Pichu Potta Kozhi – Shredded Spicy Chicken
Pichu Potta Kozhi Recipe
(பிச்சுப்போட்ட கோழி)
Pichu Potta Kozhi - Authentic Tamil Nadu-style Shredded Spicy Chicken Fry with Pepper, Curry Leaves & Ghee! Bold, rustic, and unapologetically flavourful — this is the Pichu Potta Kozhi recipe you didn’t know you needed
There are dishes you grow up with… and then there are those that sneak into your heart and refuse to leave! Pichu Potta Kozhi was one such stowaway in our family kitchen. Though not a part of my childhood, it quickly earned a prime seat on our dining table.
You know how some dishes just sneak into your life and make a permanent seat at the table without asking? Well, Pichu Potta Kozhi did just that. I first tasted this spicy shredded chicken during a trip to India back in 2016 or 2017—blame it on my food radar that never sleeps! Later, both my son and daughter, during their own food trails in India, sang praises about this dish till I was all ears and zero patience.
With no written recipe in hand, I did what any curious food-loving mum would do—I listened to my taste buds and recreated it by instinct. And you know what? It worked! After a few tweaks and a dash of flair to suit our palate, this fiery, peppery, curry leaf-scented chicken fry became an instant hit at home.
It’s rustic, it’s bold, and it’s got that pepper kick that makes you reach for just one more bite. Serve it with rice, biriyani, roti or even stuff it into a wrap—Pichu Potta Kozhi is a crowd-pleaser that doesn’t need fancy invitations.
What is Pichu Potta Kozhi?
Pichu Potta Kozhi (பிச்சு போட்ட கோழி) translates to “shredded chicken” in Tamil – but oh, it’s so much more than that! It’s a simple, rustic chicken fry that packs a punch, made by shredding cooked chicken and stir-frying it with black pepper, onions, curry leaves, and a bit of ghee.
Whether you're pairing it with hot rice and rasam or rolling it into a chapati for a spicy wrap, this dish fits in everywhere – a starter, a side, or even a leftover saviour. Bonus? It’s easy, quick, and doesn’t call for fancy ingredients.
Pichu Potta Kozhi Recipe - Minimal ingredients. Maximum impact. Full-on flavour.
Pichu Potta Kozhi – Recipe Highlights
-
Cuisine: Tamil Nadu / South Indian
-
Course: Side Dish, Starter
-
Type: Stir-Fry / Varuval
- Spice Level: Medium to High
- Difficulty: Super Easy
-
Serves: 3–4
-
Author: SM – Essence of Life – Food
Time Required
-
Prep Time: 15–20 mins
-
Cook Time: 15–20 mins
-
Total: Around 35–40 mins
பிச்சு போட்ட கோழி | Tamil Nadu-Style Chicken Pepper Fry - Step-by-step Instructions
Ingredients for Pichu Potta Kozhi
To Cook the Chicken:
-
Boneless Chicken – 500 grams
-
Turmeric Powder – 1 teaspoon
-
Salt – to taste
For the Fry:
-
Oil – 2 to 3 tablespoons
-
Onions – 2 (thinly sliced)
-
Curry Leaves – 3 to 4 sprigs
-
Pepper Powder – 3 to 4 tablespoons (adjust to taste)
-
Fennel Powder – 1 teaspoon (optional)
-
Ghee – 1 tablespoon
-
Salt – to taste
Method - Step-by step Cooking Instructions
Cook the Chicken
-
Clean, wash and cut the chicken into small cubes.
-
Add turmeric and salt. Sprinkle just a bit of water.
-
Pressure cook for 1 whistle on high, then reduce to low and let it go for 2–3 more whistles.
-
Once the pressure releases, open the lid and let it cool.
Shred It!
-
Shred the chicken – pull it into thin strips with your hands.
-
Set it aside for later.
"Tear it like how you’d tear a soft cloth – rustic, not perfect!"
Prep the Spices
-
Grind fresh peppercorns. (Store-bought won’t cut it – freshly ground is fiery, hot and flavourful)
-
Keep fennel powder and salt ready.
"Skip the store-bought stuff – freshly ground pepper is what brings the heat, aroma, and all the character."
Sauté the Aromatics
-
Heat oil in a pan.
