Chicken Kondattam

Chicken Kondattam

Chicken Kondattam


  • Boneless chicken cut into cubes 300 Grams
  • Red chilli paste (you will get bright red colour to the dish by using red chilli paste. To make red chilli paste, soak 4-5 dry Kashmiri red chillies in white vinegar and grind to a smooth paste) 2 Teaspoons
  • Soy Sauce 1 Tablespoons
  • Garlic cloves 5
  • Shallots 10-15 Nos
  • Dry red chilli 3-4 Nos
  • Curry leaves 1 Nos
  • Salt to taste
  • Oil as required


For the marinade:

Egg ? 1 no

Turmeric powder ? one pinch

Kashmiri Red Chilli Powder ? 1 tsp

Black Pepper powder ? ? tsp

Ginger-Garlic paste ? 2 tsp

Lemon Juice ? 1 tbsp

Corn flour ? 2 tbsp

Rice flour ? 1 tbsp

Salt ? to taste


Mix together all ingredients mentioned under ?To prepare the marinade? and make a thick paste, marinate the chicken and keep it for 30 minutes.

Crush together shallots, dry red chilli, and garlic, curry leaves and keep aside.

Heat oil in a pan and deep fry the chicken pieces. To the same pan (remove the excess oil) add the crushed shallot mix and saute for 2-3 minutes or until the onion turns brown.

Add red chilli paste, soy sauce, salt and saute for about 2 minutes.

Now add the fried chicken pieces and mix well. Cook for 2 minutes and remove from the fire.

Serve hot.

Recipe will be added soon


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