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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!
For 4 servings
Marinate the Chicken
Sauté Aromatics
Cook the Chicken
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!
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 336.36 calories per serving with 31.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Vegetables
Finish and Serve
Replace the chicken with 400g of paneer cubes or 500g of mushrooms. If using paneer, add it in the last 5-6 minutes of cooking to prevent it from becoming chewy.
Use 500g of bone-in mutton pieces. After sautéing the onions, add the marinated mutton and pressure cook with a little water until tender (about 4-5 whistles) before proceeding with the rest of the steps.
For a richer, less traditional version, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory benefits, which can help reduce inflammation in the body.
The onions, tomatoes, and capsicum in this dish provide essential vitamins like Vitamin C and A, as well as minerals and antioxidants that support immune health.
Spices such as Kashmiri red chilli powder and ginger contain compounds that can give a slight boost to your metabolism, aiding in calorie burning.
Chicken Kanti can be a healthy dish as it is rich in protein from chicken and contains various vitamins from the vegetables. The use of spices like turmeric and ginger offers anti-inflammatory benefits. To make it healthier, you can use less oil and opt for lean chicken breast.
A single serving of Chicken Kanti (approximately 250g) contains around 350-400 calories. The exact count can vary based on the type of chicken used (thigh vs. breast) and the amount of oil.
Kanti is a traditional stir-fried dish from the Kashmir region of India. It is typically made with mutton (Mutton Kanti) but the chicken version has become equally popular. The name 'Kanti' refers to small, bite-sized pieces of meat.
Yes, you can use bone-in chicken pieces. However, they will take longer to cook. You may need to cover the pan and cook on low heat for an additional 10-15 minutes after searing to ensure the chicken is cooked through to the bone.
If your dish has too much liquid, simply turn up the heat to high and cook, stirring frequently, until the excess moisture evaporates and the masala thickens to your desired semi-dry consistency.
Yes, Chicken Kanti stores well in the refrigerator for up to 2-3 days. The flavors often meld and taste even better the next day. Reheat it in a pan over medium heat, adding a splash of water if it seems too dry.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
