Pichi Potta Kozhi is a simple spicy street style chicken fry made with shredded chicken.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: south indian
Keyword: chicken, chicken fry, pichi potta kozhi
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients for Shredded chicken
1pound Chicken on the bone (1/2 kg), boneless works too
1/2teaspoonTurmeric powder
1teaspoonSaltpreferably kosher crystal salt
1cupWater
Ingredients - for masala powder
1tablespoonDry Coriander seeds
1teaspoonCumin seeds
1tablespoonBlack peppercorns
1smallCinnamon stick 1/2 inch
2eachCloves
Ingredients for the Shredded Chicken Fry
3tablespoonOil
2eachDry Red Chilli
1/2teaspoonCumin seeds
1/2teaspoonFennel seeds
5eachCurry leaves
1cupOnioncut lengthwise
1/4cupTomato
1teaspoonGinger Garlic paste
1tablespoonBlack Pepper Powder freshly ground
1/2teaspoonTurmeric powder
1/2teaspoonRed Chilli Powder
1/2teaspoonSalt
5eachCurry Leaves
Optional Ingredients - to keep the chicken moist
1/4cupChicken 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.