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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine sliced onions, tomatoes, green chillies, and fresh coriander in a large mixing bowl. Add cumin seeds, fennel powder, coriander powder, Kashmiri chilli powder, kasuri methi, salt, food colour (if using), and lemon juice. Mix well by hand to massage the spices into the vegetables. Cover and set aside to soften the onions slightly and draw out their natural juices.
Combine chicken pieces with ginger-garlic paste, spice powders, hung curd, egg, cornflour, salt, and mustard oil in a separate bowl. Mix thoroughly until each piece is coated in a glossy, thick batter. Cover and refrigerate for at least 1 hour, preferably 2–3 hours for maximum flavour absorption.
Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce to medium heat. Fry marinated chicken in batches for 4-5 minutes per batch until golden brown and cooked through. Drain on paper towels and set aside. Retain the remaining oil in the pan.
Heat remaining chicken-infused mustard oil in the kadhai over medium-high heat. Add the rested salad mixture with any collected juices into the hot oil and sauté for 3–4 minutes until onions turn glossy and translucent while retaining a gentle crunch.
Add fried chicken pieces and toss continuously on high heat for 2-3 minutes. The oil, chicken juices, and spices will bind together to create a rich, succulent coating around every piece.
Garnish and serve hot as an appetiser or serve with chutney, naan or rumali roti as a side-dish.
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Fry the chicken in small batches without crowding the pan to ensure the chicken crisps rather than steams in its own moisture.
Using 1 cup of oil for frying ensures there is enough rich, chicken-infused oil left in the pan to sauté the onions and bind the dry spices into a glossy coating rather than making the dish dry.
Fry the chicken in advance; toss with the quick-sautéed salad mix right before serving to keep it hot and crispy.
Mustard oil gives authentic Kashmiri pungency, but any neutral cooking oil works great.
Toss in thinly sliced capsicum with the onions and tomatoes for extra colour and bite.
Replace chicken with cubes of paneer or button mushrooms for a delicious vegetarian version.
Adding a pinch of orange food colour gives the dish an attractive, vibrant restaurant-style look, though it is entirely optional.
Can I use a different oil instead of mustard oil?
Yes, any neutral cooking oil can be used if you prefer not to use mustard oil.
How can I make this dish vegetarian?
You can replace the chicken with cubes of paneer or button mushrooms for a vegetarian version.
Is the orange food colour necessary?
No, the orange food colour is optional and only used for aesthetic purposes.
Can I prepare this dish in advance?
Yes, you can fry the chicken in advance and toss it with the salad mix right before serving to keep it hot and crispy.
What can I serve with Kashmiri Chicken Kanti?
It can be served hot with chutney, naan, or rumali roti.
