SHREDDED CHICKEN FRY | PICHI POTTA CHICKEN FRY | PULLED CHICKEN RECIPE

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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