Kondattam Chicken

Name: Kondattam Chicken
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 kg Chicken (cut into pieces); 2 tbsp oil; 0.5 tbsp Red Chilli Powder; 1 tsp Garam Masala; 0.5 tsp Turmeric; 1.5 tbsp Kashmiri Chilli Powder; 1 tbsp Ginger Garlic paste; 1 tsp Salt; 2 tbsp Cornflour; 3 tbsp Lemon Juice (divided); 4 tbsp Oil; 6 piece Dry Red Chillies (broken); 2 sprigs Curry Leaves; 2 tbsp Garlic (finely crushed); 3 piece Medium-sized Onions (finely sliced); 0.5 tsp Turmeric; 1 tbsp Kashmiri Red Chilli Powder; 1 tbsp Red Chilli Flakes; 1 tsp Salt (to taste); 2 tbsp Desiccated Coconut; 0.25 cup Tomato Ketchup; 1 cup Water (hot); Oil for frying and roasting

by Leena Kohli (@leenakohli)

Prep Time

1hr 0min

Cook Time

45min

Total Time

1hr 45min

South Indian Appetizer Side Dish Meat

Kondattam Chicken is a simple yet flavorful dish from South India that's great for anyone looking for a mix of spicy, sweet, and tangy tastes. It's an easy choice for either an appetizer or a side dish. The recipe involves frying chicken and cooking it with various spices and a...

Ingredients

4 Servings

(1 serving = 1 plate)

For Marination

1kg
Chicken (cut into pieces)
2tbsp
oil
1/2tbsp
Red Chilli Powder
1tsp
Garam Masala
1/2tsp
Turmeric
1 1/2tbsp
Kashmiri Chilli Powder
1tbsp
Ginger Garlic paste
1tsp
Salt
2tbsp
Cornflour
3tbsp
Lemon Juice (divided)

For Masala

4tbsp
Oil
6piece
Dry Red Chillies (broken)
2sprigs
Curry Leaves
2tbsp
Garlic (finely crushed)
3piece
Medium-sized Onions (finely sliced)
1/2tsp
Turmeric
1tbsp
Kashmiri Red Chilli Powder
1tbsp
Red Chilli Flakes
1tsp
Salt (to taste)
2tbsp
Desiccated Coconut
1/4cup
Tomato Ketchup
1cup
Water (hot)
Oil for frying and roasting

How to make Kondattam Chicken

Marinating the chicken

Combine chicken, oil, red chilli powder, garam masala, turmeric, Kashmiri chilli powder, ginger and garlic paste, salt, cornflour, and 2 tablespoons of lemon juice in a large bowl. Marinate for at least an hour.
For better flavor, marinate overnight in the refrigerator.

Preparing the chicken

Heat oil in a large frying pan. Add a few curry leaves to the oil and fry the marinated chicken until golden brown. Set aside on a paper towel to drain excess oil.
Fry dry red chillies and curry leaves in the same oil, then remove and set aside.
Discard excess oil, leaving 4 tablespoons in the pan for the masala.

Making the masala

Sauté crushed garlic in the oil over medium-high. Add onions and curry leaves, and cook until translucent and pinkish.
Add in the turmeric, Kashmiri chilli powder, red chilli flakes, and desiccated coconut. Stir briefly.
Mix in tomato ketchup, hot water, and salt (to taste). Simmer until the oil surfaces from the masala.
Add fried chicken, lemon juice, and fried red chilli-curry leaves back into the pan. Mix well to coat evenly. Simmer and cook for 4-5 minutes for the flavours to meld.
Adjust seasoning to taste, then turn off the heat and allow it to rest before serving.
Enjoy Kondattam Chicken hot with steamed rice, roti, paratha, or on its own.