This recipe is inspired from chicken omelette. I was just experimenting and never tasted such a dish else where. The taste and texture of this dish is exactly like shark stir fry. I was very happy with the outcome. Chicken puttu is a side dish which can be served with chapathi or steam cooked rice and even for biryani.
250 Grams Chicken (Boneless)
1 + 1 Tsp Chilly Powder
1 + 1/2 Tbsp Curry Powder (Aachi masala)
1 + 1 Tsp Pepper Powder
1 + 1 Tsp Ginger and Garlic paste
1/4 Tsp Turmeric Powder
2 Finely Chopped Chilies
1/4 Cup Sambar Onions / Shallots
1/4 Cup Finely Chopped Onions
3 Tbsp Finely Chopped Coriander Leaves
3 Sprigs Curry Leaves
1 Egg
Salt as per taste
Oil
Prep:
This recipe i have used half the amount chicken thigh and chicken breast. Wash the boneless chicken pieces and allow it to drain in a colander.
Add the chicken pieces to a wok with 1/4 tsp turmeric powder, 1 Tsp chilly powder, 1 Tsp ginger and garlic paste, 1 tsp pepper powder, 1/2 tbsp curry powder, 1/4 tsp salt and 1/2 cup water stir well and place the chicken on the stove cover and cook on medium flame till tender.
Once the chicken has cooked remove from flame allow it to reach room temp and place it in the fridge for 1 hour or prep the chicken night before for this recipe.
To a mixerjar add the chilled chicken and pulse twice to form soft mince, if there's tiny pieces of chicken it will taste excellent. Reserve the chicken mince.
Peel and wash the shallots. We can chop the shallots in half.
Peel and wash onion and finely chop.
Separate the coriander leaves and rinse twice in water. Drain the coriander leaves on a towel and finely chop.
Peel and wash equal amount ginger and garlic, roughly chop and add to a mixer jar grind to form smooth paste.
Peel and wash garlic and finely chop.
Separate curry leaves, rinse twice in water and reserve.
Remove stems from chilies, rinse well in water and finely chop.
Method:
Heat a wok with 3 tbsp oil on medium flame.
Add curry leaves, chopped garlic, chopped onion, shallots, and approx 1 tbsp coriander leaves fry all the ingredients till the onion turns transparent.
Add ginger and garlic paste to the onion and fry for a minute.
Add 1 tsp chilly powder, 1 tsp pepper powder and 1 tbsp curry powder to the onion and fry it for few minutes.
Add the ground chicken to the onion and fry all the ingredients for 2 minutes.
Add 1/4 cup water to the mixerjar and dilute all the masala then transfer to the chicken and stir well.
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Add 1/4 tsp salt and adjust salt if needed. Stir and fry the chicken till oil separates.
Once the moisture from chicken is completely reduced add egg and stir fry till the chicken is crumbly.
Finish the chicken puttu with finely chopped coriander and fry for a minute...Serve Chicken puttu hot with rice...Enjoy!
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