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Kondattam Chicken recipe
Prep Time
1hr
Cook Time
45min
Total Time
1hr 45min
South IndianAppetizerSide DishMeat

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 tangy sauce, making it a mouthwatering addition to any meal. Whether you pair it with rice or bread, it's a delicious way to spice up your dining options. Its popularity has spread far from Kerala, making it a common find in South Indian restaurants worldwide.

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

Method

Marinating the chicken

  1. 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.

    Step 1.1: 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
  2. For better flavor, marinate overnight in the refrigerator.

Preparing the chicken

  1. 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.

    Step 2.1: Heat oil in a large frying pan
  2. Fry dry red chillies and curry leaves in the same oil, then remove and set aside.

    Step 2.1: Fry dry red chillies and curry leaves in the same oil, then remove and set aside
  3. Discard excess oil, leaving 4 tablespoons in the pan for the masala.

Making the masala

  1. Sauté crushed garlic in the oil over medium-high. Add onions and curry leaves, and cook until translucent and pinkish.

    Step 3.1: Sauté crushed garlic in the oil over medium-high
    Step 3.2: Sauté crushed garlic in the oil over medium-high
  2. Add in the turmeric, Kashmiri chilli powder, red chilli flakes, and desiccated coconut. Stir briefly.

  3. Mix in tomato ketchup, hot water, and salt (to taste). Simmer until the oil surfaces from the masala.

    Step 3.1: Mix in tomato ketchup, hot water, and salt (to taste)
  4. 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.

    Step 3.1: Add fried chicken, lemon juice, and fried red chilli-curry leaves back into the pan
  5. Adjust seasoning to taste, then turn off the heat and allow it to rest before serving.

  6. Enjoy Kondattam Chicken hot with steamed rice, roti, paratha, or on its own.

Tips & Tricks

  1. Feel free to adjust the spice levels to your preference.

  2. This recipe is suitable for bone-in and boneless chicken.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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