Pichi Potta Kozhi – Pichu potta kozhi varuval – பிச்சுப்போட்ட கோழி – Shredded Chicken fry is a simple spicy street style chicken fry made with shredded chicken, which is commonly either pressure cooked or fried. Tried this dish at a road side highway eatery back in India and fell in love… just trying to re create and it kind of matched. Fresh ground black pepper powder and curry leaves plays a vital role…do try and let me know if you like it!
Tawa Chicken – Highway Dhaba Style Chicken Fry
Chicken Chukka Varuval – Chicken Sukka
PUDINA CHICKEN RECIPE ~ Mint Chicken Masala
Varutha Kozhi Kari – Varutharacha Chicken Curry
Pichi Potta Kozhi
Ingredients
Ingredients for Shredded chicken
- 1 pound Chicken on the bone (1/2 kg), boneless works too
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt preferably kosher crystal salt
- 1 cup Water
Ingredients - for masala powder
- 1 tablespoon Dry Coriander seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Black peppercorns
- 1 small Cinnamon stick 1/2 inch
- 2 each Cloves
Ingredients for the Shredded Chicken Fry
- 3 tablespoon Oil
- 2 each Dry Red Chilli
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Fennel seeds
- 5 each Curry leaves
- 1 cup Onion cut lengthwise
- 1/4 cup Tomato
- 1 teaspoon Ginger Garlic paste
- 1 tablespoon Black Pepper Powder freshly ground
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Salt
- 5 each Curry Leaves
Optional Ingredients - to keep the chicken moist
- 1/4 cup Chicken stock / Water
Instructions
To make shredded chicken
- Pressure cook Chicken with turmeric, salt and water for 3 to 4 whistles. Drain the stock and reserve it to make soup or use it make any chicken based curry or to add a little to keep this chicken fry on the moist side. Remove the cooked chicken from the stock and shred them and keep aside.Alternate to pressure cooking is to flash fry the marinated chicken in oil or bake them in oven. Left over cooked tandoor chicken/ oven baked chicken / steamed chicken can be used.
To make masala powder
- Make a coarse powder using raw coriander seeds, black peppercorns, cumin, cinnamon and cloves.
To make the fry
- Heat oil in a kadai and season with dry red chillies, cumin seeds, fennel seeds and curry leaves.
- Saute onions along with ginger garlic paste until partially cooked.
- Add in turmeric powder, red chilli powder, salt, and the masala powder. Give it a quick stiry fry over high flame.
- Add in the shredded chicken and stir fry along over high flame for a minute or two. Let the masala coat well all over.
- Now add black pepper powder and curry leaves. Saute over medium flame for 5 minutes to roast the chicken a bit. The dry masala powder might stick to the pan, scrape and keep sauteing, sprinkle little water or the reserved chicken stock. to keep the chicken from drying out. This dish is technically a dry fry kind of dish but over frying chicken can cause it to dry out completely and turn the meat a little tough, adding stock or water can help and will make the masala to adhere / blend in with the chicken and also keeps the meat moist.
- When you see the the fry getting thick and masala turning dark brown, garnish with extra curry leaves and switch off.
- Pichi Potta Chicken fry is all done and is ready to be served.
Pressure cook Chicken with turmeric, salt and water for 3 to 4 whistles. Drain the stock and reserve it to make soup or use it make any chicken based curry or to add a little to keep this chicken fry on the moist side. Remove the cooked chicken from the stock and shred them and keep aside
Alternate to pressure cooking is to flash fry the marinated chicken in oil or bake them in oven. Left over cooked tandoor chicken/ oven baked chicken / steamed chicken can be used. Chicken Sukka
Make a coarse powder using raw coriander seeds, black peppercorns, cumin, cinnamon and cloves.
Heat oil in a kadai and season with dry red chillies, cumin seeds, fennel seeds and curry leaves.
Saute onions along with ginger garlic paste until partially cooked.
Add in turmeric powder, red chilli powder, salt, and the masala powder. Give it a quick stiry fry over high flame.
Let the onions cook partially… still holding its shape.
Let the masala brown a bit…
Add in the shredded chicken and stir fry along over high flame for a minute or two.
Let the masala coat well all over.
Now add black pepper powder and curry leaves. Saute over medium flame for 5 minutes to roast the chicken a bit. The dry masala powder might stick to the pan, scrape and keep sauteing, sprinkle little water or the reserved chicken stock. to keep the chicken from drying out. This dish is technically a dry fry kind of dish but over frying chicken can cause it to dry out completely and turn the meat a little tough, adding stock or water can help and will make the masala adhere / blend in with the chicken and also keeps the meat moist.
When you see the the fry getting thick and masala turning dark brown, garnish with extra curry leaves and switch off. Pichi Potta Chicken fry is all done and is ready to be served.
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