Pulled Chicken - Indian Style
Servings: 4 -5
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Ingredients
- 450-500 gms Boneless Chicken Breast
- 2 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1 big Onion chopped
- 1 small Capsicum cut into strips
- 1 tbsp Crushed ginger & garlic
- 1/2 -1 tsp Pepper powder
- 3 tsp Coriander powder
- 1 tsp Chicken masala refer notes
- 1 tsp Soya sauce optional
- 2 tbsp Chopped Coriander leaves
- Salt
- Oil I used coconut oil, you can use any oil of your choice
Instructions
- Clean the chicken breast (whole piece, no need to cut) and pat dry with kitchen towel. Marinate the chicken breast with chilli powder, turmeric powder and salt. Keep aside for 10 mins.
- Add water to chicken pieces (water level should be 1-2 inches above the chicken pieces) and cook. Bring it to boil, reduce flame to lowest and cook till chicken becomes tender. Drain the excess water.
- Let the chicken cool for 15 - 20 mins. Shred the cooked chicken breast using a fork or your hands.
- Heat oil in a wide pan. Add chopped onion and capsicum strips. Cook till onion begins to brown and capsicum is soft. Add crushed ginger & garlic. Cook for 2-3 mins. Add pepper powder. coriander powder, chicken masala. Mix well and cook for another 2-3 mins or till the raw smell goes. Add soya sauce (if using) and mix well.
- Add cooked and shredded chicken pieces and mix well. Drizzle some oil and mix well. If it appears to be dry, add 1-2 tbsp of hot water and mix well. Garnish with chopped coriander leaves.
- Serve with Pav, bread rolls, buttered toast or as a side dish for rice or chapathi or use as a filling for a sandwich or tortilla.
Notes
You can use any curry flavoured powder instead of chicken masala like noodle taste maker or any other masala powder.
You can also add curry leaves if you like.
Make sure you don't overcook the chicken breast, otherwise the dish becomes dry.
You can also add curry leaves if you like.
Make sure you don't overcook the chicken breast, otherwise the dish becomes dry.
