Saturday, February 6, 2016

Kothu Chicken Masala (Spicy Shredded Chicken)

Chicken cooked and tossed with the right amount of spices offers a multitude of delicious possibilities. This is one such recipe giving a slightly different twist to the regular chicken dishes. The difference is the texture. Since the chicken is shredded, the spices blend more easily and gives a nice flavor.

I remember watching this in a roadside restaurant in my hometown for the first time. I enjoyed watching the "kothu" (shred) part on the large tava with steel lades and then tossing the chicken into the spices. Just watching it made me drool for the dish. I then recently learned the recipe through a TV show and couldn't wait to try. I have now tried this a few times with slight modifications and this has become a standard recipe in my cook book now.


  • Chicken thighs with bones - 1.5 lbs
  • Chopped Onions - 1 cup
  • Ginger/Garlic paste - 1.5 tbsp
  • Turmeric powder - 1/2 tsp
  • Chopped tomatoes - 1 cup
  • Fennel seeds - 2 tsp
  • Cinnamon - 1 inch
  • Cloves - 3
  • Chilli powder - 1.5 tsp
  • Corriander powder - 3 tsp
  • Black pepper powder - 1 tsp
  • Curry leaves - a few.


  • Cut the chicken thigh pieces into medium sizes, wash thoroughly and place them in a pressure cooker.
  • Add half of ginger/garlic paste, chilli powder, corriander powder, turmeric powder and salt. Mix well with 2 cups of water and pressure cook for 2 whistles. The chicken should be 3/4th cooked. 
  • Transfer the contents into a pan, boil the chicken for some more time without closing the lid until the water reduces to half-size and the chicken is fully cooked. This will require at least 10 mins. Save the chicken stock and remove the chicken pieces. 
  • Remove the meat from the bones and discard the bones. Shred the chicken well.
  • Heat 2 tbsp of oil in a separate pan. Season with Cinnamon, cloves and fennel seeds.
  • Once they pop, add onions and curry leaves. Fry well.
  • Add tomatoes and fry for a few mins. 
  • Now add the shredded chicken and cook for a few mins.
  • Finally add the saved chicken stock, black pepper powder and cook well until the mixture thickens to a semi-gravy consistency. It should neither be a thin gravy nor too dry.
Delicious Kothu chicken is ready! Enjoy with Chapathis or any kind of rice dish.

1 comment:

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