• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Salads

Shredded Chicken Chilli

Modified: Feb 5, 2023 · Published: Nov 30, 2015 by Famidha Ashraf · This post may contain affiliate links · Leave a Comment

Jump to Recipe

My mother-in-law’s Shredded Chicken Chilli is a popular stir-fried pulled chicken dish that everyone loves at home. Best served as a side with chapatis, and doshas, or as a filling for sandwiches and wraps.

stir fried pulled chicken

This is a Kerala-style dish and has nothing to do with the popular Chili recipes. Though I believe I should make a chicken version soon because we loved the beef chili.

Ingredients

  • boneless chicken
  • ground spices: turmeric, red chilli, black pepper, and my garam masala
  • whole spices: cardamom and cloves
  • veggies: red onions, green chillies, tomatoes, coriander leaves and curry leaves
  • salt
  • oil

How to make it?

The process to make shredded chicken chilli can be fast if sauteed in two pans. But you can do it all in one pot if you are not pressed for time.

Shredded Chicken Chilli
  • boil the chicken with spices in very little water
  • shred the boiled chicken
  • saute onions in one pan
  • saute the shredded chicken in another pan
  • add the sauteed onions with tomatoes to the chicken
  • saute everything untilsemi-driedd with some crispy chicken shreds
  • serve with chapati

📖 Recipe Card

stir fried pulled chicken

Shredded Chicken Chilli

Make this Kerala-style shredded chicken chilli and use it in filling samosas, and sandwiches, or have it with chapatis.
No ratings yet
Print Pin Rate SaveSaved!
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 2 people
Calories: 542.22kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

Boil

  • 500 grams boneless chicken, breast or thighs
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon black pepper powder
  • 1 green cardamom
  • 2 cloves
  • salt to taste
  • 2 tablespoon water, or as needed

For the shredded chicken chilli

  • 2 to 4 tablespoons cooking oil
  • 2 to 3 large red onions, thinly sliced
  • 5 green chillies, slit
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 large tomato, chopped
  • ½ teaspoon Malabar garam masala
  • Fresh coriander leaves
  • 1 sprig curry leaves

Instructions

Boil the chicken

  • Add the chicken, ground spices, whole spices, salt and a splash of water to a deep pot and cook covered on a low to medium flame until cooked through. You may use a pressure cooker or instant pot cook for this step.
    500 grams boneless chicken
    ¼ teaspoon turmeric powder
    1 teaspoon red chilli powder
    ½ teaspoon black pepper powder
    1 green cardamom
    2 cloves
    salt to taste
    2 tablespoon water
  • Boil off any excess liquid until almost dry.

Shred the chicken

  • Remove and place the chicken pieces on a cutting board. With forks in each hand, pull apart the chicken pieces to shred them while still hot to save time. You may cool them and shred them using your hands but do not use a processor.

Stir fry the chicken

  • Heat some oil in a deep wide pan or kadai. Add the sliced onions and sauté them until lightly browned.
    2 to 4 tablespoons cooking oil
    2 to 3 large red onions
  • Simultaneously in another deep pan or kadai, heat oil and add the shredded chicken along with salt, green chillies, red chilli powder and turmeric powder. Saute the chicken on medium to high flame until it starts to lightly crisp up.
    5 green chillies
    1 teaspoon red chilli powder
    ¼ teaspoon turmeric powder
  • Now, add the almost caramelized onions along with freshly chopped tomatoes to the chicken.
    1 large tomato
  • Sauté until tomatoes are cooked through. Finish off with garam masala, curry leaves and coriander leaves.
    ½ teaspoon Malabar garam masala
    Fresh coriander leaves
    1 sprig curry leaves
  • Serve it with any Indian flatbread bread or use it as a filling for sandwiches or wraps.

Nutrition Info

Calories: 542.22kcal | Carbohydrates: 28.29g | Protein: 60.9g | Fat: 21.7g
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Tried this recipe?Please consider Leaving a Review!

More Salad and stuffing recipes

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad
  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad
  • chickpea sundal recipe
    Chickpea Sundal
  • fatteh chickpeas
    Fatteh Hummus

Reader Interactions

Comments

No Comments

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • tabbouleh salad recipe
    Tabbouleh Salad
  • stir fried pulled chicken
    Shredded Chicken Chilli

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required