Pichi potta Pepper chicken is a south Indian Chicken dry dish popular in the southern region of Tamil Nadu. In English, it is shredded Chicken, a common recipe in western countries. In recent times, Pichi Potta chicken has become popular all over the Tamil Nadu. It is a really simple recipe, will be different from usual South Indian Chicken recipes.
For Pichi Potta chicken, first the chicken thigh is slow cooked with regular spices and, the cooked meat is shredded into Strands. Shredded chicken is later pan fried with spices, herbs, and onions.
At my home, I make pichi potta chicken at least twice a month. Pichi Potta pepper chicken is a best side dish for rasam rice especially when we caught with cold. Few days before While watching a food review video, I realized that I had not shared pichi potta chicken recipe in my blog. So, here I am with my pichi potta pepper chicken recipe.
Please checkout other delicious pepper chicken recipes like Pepper chicken dry, Pepper chicken fry,Roasted pepper chicken recipe, Amma’s pepper chicken,Chettinad style pepper chicken gravy.
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Ingredients:
slow cook the chicken:
- 500 gram of chicken thigh with bone and skin
- 2 tsp of sesame oil
- 3/4 tsp of coarse salt
- 5 whole black peppers
- 1/4 tsp of cumin seeds
- 1/4 tsp of fennel seeds
- 1/2 inch ginger piece
- 2 garlic clove
- 3 tbsp coriander leaves, chopped
- few coriander Stems
- 5 curry leaves
- 1/2 cup water
- 1/4 tsp of turmeric powder
Check out other Tawa fried chicken recipe.(Tawa Chicken recipe,tawa Chicken fried rice,Pichi potta chicken recipe).
Tawa Fry:
- 2 tbsp of sesame oil
- 200 to 300 grams of shallots, finely sliced
- 10 curry leaves
- 1 dry red chilli
- shredded chicken
- salt-if required
- required chicken cooked water/fat
- 1.5 to 2 tsp of black pepper powder(adjust to taste)
- 2 tsp of coconut oil
Procedure:
Step 1: Slow cook the chicken
1. In a medium-size saucepan, add the sesame oil, whole black peppers, finely crushed ginger, and garlic, lightly crushed cumin seeds and fennel seeds, curry leaves coriander leaves and coriander stems.
2. Turn On the Stove and heat the oil and the spices.
3. When the oil is heated, add the chicken pieces, salt, and turmeric powder. Saute the chicken until pale for 2 minutes.
4. Add the water and give a quick mix.
5. Cover the pan with a lid and reduce the heat to low.
6. Let the chicken cook slowly for about 40 minutes or until cooked well.
7. While the chicken is cooking stir the chicken once or twice to avoid scorching.
Step 2: Shredding the chicken.
8. Remove the cooked chicken from the sauce to a plate and let it cool for a few minutes.
9. Collect the chicken stock/fat in a separate bowl.
10. Remove the meat from the chicken bone and shred the chicken into thin strands. Discard the Bone and skin.
Step 3: Pichi Potta chicken Fry
11. In a flat iron griddle, heat 2 tbsp of sesame oil.
12. When the oil is heated add the curry leaves and red chili (break the chilli into pieces)
13. Add the sliced shallots and fry until golden.
14. Now add in the shredded chicken, black pepper powder, salt(if required) and some of the reserved chicken stock/fat and mix well for few minutes until the spices and chicken are well combined.
15. Finally, add the coconut oil and rest of the black pepper powder mix for a minute.
16. Serve the shredded chicken/Pichi Potta chicken with chapati or rice.
Based on 2 Review(s)
