Shredded Chicken Fry | Pichi Potta Chicken Fry | Pichi Potta Kozhi Recipe | Masala Chicken Fry | Shredded Chicken Recipe | Pichi Potta Chicken | Pichu Potta Kozhi Varuval | Chicken Fry Recipe | Pichu Potta Chicken
Ingredients for Shredded Chicken Masala Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Chicken – 500 gms (with bones)
To boil the chicken:
– Salt- 1 tsp
– Turmeric Powder- 1/2 tsp
– Groundnut oil- 1 tbsp
– Water- 150 ml
Spices to be dry roasted:
– Coriander seeds- 2 tsp
– Cumin Seeds- 1 tsp
– Peppercorns- 1 tsp
– (Around 35 nos)
– Cloves- 2-3
– Cinnamon- 1 small
– Green cardamoms- 2-3
Tempering:
– Fennel seeds- 1/2 tsp
– Whole red chillies- 2
Spice Powders:
– Turmeric powder- pinch
– Red Chilli Powder-3/4 tsp
– Pepper powder-1 tsp
Other Ingredients:
– Onions, sliced- 2 medium (150 gms)
– Ginger garlic paste- 1 tsp
– Tomatoes, sliced- 2 small (100 gms)
– Green chillies, chopped – 1
– Curry Leaves- 15-20 nos
– Coriander leaves, chopped- 3-4 tbsp
– Salt- 1/4 tsp
– Oil- 3 tbsp
– Chicken stock (left from boiling the chicken)- 10 tbsp
Preparation:
– Boil the chicken pieces with the items mentioned till soft.
– Alternatively, you can pressure cook the chicken pieces with the ingredients for 2 whistles. (High heat till 1st whistle after that low heat- total around 8-10 mins)
– Once the pressure has released, remove the chicken pieces and set aside the chicken stock.
– Cool and then shred the chicken into big pieces.
– To make the Masala powder, first add all the whole spices in a pan and dry roast on low heat for 3 mins. Remove and allow it to cool. Now grind it into a powder. Use 3 tsp of this spice powder for this recipe.
Process:
– Heat oil in a frying pan and add the fennel seeds and red chillies. Add the curry leaves and give a stir.
– Now add the sliced onions & chopped green chillies and fry on medium heat for 5 mins.
– Add the ginger garlic paste and keep frying on low heat for 2 mins.
– Now add the roasted and powdered spice powder (around 3 tsp) and keep frying on low heat for around 2-3 mins.
– Now add the sliced tomatoes, 1/4 tsp salt, the other spice powders & keep frying for 3-4 mins on medium to low heat till tomatoes start becoming soft but not mashed.
– Now add the shredded chicken and cook on medium heat for 2-3 mins till the masala coats the pieces.
– Now add the chicken stock and mix and cook on medium heat for 2 mins till totally absorbed.
– Add the pepper powder, give a mix and fry on medium heat for 2 mins.
– Lastly garnish with chopped coriander leaves and fry for 2 mins.
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