Chicken Kondattam features tender pieces of chicken, marinated in a blend of spices, and then fried to perfection. What makes Chicken Kondattam unique is its balance of heat and tanginess, with a crispy exterior that gives way to juicy, flavorful meat inside. It's a dish that’s sure to be a hit whether you're serving it as an appetizer or a main course. Let’s get started on this flavorful journey!
Serves -2 - 3 people
Ingredients:
• ½ kg boneless chicken, cut into strips
• Salt, to taste
• ¼ tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1½ tsp ginger-garlic paste
• 1 tbsp lemon juice
• 1½ tbsp cornflour
• 4 tbsp oil (for frying)
• 20-25 shallots, sliced (or 3 large onions if shallots are unavailable)
• 1 large onion, thinly sliced
• A few curry leaves
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric powder
• 1½ tsp Kashmiri chilli powder
• 1 tbsp chilli flakes
• 3 tbsp tomato sauce
• 1 cup hot water
• 5-6 whole dried red chilies
• 1 tbsp oil (for tempering)
Instructions:
To Marinate the Chicken:
Take ½ kg of boneless chicken and cut it into strips. In a bowl, add the chicken strips along with salt to taste, ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri chili powder, 1 teaspoon red chili powder, 1 teaspoon garam masala powder, 1½ teaspoons ginger-garlic paste, 1 tablespoon lemon juice, and 1½ tablespoons cornflour. Mix everything well, ensuring the chicken is evenly coated with the marinade. Set the marinated chicken aside for at least 20 minutes.
Fry the Chicken:
Heat 4 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the marinated chicken pieces in batches, making sure not to overcrowd the pan. Fry the chicken on medium to high heat, flipping the pieces after a few minutes to ensure even cooking on both sides. Continue frying until the chicken is golden brown and crispy. Remove the chicken from the pan and set it aside.
Prepare the Masala:
In the same pan, add 3 tablespoons of the oil used for frying the chicken. Once the oil is hot, add 20-25 sliced shallots and 1 large onion, thinly sliced. If you don’t have shallots, you can use 3 large onions instead, but remember, shallots give the dish an authentic taste. Sauté the shallots and onions until they turn light golden brown. Add a few curry leaves and salt to taste, and mix well. Stir in 1 teaspoon of ginger-garlic paste and cook until the mixture becomes soft and fragrant. Add ¼ teaspoon turmeric powder, 1½ teaspoons Kashmiri chili powder, and 1 tablespoon chili flakes. Mix well to combine the spices. Add 3 tablespoons of tomato sauce and sauté until the raw smell of the masala goes away.
Pour in 1 cup of hot water and let the mixture boil until the oil separates from the masala. Add the fried chicken strips to the masala and toss everything together, ensuring the chicken is well-coated. In a separate small pan (kadai), heat 1 tablespoon of oil. Add 5-6 whole dried red chilies and a few curry leaves. Sauté until the chilies and curry leaves are crisp. Pour this tempering over the chicken and masala mixture, and mix everything together.
Your super delicious Chicken Kondattam is ready to be served! Enjoy this flavorful dish as an appetizer or a main course.
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