 tea spoon kasori methi; Salt to taste; 1 tea spoon white sesame seeds; Oil to dip fry

ABOUT Kashmiri Chicken Kanti RECIPE

This is a famous Kashmiri chicken dish . It's very popular in Kashmiri restaurant .

Ingredients Serving: 4

For marination
300 grms boneless chicken breast
1 tea spoon garlic paste
1 tea spoon kashmiri red chilly powder
1/2 tea spoon turmeric powder
1 tea spoon coriander powder
1 table spoon kasori methi
1 tea spoon meat masala
1/4 cup curd
1 table spoon cornflour
1 drop of red food colour
Salt to taste
For salad
1 big onion
1 big tomato
1 small capsicum ( optional )
1 table spoon vinegar
1 drop red food colour
1 tea spoon kasori methi
Salt to taste
1 tea spoon white sesame seeds
Oil to dip fry

Instructions

Take the boneless chicken pieces in a bowl and keep all the ingredients for marination ready
Put all the marination ingredients in the bowl and mix it very well and keep aside for one hour
Now cut the onions , tomato ( without seeds ) and capsicum in half round shape
In a bowl mix all the salad ingredients and keep aside for some time
Put enough oil in a kadai to fry the chicken pieces and let it get it real hot and fry the chicken pieces in batches
Remove the chicken pieces on an absorbent tissue
Just keep 1 table spoon of oil in kadai and remove the rest
Now in kadai add the salad and sau`te for some time
Add the fried chicken and sau`te for some time
Remove it in the serving plate and sprinkle some sesame seeds on it and it's ready to serve

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