pichu potta kozhi recipe

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Pichu potta Kozhi Recipe – பிச்சுப்போட்ட கோழி.  Shredded chicken tossed in pepper, curry leaves and ghee. Perfect side dish for rice.

This is an extremely simple recipe. Unlike other South Indian non-veg dishes there aren’t many ingredients in this recipe. The success of this recipe depends on the size of the shredded chicken, roasting the chicken well in the pan, good quality fine ground pepper powder and ghee.

Here is how to do Pichu potta Kozhi Recipe – பிச்சுப்போட்ட கோழி
Add the chicken pieces in a pressure cooker. Add in a teaspoon of salt and turmeric. Also add in two cups of water. Pressure cook the chicken for three whistles (around 6-7 minutes). Remove from heat and wait for the pressure from the cooker to release naturally. Set aside.
Note: The chicken stock can be used to make soup.
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Shred the chicken into thin strips. Its important that the chicken is shredded into thin strips so the masalas coat evenly.
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Heat oil in a pan, preferably peanut oil. Add in the sliced onions and lots of curry leaves. Add in a teaspoon of salt and saute on a medium flame until the onions are soft.
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Add in the shredded chicken. Add in half of the black pepper powder. I like to use store bought fine ground black pepper for this recipe.
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Add in a teaspoon of ghee and saute for two to three minutes.
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Add in the rest of the pepper powder.
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Add in a teaspoon of ghee and toss well to coat. Add in around quarter cup of water. The water will help the pepper powder adhere to the chicken well. Do not add a lot of water. Be cautious as this is a dry dish.
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Keep sauteing for ten to fifteen minutes on a medium flame. Let the chicken get well roasted. A wide pan works well for this recipe. Once all the water has been evaporated and the chicken is coated well with the masala, remove the pan from heat. Finally sprinkle some curry leaves.
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Pichu potta kozhi is done.
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pichi-potta-kozhi-recipe-1

pichu potta kozhi recipe

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5 from 7 reviews

Pichu potta Kozhi Recipe – பிச்சுப்போட்ட கோழி. Shredded chicken tossed in pepper, curry leaves and ghee. Perfect side dish for rice.

  • Total Time: 35 mins
  • Yield: 3-4 servings 1x

Ingredients

Scale

For cooking the chicken

  • 500 grams chicken on the bone
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder

Other Ingredients

  • 2 tablespoon peanut oil
  • 2 cups sliced onions
  • 3 sprigs curry leaves + 1 sprig curry leaves
  • 3 teaspoon black pepper powder
  • 2 teaspoon ghee
  • 1 teaspoon salt

Instructions

  1. Add the chicken pieces in a pressure cooker. Add in a teaspoon of salt and turmeric. Also add in two cups of water. Pressure cook the chicken for three whistles (around 6-7 minutes). Remove from heat and wait for the pressure from the cooker to release naturally. Set aside.
  2. Shred the chicken into thin strips. Its important that the chicken is shredded into thin strips so the masalas coat evenly.
  3. Heat oil in a pan, preferably peanut oil. Add in the sliced onions and lots of curry leaves. Add in a teaspoon of salt and saute on a medium flame until the onions are soft.
  4. Add in the shredded chicken. Add in half of the black pepper powder. I like to use store bought fine ground black pepper for this recipe.
  5. Add in a teaspoon of ghee and saute for two to three minutes.
  6. Add in the rest of the pepper powder.
  7. Add in a teaspoon of ghee and toss well to coat. Add in around quarter cup of water. The water will help the pepper powder adhere to the chicken well. Do not add a lot of water. Be cautious as this is a dry dish.
  8. Keep sauteing for ten to fifteen minutes on a medium flame. Let the chicken get well roasted. Once all the water has been evaporated and the chicken is coated well with the masala, remove the pan from heat. Finally sprinkle some curry leaves.
  9. Pichu potta kozhi is done.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

24 thoughts on “pichu potta kozhi recipe”

  1. Ultimate recipe!!! Loved it soo much!
    I want to make the same like gravy as side dish for chapathi. How can I do that?

  2. சுகுணா
    பிச்சி போட்ட கோழி சுவை அருமையாக இருந்தது
    அன்புடன் நன்றி
    பாலமுருகன்

  3. Hi,
    Why do we need Chicken in Bone if we are stripping & just using the flesh part later ?
    Also what oil would be a good replacement for Peanut oil

    Thanks
    Shyamala

    1. The chicken stock is used to make soup or kuska and bone in chicken always tastes better and cooks juicy than boneless chicken. You can use vegetable oil instead of peanut oil.

  4. Hello,
    So nice to visit your blog all the time, always like your recipes. Thank you so much for sharing.






  5. Suguna,
    I made twice already. And it’s a great hit. Thank you for sharing this wonderful recipe.

    Nila

  6. Hannah David

    This recipe is tooooooo good! Its a constant repeat at my place. Thank you for sharing!! I would give this a six star honestly..






  7. Hi… Very tasty recipe… I tried at home with naatu kozhi… Came out really well… Thanks for the recipe

    Kindly post naatu kozhi kuzhambu recipe.






  8. Greetings.
    Excellent way of presenting the much talked about chicken dish ” PITCHU POTTA KOZHI”.
    I am sure many of your fans would try this at their home since the preparation as taught by you is so simple with not much complication like grinding spices, coconut etc.
    God Bless
    Thanks






  9. ஆஹா! அருமை… எங்கள் ஊர் பக்கம் இதே முறையில் செய்வார்கள் ஒரே வித்தியாசம் கொஞ்சமாக கோழி குழம்பு சேர்ப்பார்கள்.

    நன்றி
    அ. மு. நெருடா

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