Shredded Chicken Recipe – Indian Style with Fennel & Green Chillies

Last Updated on 4 months by Neha Deshmukh

Shredded Chicken Recipe – Indian Style with Fennel & Green Chillies

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavourful chicken recipe that isn’t too complicated. This Indian-style shredded chicken is exactly that – tender, aromatic, and packed with flavour. I first made this when I was craving something comforting and a little different, and it’s been a family favourite ever since. It’s perfect for a weeknight dinner, or even as part of a larger Indian spread. Let’s get cooking!

Why You’ll Love This Recipe

This shredded chicken recipe is a real winner for a few reasons. First, the flavour combination is just incredible. The fennel powder adds a subtle sweetness and anise-like aroma that you don’t often find in Indian chicken dishes. It’s seriously addictive! Second, it’s surprisingly easy to make. While it does take a little time to cook the chicken, the rest is pretty straightforward. And finally, it’s incredibly versatile – you can serve it with bread, parathas, rice, or even use it as a filling for other dishes (more on that later!).

Ingredients

Here’s what you’ll need to make this delicious shredded chicken:

• 1 kg chicken (bone-in)
• ½ tsp turmeric powder
• To taste salt
• 3 large onions (thinly sliced)
• As needed oil (for frying)
• 1 heaped tbsp garlic paste
• 3-4 green chillies (minced)
• 2 large tomatoes
• ½ tsp turmeric powder
• 1 tsp chilli powder
• ½ tsp fennel powder
• ½ tsp garam masala
• To taste black pepper
• For garnish: coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Fennel Powder (Saunf Powder): Don’t skip this! It’s the secret ingredient that sets this recipe apart. It adds a lovely warmth and complexity. You can usually find it in Indian grocery stores or online.
• Bone-in Chicken: Trust me on this one. Using bone-in chicken adds so much more flavour to the dish. The bones release collagen as they cook, resulting in a richer, more succulent shredded chicken. I usually use a whole chicken cut into pieces, but you can also use bone-in thighs or drumsticks.
• Spice Levels: Indian cooking is all about adjusting the spice to your liking! Feel free to add more or less chilli powder and green chillies depending on how much heat you enjoy. Some families in Rajasthan love it really spicy, while others prefer a milder flavour.
• Fried Onions: These add a wonderful texture and sweetness. You can make your own (recommended!), or use store-bought for convenience.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing shredded chicken:

1. Cut the chicken into medium pieces, wash it well, drain, and cook it with turmeric powder and salt in enough water to cover. Cook until the chicken is tender – about 20-25 minutes.
2. Once cooked, strain the chicken and let it cool slightly. Then, shred the meat, discarding the bones. Don’t worry about getting it perfectly shredded; a little texture is nice!
3. Now, heat oil in a large pan over medium heat. Fry the thinly sliced onions until they’re golden brown and crispy. This takes patience, but it’s worth it! Drain the fried onions on paper towels and set aside. They’ll continue to crisp up as they cool.
4. In the same pan (with a little extra oil if needed), sauté the garlic paste and minced green chillies until fragrant – about a minute.
5. Add the chopped tomatoes and cook until they soften and break down – around 5-7 minutes. Then, stir in the turmeric powder, chilli powder, fennel powder, and garam masala. Cook for another minute, stirring constantly, to toast the spices.
6. Add the shredded chicken and the crushed fried onions to the pan. Sprinkle in a little water (about ¼ cup) and simmer for 5 minutes, allowing the flavours to meld together.
7. Finally, adjust the seasoning with salt and black pepper to taste. Garnish generously with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the onions. Fry them in batches if necessary to ensure they get nice and crispy.
• Taste as you go! Adjust the spices to your liking.
• For a richer flavour, add a tablespoon of yogurt along with the tomatoes.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Spice Level Adjustments: If you like it mild, reduce the chilli powder to ¼ tsp and use only 1-2 green chillies. For extra heat, add a pinch of cayenne pepper!
• Instant Pot/Pressure Cooker Adaptation: You can cook the chicken in an Instant Pot for even faster results! Use the pressure cook function for 15-20 minutes, followed by a natural pressure release.
• Use of Chicken Thighs: Chicken thighs are even more flavourful than breast meat. Feel free to substitute them for the chicken pieces.
• Festival Adaptations (Ramadan/Iftar): This dish is a popular choice during Ramadan. Serve it with dates and a cooling raita for a complete Iftar meal. My aunt always makes a huge batch for our family during this time!

Serving Suggestions

This shredded chicken is incredibly versatile. Here are a few ideas:

• Serve with warm naan bread or roti for a comforting meal.
• Enjoy it with parathas and a side of yogurt.
• Use it as a filling for samosas, rolls, or wraps.
• Serve it over rice for a complete one-pot meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months.

FAQs

1. What cut of chicken works best for this recipe?

Bone-in chicken is best for flavour, but you can use thighs or drumsticks if you prefer.

2. Can I use store-bought fried onions?

Yes, absolutely! It’s a great time-saver.

3. How can I adjust the spice level of this dish?

Reduce or increase the amount of chilli powder and green chillies.

4. What is fennel powder and where can I find it?

Fennel powder (saunf powder) is a spice with a sweet, anise-like flavour. You can find it in Indian grocery stores or online.

5. Can this shredded chicken be used as a filling for other dishes like samosas or rolls?

Definitely! It’s a fantastic filling for samosas, rolls, wraps, and even pastries.

6. How do I know when the chicken is cooked through?

The chicken is cooked through when it’s no longer pink inside and the juices run clear. You can also use a meat thermometer to ensure it reaches an internal temperature of 74°C (165°F).

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!