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CHICKEN POTTITHERICHATHU [click here]

CHICKEN POTTITHERICHATHU  

​This dish is typically a dry, spicy fry or roast, often involving twice-cooked chicken to achieve a great texture and flavor.
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​CHICKEN PREPARATION..

>Small, minced, or finely chopped boneless chicken pieces are usually marinated first (with ingredients like chili powder, turmeric, ginger-garlic paste, and a bit of cornflour/rice flour for crispiness). They are then fried or deep-fried until golden and cooked.

​>The Sauté/Roast (Masala Base): This is where the dish gets its intense, reddish color and flavor.

​>Onion: Finely chopped onions (sometimes shallots) are sautéed in oil until they are well-caramelized and brown/reddish.

​>Spices: A mix of chili powder (often Kashmiri chili for color), turmeric, pepper powder, and sometimes garam masala is added to the oil and onion mix.

>​Heat: Green chilies (as mentioned in your description) and curry leaves are typically sautéed with the onions for a fresh, spicy aroma.

​>Final Assembly: The pre-fried chicken pieces are then tossed and roasted with the spicy onion and masala base until the chicken is thoroughly coated in the reddish, dry spices.

>​Garnish: As you noted, it's often garnished with things like fried curry leaves, more fresh coriander, or, as you correctly pointed out, white sesame seeds (white ginjeli sedd).

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Hi, thank you for your valuable review ❤️

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