Chicken Kondattam

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Surprise your taste buds with batter coated pieces of spicy, saucy, & tangy chicken!


  • 15 mins
  • Prep Time
  • 20 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating

    Ingredients

    Chicken – 500 g, boneless or with bones, cut into cubes

    Pearl onions/shallots – 5 nos, finely chopped

    Garlic – 3 cloves, finely chopped

    Green chilies -3, slit lengthwise

    Red chili paste – 2 tsp

    Dried red chilies – 5

    Grated coconut – 2 tbsp

    Eastern Turmeric powder -1/2 tsp

    Eastern Kashmiri Chili powder – 1 tsp

    Eastern Coriander powder – 1/2 tsp

    Tomato sauce – 2 tbsp

    Curry leaves – A sprig

    Salt – To taste

    Oil- As needed

    For Marination:

    Ginger garlic paste – 1 tbsp

    Eastern Red chili powder- 1 tbsp

    Eastern Pepper powder- 1 tsp

    Soy sauce- 2 tsp

    Cornflour – 2 tbsp

    All purpose flour / maida – 2 tbsp

    Egg-1

    Vinegar – 1 tsp

    Salt -To taste

    Chilli Powder

    Ginger Garlic Paste

    Pepper Powder

    Turmeric Powder

    Directions

  • 15 mins
  • Prep Time
  • 20 mins
  • Cook Time
  • 1Clean, wash, & drain the chicken pieces.

    2In a small bowl, make a paste of the ingredients mentioned in the “For Marination” section.

    Marination

    1Marinate the chicken pieces with the prepared paste and leave it aside for 30 mins.

    2Heat oil in a large pan. Deep fry the marinated chicken in batches until cooked well and drain them on a paper towel.

    3Transfer excess oil to a bowl and leave some oil in the same pan for sauteing the masala.

    4Add the dry red chilies and fry for a minute.

    5Add the grated coconut and saute until golden brown.

    6Drain this on a paper towel. In the same pan, add oil.

    7Add the chopped shallots and saute until translucent.

    8Add the green chilies, chopped garlic, and curry leaves & saute for 1-2 mins.

    9Add the spice powders – chili powder, turmeric powder, coriander powder & saute until the raw smell of goes away. Add tomato sauce, red chili paste, roasted coconut, & dried red chilies and mix well.

    10Finally add the fried chicken pieces and combine well until the masala is well coated with the chicken.

    Cooking

    1Cover and cook on low flame for 5 mins.

    2Remove from flame and serve this spicy dish on a bed of chapati or parotta.

    1 Review

    February 2, 2018

    Awesome !

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