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Pichi Potta Kozhi is a famous Non-vegetarian dish in Tamilnadu. You can find this in the menu of many Non-veg Restaurants. This is very different from other chicken recipes. Here chicken is cooked, shredded and then roasted along with spices. I tried this for a Sunday lunch and it was super-duper hit. Try this Pichi Potta Kozhi at your home and everybody will love for sure. Even kids will ask for more. Checkout the step by step procedure with pictures below. Meanwhile you can check out Nattu kozhi Kulambu, Nattu Kozhi Fry, Chicken soup. Follow Pichi Potta nattu kozhi recipe and leave your comments below.
How to make Pichi Potta Kozhi
1. Keep your Ingredients Ready.
2. In a pressure cooker, add chicken, add 1 tsp ginger garlic paste, ½ tsp red chilli powder and ¼ tsp turmeric powder. Add 1 ½ cups of water and pressure cook for 6-8 whistles. Let the pressure release naturally.
3. Let the chicken pieces cool. Then shred the chicken out of bone.
4. In a pan, add oil and ½ tsp fennel seeds.
5. Now add red chillies and curry leaves.
6. Add shallots and cook till turns golden.
7. Add remaining ginger garlic paste. Cook till raw smell goes off.
8. Add remaining red chilli powder, turmeric powder, garam masala and coriander powder. Add little water and let the masala cook for a min.
9. Now add the shredded chicken and mix well. Keep in high flame and roast the chicken.
10. Scrape the sides and bottom of the pan now and then. Once the chicken turns little crispy, add ground pepper and fennel powder. Mix well and serve.
Pichi Potta Kozhi Recipe
Pichi Potta Kozhi
Ingredients
- 500 Grams Nattukozhi/ country chicken
- 10 Shallots
- Curry leaves – few
- 2 Red chillies
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 2 tsp Ginger Garlic paste
- 1 tsp Fennel seeds
- 1 tsp Pepper corns
- 3 tbsp Oil
Instructions
How to make Pichi potta kozhi
- In a pressure cooker, add chicken, add 1 tsp ginger garlic paste, ½ tsp red chili powder and ¼ tsp turmeric powder. Add 1 ½ cups of water and pressure cook for 6-8 whistles. Let the pressure release naturally
- Let the chicken pieces cool. Then shred the chicken out of bone.
- Keep the shredded chicken ready.
Method:
- In a pan, add oil.
- Add ½ tsp fennel seeds, red chillies and curry leaves.
- Then add shallots and cook till turns golden.
- Add remaining ginger garlic paste. Cook till raw smell goes off.
- Now add remaining red chilli powder, turmeric powder, garam masala and coriander powder.
- Add little water and let the masala cook for a min.
- Then add the shredded chicken and mix well.
- Keep in high flame and roast the chicken.
- Scrape the sides and bottom of the pan now and then.
- Once the chicken turns little crispy, add ground pepper and fennel powder.
- Mix well and serve.
Notes
- Don’t forget to scrape the sides and bottom of the pan after roasting. The remains will be very flavorful and crispy.
- If you want have semi-dry consistency, add tomatoes.
Tips :
- Don’t forget to scrape the sides and bottom of the pan after roasting. The remains will be very flavorful and crispy.
- If you want have semi-dry consistency, add tomatoes.
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Wow my favorite dish.Have recipe in my draft too soon will post it.
This looks interesting.. will try and let you know how it turned out..
I tried this. Super taste.