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.
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.
- 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
Shredded Chicken Chilli
Make this Kerala-style shredded chicken chilli and use it in filling samosas, and sandwiches, or have it with chapatis.
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Servings: 2 people
Calories: 542.22kcal
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 breast or thighs¼ teaspoon turmeric powder1 teaspoon red chilli powder½ teaspoon black pepper powder1 green cardamom2 clovessalt to taste2 tablespoon water or as needed
- 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 oil2 to 3 large red onions thinly sliced
- 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 slit1 teaspoon red chilli powder¼ teaspoon turmeric powder
- Now, add the almost caramelized onions along with freshly chopped tomatoes to the chicken.1 large tomato chopped
- Sauté until tomatoes are cooked through. Finish off with garam masala, curry leaves and coriander leaves.½ teaspoon Malabar garam masalaFresh coriander leaves1 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
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