A classic Kashmiri stir-fry featuring tender chicken pieces tossed with onions, tomatoes, and bell peppers. This semi-dry dish gets its unique, smoky flavor from mustard oil and aromatic spices like fennel and ginger powder. Ready in under an hour!
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
362cal
41gprotein
12gcarbs
16g
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, thigh meat is recommended for tenderness)
60 g Curd (Whisked until smooth)
1 tbsp Ginger Garlic Paste
3 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Cumin Seeds
220 g Onion (About 2 medium onions, thinly sliced)
240 g Tomato (About 2 medium tomatoes, finely chopped)
150 g Green Capsicum (About 1 large capsicum, cut into thin strips or 1-inch squares)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chicken Kanti, Steamed Basmati Rice and Cucumber Raita
Perfectly spiced Chicken Kanti with fluffy rice & cool, gut-friendly raita. Protein-packed and tasty!
This kashmiri dish is perfect for dinner. With 714.46 calories and 51.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Provides color and mild heat)
0.5 tsp Turmeric Powder
1 tsp Fennel Powder (Also known as Saunf powder)
0.5 tsp Dry Ginger Powder (Also known as Saunth)
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, fennel powder, dry ginger powder, and 1/2 tsp of salt.
Mix thoroughly until each piece of chicken is evenly coated.
Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
2
Sauté Aromatics
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it just begins to smoke. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium, add the cumin seeds, and allow them to sizzle for about 30 seconds until fragrant.
Add the sliced onions and sauté for 7-8 minutes, stirring occasionally, until they become soft and golden brown.
3
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan.
Increase the heat to high and stir-fry for 5-7 minutes. Keep stirring to prevent sticking.
Cook until the chicken is seared, browned in spots, and most of the moisture from the curd has evaporated.
4
Add Vegetables
Add the chopped tomatoes and the remaining 1/2 tsp of salt. Mix well and cook for 5-6 minutes, until the tomatoes break down and the oil starts to separate from the masala.
Add the sliced capsicum. Continue to stir-fry on high heat for another 3-4 minutes. The capsicum should be tender yet retain a slight crunch.
5
Finish and Serve
Sprinkle the garam masala over the dish and drizzle with lemon juice. Give it a final stir to combine everything.
Cook for one more minute, then turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or as a side with rice and dal.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
