Pichi Potta Chicken | Shredded Chicken Fry | Easy Chicken Starter

Steps

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1. 1
   Heat water in a pot and gently add the cleaned boneless chicken pieces.
   ▶ ≈0:42
2. 2
   Add rock salt and gently mix. Cook on medium flame for 15 to 20 minutes until the chicken is fully cooked.
   ▶ ≈0:55
3. 3
   Remove and drain the cooked chicken, place on a plate to cool, then shred into thin pieces.
   ▶ ≈1:10
4. 4
   Heat 2 tbsp oil in a kadai, add fennel seeds, cinnamon piece, and cloves. Fry until fragrant.
   ▶ ≈1:36
5. 5
   Add finely chopped onions and green chillies, sauté on high flame for 2–3 minutes until onions turn translucent (do not brown).
   ▶ ≈1:49
6. 6
   Add ginger garlic paste and mix well.
   ▶ ≈2:09
7. 7
   Add turmeric powder, Kashmiri chilli powder, salt, pepper, cumin powder, and coriander powder. Mix all spices well.
   ▶ ≈2:17
8. 8
   Gently fold in the shredded chicken on low flame and mix until well coated with the spice mixture.
   ▶ ≈2:38
9. 9
   After 2 minutes, add finely chopped tomato and stir-fry on high flame for about 5 minutes.
   ▶ ≈2:53
10. 10
    Add fresh curry leaves to enhance flavor, turn off heat, and serve hot.
    ▶ ≈3:15