Pichi potta kozhi is a South Indian, spicy, tasty, simple, street-side chicken dish made with shredded chicken. This dish is popular in the Southern region of Tamil Nadu.
This is one among the chicken dish which I cook normally at home. In the beginning, me and my husband liked this dish a lot and now my kids too love this❤
I adopted this recipe from the cook book “Pavaiyarkaana Palsuvai Malar” which was given to me when I got married and had to leave Mumbai. If I get any guests at home, I would read the book and cook the dishes.
I found this pichi potta kozhi recipe very interesting as it is very famous in Thoothukudi, my hometown. I have made this recipe for most of the guests at home. Now after 15 years, definitely I would have added some changes to the original recipe.
I think my interest for cooking started to grow with that book!! I don’t have that book with me now but still could remember the name of the book very well😊
Coming to the recipe, it can be made with both the chicken with bones and boneless chicken. I have made it with boneless chicken. If you are using chicken with bones in it, add some soft bones to the shredded chicken pieces and it would taste much better.
This dish is definitely spicy and mouth-watering one!! I would like the chicken to be little juicy, so I haven’t made the very dry version.
Pichi potta kozhi goes well with rasam& rice, sambhar & rice and also with chapati, roti.
Do give it a try❤
INGREDIENTS
Chicken- 430 gms. ( I used boneless chicken)
Onion- 2 large sized ( chopped finely lengthwise)
Tomato- 2 large sized ( finely chopped)
Ginger garlic paste- 1 tbsp
Green chilli- 1 ( slit lengthwise)
Curry leaves- 15 to 20
Chilli powder with coriander powder mix- 1 tbsp
Pepper seeds- 1 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Turmeric powder- 1/4th tsp
Salt- as needed
Coriander leaves- as needed.
PROCEDURE
Clean the chicken pieces well and boil them in water with turmeric powder and salt. Cover it with a lid and cook in medium flame till it is completely cooked.
It is cooked completely.
Let the chicken cool down.
Keep the water used to cook the chicken. This is chicken stock. We are going to cook the dish further using this water. Do not throw it out.
Take a pan and dry roast fennel seeds, cumin seeds and pepper corns till they turn aromatic in low to medium flame. Then cool it down.
Once it comes to normal room temperature, move it to a mixer jar. Grind it to get a smooth, fine powder.
Prepared masala is ready.
Once the chicken comes to normal room temperature, shred it using fork or with hands.
Shredded chicken. If using chicken with bones in it, use soft bones.
Heat 3 tbsp of oil in a pan. Add the finely chopped onions.
Saute the onions till they turn translucent and wait for the colour to change.
Once the colour of the onions start to change, add ginger garlic paste. Saute till the raw smell of the ginger garlic goes away.
Once the raw smell of the ginger garlic paste goes away, add green chilli and curry leaves.
Add the finely chopped tomatoes.
Saute till the tomatoes turn soft and mushy.
Once the tomatoes turn soft and mushy, add chilli powder with coriander powder mix, prepared masala and needed salt. Saute the masala in oil for 1 minute.
Then add little water from the chicken stock. Store the rest chicken stock. We will use it later. Let the masalas get cooked well and get combined together.
The oil is separated and the masala is ready. This consistency should be reached.
Then add the shredded chicken. Mix it well and cook for 1 minute.
Add the remaining stock now.
I added very little water as I didn’t have much chicken stock. You can skip this step if you want in a very dry version. Check for the salt now.
Cook it for 10 minutes in medium flame till the water level comes down and the masala gets combined with chicken.
See the water is evaporated well and the chicken is juicy. Now cover it and cook for 2 more minutes in low flame.
Once done, garnish with some more curry leaves and coriander leaves.
Ready.
TIPS
Half tbsp of more chilli powder with coriander powder mix can be added.
Suvai Manam 