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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