Shredded chicken tossed in pepper, curry leaves and ghee is an extremely simple 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.
For cooking the chicken
500 grams chicken on the bone
1 teaspoon salt
1 teaspoon turmeric powder
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
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Step 1: Shreding the Chicken Into Thin Strips
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.
Shred the chicken into thin strips. It's important that the chicken is shredded into thin strips so the masalas coat evenly.
Step 2: Cooking
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.
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.
Add in a teaspoon of ghee and saute for two to three minutes.
Add in the rest of the pepper powder.
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.
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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