Kondattam Chicken

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Leena Kohli (@leenakohli)

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...

Kondattam Chicken recipe
Prep Time
1hr 0min
Cook Time
45min
Total Time
1hr 45min

Ingredients

4 Servings
(1 serving = 1 plate)

For Marination

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

For Masala

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

How to make Kondattam Chicken

Marinating the chicken

  1. Step 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. Step 2

    For better flavor, marinate overnight in the refrigerator.

Preparing the chicken

  1. Step 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. Step 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. Step 3

    Discard excess oil, leaving 4 tablespoons in the pan for the masala.

Making the masala

  1. Step 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. Step 2

    Add in the turmeric, Kashmiri chilli powder, red chilli flakes, and desiccated coconut. Stir briefly.

  3. Step 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. Step 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. Step 5

    Adjust seasoning to taste, then turn off the heat and allow it to rest before serving.

  6. Step 6

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

Nutrition (per serving)

Calories

730.0kcal (36.5%)

Protein

55.0g (100%)

Carbs

37.5g (13.64%)

Sugars

7.5g (15%)

Healthy Fat

22.6g

Unhealthy Fat

7.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

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

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

FAQS

  1. How do I properly marinate chicken for Kondattam Chicken to enhance flavor?

    To enhance the flavor of Kondattam Chicken, combine the chicken pieces with oil, red chilli powder, garam masala, turmeric, Kashmiri chilli powder, ginger garlic paste, salt, cornflour, and lemon juice in a large bowl. For the best results, marinate the chicken for at least an hour, but overnight in the refrigerator is ideal for deeper flavor absorption.

  2. What are some good side dishes to serve with Kondattam Chicken?

    Kondattam Chicken pairs wonderfully with steamed rice, roti, or paratha. You can also serve it as an appetizer on its own. For a complete meal, consider adding a side of vegetable curry or a fresh salad to balance the spicy and tangy flavors.

  3. Can I make Kondattam Chicken gluten-free or suitable for other dietary restrictions?

    Yes, you can make Kondattam Chicken gluten-free by ensuring that the ingredients, especially the spices and sauces, are certified gluten-free. Additionally, if you're looking for a lower-carb option, you can substitute the cornflour with almond flour or omit it entirely. Always check labels for any hidden gluten in sauces like tomato ketchup.

  4. What is the best way to store leftover Kondattam Chicken?

    To store leftover Kondattam Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, where it can last for up to 2 months. Reheat thoroughly before serving.

  5. What can I substitute for desiccated coconut in Kondattam Chicken?

    If you don't have desiccated coconut on hand, you can substitute it with finely grated fresh coconut, which will add a different texture and flavor. Alternatively, you can omit it entirely if you prefer a coconut-free version, but keep in mind that it will slightly alter the dish's overall taste.

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Leena Kohli

(@leenakohli)

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