Shredded Chicken Fry|Pichi Potta Chicken Fry|Pichi Potta Kozhi Recipe|Masala Chicken Fry|Shredded Chicken Dish|Pichi Potta Chicken|Pichu Potta Kozhi Varuval|Chicken Fry Dish|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 little.
– Green cardamoms- 2-3.

Tempering:.
– Fennel seeds- 1/2 tsp.
– Entire 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, sliced- 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 products pointed out till soft.
– Alternatively, you can press cook the chicken pieces with the active ingredients for 2 whistles. (High heat till first whistle after that low heat- total around 8-10 mins).
– Once the pressure has actually launched, remove the chicken pieces and reserved the chicken stock.
– Cool and after that shred the chicken into huge pieces.

– To make the Masala powder, first add all the whole spices in a pan and dry roast on low heat for 3 mins. Eliminate and allow it to cool. Now grind it into a powder. Use 3 tsp of this spice powder for this dish.

Process:.

– Heat oil in a frying pan and include the fennel seeds and red chillies. Add the curry leaves and offer a stir.
– Now include the sliced up onions & sliced green chillies and fry on medium heat for 5 minutes.
– 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 include the sliced up tomatoes, 1/4 tsp salt, the other spice powders & keep frying for 3-4 mins on medium to low heat till tomatoes begin 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 absolutely taken in.
– Add the pepper powder, provide a mix and fry on medium heat for 2 mins.
– Finally garnish with sliced coriander leaves and fry for 2 minutes.

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