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)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Perfectly spiced Chicken Kanti with crispy Bakarkhani – a delicious, energy-giving treat for any time!
This kashmiri dish is perfect for lunch. With 826.0799999999999 calories and 50.209999999999994g 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
6
Serving size: 1 piece
464cal
9gprotein
57gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
