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Name: Pichipota chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients:; To cook the chicken:; Chicken - 1/2 kg (1 large breast); Salt to taste; Turmeric powder - 1/4 Tsp; Water 1.25 cup; To make masala:; Oil - 2 Tbsp; Onion - 1 mid size sliced; Green chilli - 3 nos chopped; Few Curry leaves; Ginger garlic paste - 1 Tsp; Tomato - 3\4 chopped; Turmeric powder - 1/4 Tsp; Chili powder - 1 Tsp; Garam Masala powder - 1 Tsp; Salt to taste; Coriander powder - 2 Tsp; Pepper powder - 1.25Tsp

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INGREDIENTS

Ingredients:
To cook the chicken:
Chicken - 1/2 kg (1 large breast)
Salt ; to taste
Turmeric powder - 1/4 Tsp
Water 1.25 cup
To make masala:
Oil - 2 Tbsp
Onion - 1 mid size sliced
Green chilli - 3 nos ; chopped
Few Curry leaves
Ginger garlic paste - 1 Tsp
Tomato - 3\4 ; chopped
Turmeric powder - 1/4 Tsp
Chili powder - 1 Tsp
Garam Masala powder - 1 Tsp
Salt ; to taste
Coriander powder - 2 Tsp
Pepper powder - 1.25Tsp

INSTRUCTIONS

Method:

1. Pressure cook the chicken by adding the chicken, some salt, turmeric powder and water in the cooker.

2. Let it cook on a medium flame until you get four whistles.

3. Once cooked, remove the chicken pieces from the cooker.

4. Let the chicken cool and then shred it into chunky pieces.

5. Take a wide saucepan and add some oil to it. Keep it on a high flame.

6. Add the sliced onions, chopped green chillies and some curry leaves to the pan. Saute well.

7. Once the onions are golden-brown in colour, add the ginger-garlic paste and mix well.

8. Add the chopped tomatoes and mix.

9. Now, add the turmeric powder, chilli powder, garam masala, and salt. Mix well.

10. Now, add the shredded chicken to the pan and mix well until the chicken chunks are completely coated in the masala.

11. Add the coriander powder and pepper powder and mix well.

12. Reduce the flame and keep stirring it.

13. Now, pour the chicken stock (the leftover water-content you get from pressure-cooking the chicken) into the pan.

14. Keep mixing and add some chopped coriander leaves.

15. Cook the chicken until the excess stock is evaporated.

16. Once the chicken turns almost dry and the oil starts to separate, add a little more pepper powder and mix.

17. Finally, turn off the stove. Your Pichi Potta Chicken (Shredded Chicken Fry) is ready to be served as a side-dish or as a starter!

NOTES

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Pichipota chicken

Ingredients:
 To cook the chicken:
 Chicken - 1/2 kg (1 large breast)
 Salt to taste
 Turmeric powder - 1/4 Tsp
 Water 1.25 cup
 To make masala:
 Oil - 2 Tbsp
 Onion - 1 mid size sliced
 Green chilli - 3 nos chopped
 Few Curry leaves
 Ginger garlic paste - 1 Tsp
 Tomato - 3\4 chopped
 Turmeric powder - 1/4 Tsp
 Chili powder - 1 Tsp
 Garam Masala powder - 1 Tsp
 Salt to taste
 Coriander powder - 2 Tsp
 Pepper powder - 1.25Tsp

Method:
1. Pressure cook the chicken by adding the chicken, some salt, turmeric powder and water in the cooker.
2. Let it cook on a medium flame until you get four whistles.
3. Once cooked, remove the chicken pieces from the cooker.
4. Let the chicken cool and then shred it into chunky pieces.
5. Take a wide saucepan and add some oil to it. Keep it on a high flame.
6. Add the sliced onions, chopped green chillies and some curry leaves to the pan. Saute well.
7. Once the onions are golden-brown in colour, add the ginger-garlic paste and mix well.
8. Add the chopped tomatoes and mix.
9. Now, add the turmeric powder, chilli powder, garam masala, and salt. Mix well.
10. Now, add the shredded chicken to the pan and mix well until the chicken chunks are completely coated in the masala.
11. Add the coriander powder and pepper powder and mix well.
12. Reduce the flame and keep stirring it.
13. Now, pour the chicken stock (the leftover water-content you get from pressure-cooking the chicken) into the pan.
14. Keep mixing and add some chopped coriander leaves.
15. Cook the chicken until the excess stock is evaporated.
16. Once the chicken turns almost dry and the oil starts to separate, add a little more pepper powder and mix.
17. Finally, turn off the stove. Your Pichi Potta Chicken (Shredded Chicken Fry) is ready to be served as a side-dish or as a starter!

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Nutrition

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Serving Size: 1 (18g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6976.4mg		241 %
Potassium 1.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.