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 serving
336cal
31gprotein
13gcarbs
18g
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 classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
Aromatic, perfectly spiced Chicken Kanti with soft Lavasa – a protein-packed snack that's pure energy-giving joy!
This kashmiri dish is perfect for snack. With 810.03 calories and 43.45g 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.
60 min
Servings4
Serving size: 1 serving
474cal
12gprotein
80gcarbs
11gfat
Ingredients
400 g Maida (Also known as all-purpose flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
240 ml Warm Water (Around 105-115°F or 40-46°C)
1 tsp Salt
2 tbsp Vegetable Oil (Plus extra for greasing)
2 tbsp Milk (For brushing)
2 tbsp Sesame Seeds (For topping)
1 tbsp Poppy Seeds (Optional, for topping)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
