Kizhi Parotta | Kozhi Potlam
This South Indian delicacy, Kizhi Parotta, weaves together the rich, layered textures of parotta with the savory essence of succulent chicken, creating a tapestry of flavors that captivates the senses.
Ingredients
For the Ground Masala:
- 10 Nos. Shallots
- 6 Nos. Garlic
- 1 piece Ginger small
- 2 Nos. Green chilly
- 1 tsp Fennel seeds
- 1/4 tsp Turmeric powder
- 3/4 tbsp Chilly powder
- 1&1/2 tbsp Coriander powder
- 1/4 tsp Garam masala
- 2 tbsp oil
For chicken curry:
- 1/2 kg Chicken
- 2 Nos. Onion
- 1 No. Tomato large
- As required salt
- Few Coriander leaves chopped
- 1 tbsp oil
Instructions
- Heat oil in a pan and add all the ingredients under the Header 'For the ground masala'. Saute for 7-8 minutes in low flame.
- Then remove it from the pan and let it cool.
- Grind it to a fine paste. Keep it aside.
- Heat 1 tbsp oil in the same pan and saute onion and tomato for 10 minutes on low flame.
- Add ground onion masala paste and chicken pieces. Add salt to taste. Pour 1/2 cup hot water and mix it well. Cover and cook for 20-25 minutes in low to medium heat.
- Stir occasionally until the curry is thick to desired consistency. Then add some chopped coriander leaves and turn off the flame.
- Heat a banana leaf in low flame for few seconds.Then place one parotta, pour chicken curry to cover it.
- Now layer it with another parotta.
- Fold the banana leaf all the sides and tie it with the thread.
- Steam cook it for 10 minutes.
- Remove and Enjoy!!
Video
Notes
You can visit this link Pottalam Chicken Biriyani. You can also visit this link Mutta Kizhi.
Tried this recipe?Let us know how it was!