-
Add curry leaves and let them crackle.
-
Now, add the sliced onions. Sauté on low until translucent and soft.
Spice It Up
-
Add fennel powder and pepper powder.
-
Give everything a quick stir – don’t let the spices burn.
Toss the shredded Chicken
-
Add the shredded chicken into the pan.
-
Mix well so that every bit gets coated in all that fiery peppery masala.
A Drizzle of Ghee
-
Drizzle a tablespoon of ghee. Mix it in – you’ll smell the transformation!
-
Cover the pan and cook on low for 8–10 minutes. Stir now and then so it doesn’t stick.
Finishing Touch
-
Once the chicken is well-roasted and dry, switch off the flame.
-
Garnish with fresh coriander leaves.
Pro-tips & Notes
Boneless or Not?
- Boneless chicken is a breeze to shred and speeds things up. Prefer bone-in for flavour? Go for it – just shred carefully and ditch every last bone.
Pressure Cook Smart
- Just a splash of water will do — no need to flood the pot. Want an alternative? Steam-cook gently for tender results.
Don’t Toss That Stock!
- That leftover chicken stock? Use it to whip up a comforting Chicken Rasam, or save it for soups or for Chicken Rice.
Looking for ideas? Check out these flavourful recipes with Chicken Stock - Chicken Rice, Chicken Mandi, Chicken Rasam, Chicken Soup etc., to make the most of every drop!
Freshly Ground Pepper = Gamechanger
- Ditch the store bought pepper powder — fresh ground gives that signature fiery aroma and punch this dish is known for.
Low Flame, Big Flavour
- Roast the shredded chicken on a low flame. That’s how the masalas cling and the aroma deepens. Rushing this step? Big mistake.
Ghee – Optional but Recommended
- Optional, yes. But a final drizzle of ghee adds depth and toasty richness. Try it once — you'll see why it's worth it!
Keep It Dry
- This is a dry chicken fry — no water while roasting. Moisture messes with the texture. Think crisp, spicy, and masala-loaded!
Serving Suggestions
This Pichu Potta Kozhi is super versatile — here’s how to serve it like a pro:
- Serve hot as a starter or side dish for lunch or dinner.
- Pair with Biriyani, pulao, ghee rice, or even simple steamed rice with rasam or sambar.
- Wrap it in a chapati for a spicy, travel-friendly roll – perfect for lunch boxes!
- Top it over curd rice or lemon rice for a quick, satisfying one-bowl meal.
- Tuck it inside soft parottas with sliced onions and a squeeze of lime – street food-style bliss!
Planning a dinner menu? Make this your star appetiser – crowd-pleaser guaranteed!
Storage Tips
-
Store in an airtight container in the fridge. Stays good for 2–3 days.
-
Reheat on a pan over low heat — helps preserve that crispy, roasted texture.
-
Avoid microwaving unless you’re in a real rush (but be ready for a texture change!).
FAQs
Can I use leftover cooked chicken?
- Yes! Just shred and follow from the sauté step. Great for giving life to yesterday’s roast. I often do it and it works like a magic!
Can I skip ghee?
- Absolutely. But it does add a lovely finishing touch. Try once, then decide.
How spicy is it?
- Mild to medium — it’s peppery, not chilli-hot. Want more heat? Amp up the pepper powder.
Is this kid-friendly?
- If your kids enjoy mild spice, they’ll love it. Otherwise, cut back the pepper and go easy.
Pichu Potta Kozhi isn’t just another chicken fry — it’s bold, rustic, and packs a peppery punch that wakes up your taste buds. Whether you’re serving it at a Sunday lunch, packing it into a chapati roll for your kid’s lunchbox, or sneaking bites straight from the pan (we won’t judge!), this dish delivers every single time.
And let’s not forget the simplicity — minimal ingredients, maximum flavour, and no-fuss prep. Just the way good home food ought to be.
Tried it? Loved it?
Drop a comment below & Don’t forget to share this recipe with fellow foodies or pin it for your weekend menu planning!
Hungry for more? Check out this Chicken Recipes Collection from my blog, for more crowd-pleasers and comforting classics — from spicy starters to soulful curries
Until next time,
Cook with love. Feed with joy. And don’t forget the ghee!
0 comments