Normally, kondattams are prepared using vegetables like bittergourd,lady’s finger marinated in curd and salt and sundried for 4-5 days and then fried in oil.But this kondattam is entirely different and it is prepared by deep fry chicken pieces in batter and then sauteed in spices.This is a good appetizer and goes well with chappathi or rice as side dish
Boneless chicken Breast (julienne cut) – 250 gms
Onion(finely chopped) – 1
Garlic paste –1 tsp
Dry red chilly – 3
Curry leaves – 2 sprigs
Red Chilly Flakes – 1 tbsp
Kashmiri red chilly powder – 2 tsp
Chat masala – 1 tsp
Pepper Powder – 1 tsp
For making Batter
Egg – 1
Maida – 2 tbsp
Corn flour – 2tbsp
Ginger-garlic paste – 1tbsp
Kashmiri chilly powder – 1 tsp
Chicken masala – 1 tsp
Garam Masala – 1 tsp
Lime Juice – 1 tbsp
Clean chicken pieces and cut into long thin strips.In a bowl, beat egg and add the remaining ingredients mentioned above for making batter.Add chicken pieces into it and mix well. Keep aside for 30 minutes.
Heat oil in a frying pan. Take one by one strip and drop into the oil.Deep fry till chicken pieces are crispy and well cooked.
Heat 3tbsp of oil in another pan.Add chopped onions to it and saute well.once onions are brown in color,add garlic paste,dry red chilly,chilly flakes,chilly powder,chat masala,pepper powder and curry leaves.
once the raw smell of spices goes,add crispy chicken to it and stir well.Remove from fire.If you want more spicy,you can add more chilly powder and chilly flakes.
Chicken kondattam is ready to serve.
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