About Chicken Kondattam
Kerala-style Chicken Kondattam is a popular dish from the Malabar region. This fiery and flavorful recipe features boneless chicken marinated with spices, deep-fried until crisp, and then sautéed in a spicy masala. It is a quick and easy dish that’s perfect with roti, chapati or steamed rice.
Ingredients for Marination
- 500 g chicken, washed and cut into pieces
- ½ tbsp lemon juice or vinegar
- Salt to taste
- ½ tbsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- ¼ tsp turmeric powder
- ½ tsp black pepper powder
- ½ tbsp ginger-garlic paste
- ½ tsp dark soy sauce
- ½ tsp soy sauce
- 1 tbsp rice flour
Ingredients for Masala
- 5–6 dried red chillies
- 10 shallots, sliced
- 2–3 green chillies
- ½ tsp ginger-garlic paste
- Curry leaves
- 1–2 tbsp tomato ketchup
- ½ tsp garam masala
- ½ tsp crushed red chilli flakes
- ½ tsp crushed black pepper
- 1–2 tsp red chilli paste (or red chilli powder)
- 1 tbsp coriander powder
- Oil
Instructions
Marinate the chicken with all the ingredients listed under the marinade.
Keep it aside for at least 1 hour. Overnight marination gives the best results.
Heat oil in a pan and fry the marinated chicken pieces until cooked and golden.
Drain the fried chicken and keep aside.
In the same pan, fry a few dried red chillies and curry leaves. Drain and keep them aside.
Using the same pan, sauté the sliced shallots and green chillies for a few minutes.
Add the ginger-garlic paste and fry for 1–2 minutes.
Add the coriander powder, red chilli paste, garam masala and chilli flakes. Sauté for another 1–2 minutes.
Mix in the tomato ketchup.
Add a little water if required.
Add the fried chicken pieces and sauté for 2–3 minutes so they absorb the masala.
Add the fried dried red chillies and curry leaves.
That’s it! Your delicious and spicy Chicken Kondattam is ready.
Serve hot with rice or chapati.
Enjoy!
SPICE LEVEL: 🌶🌶🌶
