Name: Chicken Kondattom recipe by prajusha p at BetterButter
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: Boneless chicken Breast (julienne cut) – 250 gms; Onion (finely chopped) - 1; Garlic paste –1 tsp; Dry red chilly – 3; Curry leaves – 2 sprigs; Red Chilly Flakes – 1 tbsp; Kashmiri red chilly powder – 2 tsp; Chat masala – 1 tsp; Pepper Powder – 1 tsp; Coconut Oil; For making the Batter:; Egg -1; maida - 2 tbsp; Corn flour - 2 tbsp; Ginger garlic paste - 1 tbsp; Kashmiri chilly powder - 1 tsp; chicken masala - 1 tsp; garam masala - 1 tsp; lime juice - 1 tbsp; salt

ABOUT Chicken Kondattom RECIPE

It is prepared by deep frying chicken pieces in a batter and then saute in all the spices.This is a good appetizer and goes well with chappathi or rice as a side dish.

Ingredients Serving: 4

Boneless chicken Breast (julienne cut) – 250 gms
Onion (finely chopped) - 1
Garlic paste –1 tsp
Dry red chilly – 3
Curry leaves – 2 sprigs
Red Chilly Flakes – 1 tbsp
Kashmiri red chilly powder – 2 tsp
Chat masala – 1 tsp
Pepper Powder – 1 tsp
Coconut Oil
For making the Batter:
Egg -1
maida - 2 tbsp
Corn flour - 2 tbsp
Ginger garlic paste - 1 tbsp
Kashmiri chilly powder - 1 tsp
chicken masala - 1 tsp
garam masala - 1 tsp
lime juice - 1 tbsp
salt

Instructions

Cut chicken into long thin strips. In a bowl, beat an egg, add maida, cornflour, ginger garlic paste,chilly powder,chicken masala powder, salt. Add chicken pieces into it and mix well. Keep aside for 30 minutes.
Heat oil in a frying pan. Take one strip and drop into the oil. Deep fry till the chicken pieces are crispy & well cooked. Heat 3 tbsp of oil in an another pan. Add chopped onions and saute well.
When the onions are brown in color, add garlic paste, dry red chilly, chilly flakes, chilly powder, chat masala, pepper powder and curry leaves.
As soon as the raw smell of spices goes, add crispy chicken to it and stir well. Remove from heat. If you want it to be more spicy, you can add more chilly powder and chilly flakes.
Chicken kondattom is ready to serve.

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