What does kizhi mean? Kizhi literally translates to tear in tamil and malayalam. In malayalam kizhi also means a herbal bundle used in body massages which is warm and soothing when applied on the body. Potalam means parcel in tamil and malayalam.
This parotta can be served for brunch, it's a heavy dish. I liked the flavors from curry and plantain leaf, the parotta soaks up the gravy and gives it an ultimate taste.
Chicken Kizhi Parotta / Potalam Parotta Recipe Video on Vidyascooking Channel
Ingredients:
Marination:
750 Grams Chicken Curry Cut or Boneless
150 ML Yogurt
1 1/2 Tbsp Ginger and Garlic Paste
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tbsp Salt
1/2 Lime
3 Sprigs Curry Leaves
Curry:
1/2 Cup Finely Chopped Onion
1/2 Cup Ground Onion / Onion Paste
1/4 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
1 Tbsp Ginger and Garlic Paste
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1 Tbsp Garam Masala or (Tandoori Masala / Curry Powder / Kitchen King Masala)
3 Sprigs Curry Leaves
3 Tbsp Coconut Oil
Salt as per taste
Plantain Parcel / Potalam / Kizhi
3 Plantain Leaves
6 Kerala Parotta
Thinly Sliced Onion, Tomato, Cpasicum
1 Tbsp Chaat Masala
1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
Ghee as required
Easy to Prepare Parotta Recipes on Vidyascooking Channel
Method:
Marinate the Chicken: Wash the chicken twice and reserve in a colander allowing excess moisture to drain.
Add yogurt, lime juice, ginger and garlic paste, chilly powder, turmeric powder, salt and curry leaves to the chicken mix and massage all the ingredients in the chicken till well incorporated.
cover and allow the chicken to marinate for 20 to 30 minutes before preparing curry.
Prepare the Chicken Curry: Heat a wok on medium flame, add coconut oil allow the oil to smoke.
Add the whole spices to the oil fennel, pepper and cumin allow to sputter for few seconds.
Add ground onion paste, curry leaves, ginger and garlic paste fry the onion till golden or until the oil separates.
Add the spice powders chilly, turmeric, garam masala and coriander powder and fry until the raw flavors reduce a bit.
Add the marinated chicken and fry in the masala. Add warm water stir and cover the chicken and cook until the chicken is tender.
If the curry is watery place the wok on high flame stir occasionally until the curry is thick to desired consistency. Reserve the curry until use.
Tip: if your using chicken with bones add slightly excess water to cook the chicken until tender. If your using boneless chicken add very less water depending on the curry or side dish your preparing.
Always use only hot water to prepare curries the cooking process will not stop.
Heat a tawa on medium flame. Slightly remove the vein or stem from the banana leaf making sure the entire leaf is intact.
Place the leaf on the tawa and toast until the leaf is flexible. Remove the leaf from tawa and reserve.
Let the tawa be on low flame while the parcel is prepared. Add few drops ghee on the banana leaf, place the parotta, layer the parotta with gravy and chicken, add few slices of onion, tomato, and capsicum, sprinkle pepper powder, cumin powder and chaat masala. Repeat the process and prepare two to three layers of parotta. Gather all the edges and form a bundle shape. With gentle hands tie the bundle with a thread.
Add 1/4 cup water on the tawa with a tsp oil. Place on medium flame and place the banana bundle on the tawa. Cover the bundle with a lid and cook until the water has evaporated and the banana leaf is well roasted in the bottom.
We can occasionally turn and cook the bundle to all sides until well roasted. We can also bake this bundle in broil mode at 180 for 15 to 20 minutes, in convection microwave for 15 minutes.
Serve this banana bundle as hot as possible with raita, excess chicken curry and enjoy😉
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