Pulled Chicken – Indian Style
This serves as a great appetizer or snack for your party, and the best part is you can prepare it in advance, making it a relatively healthy option without any frying involved. The boiled and shredded chicken cooked in Indian masala offers a unique and intriguing twist on traditional pulled chicken.Here it is—a versatile dish that can be enjoyed in various ways. You can serve it on its own, add some mayo and place it on top of crackers, use it as a filling for quesadillas, sandwiches, or rolls, and even consider using it as a stuffing for puff pastry. The possibilities are endless!
Ingredients
- 450-500 gms Boneless Chicken Breast
- 2 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1 big Onion (chopped)
- 1 small Capsicum (cut into strips)
- 1 tbsp Crushed ginger & garlic
- 1/2 -1 tsp Pepper powder
- 3 tsp Coriander powder
- 1 tsp Chicken masala (refer notes)
- 1 tsp Soya sauce (optional)
- 2 tbsp Chopped Coriander leaves
- Salt
- Oil (I used coconut oil; you can use any oil of your choice)
Instructions
- Clean the chicken breast (whole piece, no need to cut) and pat dry with kitchen towel. Marinate the chicken breast with chilli powder, turmeric powder and salt. Keep aside for 10 mins.
- Add water to chicken pieces (water level should be 1-2 inches above the chicken pieces) and cook. Bring it to boil, reduce flame to lowest and cook till chicken becomes tender. Drain the excess water.
- Let the chicken cool for 15 – 20 mins. Shred the cooked chicken breast using a fork or your hands.
- Heat oil in a wide pan. Add chopped onion and capsicum strips. Cook till onion begins to brown and capsicum is soft. Add crushed ginger & garlic. Cook for 2-3 mins. Add pepper powder. coriander powder, chicken masala. Mix well and cook for another 2-3 mins or till the raw smell goes. Add soya sauce (if using) and mix well.
- Add cooked and shredded chicken pieces and mix well. Drizzle some oil and mix well. If it appears to be dry, add 1-2 tbsp of hot water and mix well. Garnish with chopped coriander leaves.
- Serve with Pav, bread rolls, buttered toast or as a side dish for rice or chapati or use as a filling for a sandwich or tortilla.
Notes
You can use any curry flavored powder instead of chicken masala like noodle taste maker or any other masala powder. You can also add curry leaves if you like. Make sure you don’t overcook the chicken breast, otherwise the dish becomes dry.
Tried this recipe?Let us know how it was!