Chicken Kanti

Ingredients

• 750 grams boneless chicken breast, cut into 2 inch pieces
• ½ cup yogurt
• 2 teaspoons Kashmiri red chilli powder 
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• 1 teaspoon chicken masala
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon white vinegar
• 1 egg
• ⅓ cup mustard oil
• 3 tablespoons chopped fresh coriander leaves
• Onion rings to serve
• Lemon wedges to serve
  
• Masala
• 2 large onions, thinly sliced
• 2 large tomatoes, thinly sliced
• 2 medium green capsicums, thinly sliced
• 3-4 green chillies, slit
• ½ lemon
• 2 teaspoons Kashmiri red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon caraway seeds (shahi jeera)
• ½ teaspoon coriander powder
• 2-3 tablespoons chopped fresh coriander leaves

Method

1. Take chicken in a large bowl, add yogurt, Kashmiri red chilli powder, turmeric powder, cumin powder, dried fenugreek leaves powder, chicken masala, coriander powder, salt and vinegar. Break an egg and add into the bowl and mix till well combined. Set aside to marinate for 30 minutes. 
2. To make the masala, mix together onions, tomatoes, green capsicums and green chilles in another bowl. Squeeze the juice of lemon, add Kashmiri red chilli powder, turmeric powder, salt, crushed black peppercorns, caraway seeds, coriander powder and coriander leaves and mix well. 
3. Heat mustard oil in a pan till it begins to smoke. Gently place the chicken pieces and shallow fry for 3-4 minutes. Flip each chicken piece and continue to shallow fry the other side for 2-3 minutes. Transfer on a plate. 
4. Add the masala mixture to the oil remaining in the pan, mix and saute for 4-5 minutes or till the mixture turns pulpy. 
5. Add the chicken, mix and cook for 2-3 minutes. Add coriander leaves and mix well. 
6. Transfer onto a serving plate and serve hot with onion rings and lemon wedges.