Shredded Chicken Recipe

Shredded Chicken Recipe (NON-VEG RECIPE)

Cooked shredded chicken and cooked diced chicken are listed as ingredients in many recipes, but have you ever had a recipe that called for them, without any direction for how to go about cooking the chicken in the first place? This step-by-step tutorial for how to cook shredded chicken is your answer! I’ll go over the easiest way to make shredded chicken breasts. This simple method works for shredded chicken thighs too.

 the fast and flavorful shredded chicken recipe that’s incredibly versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds, and infuses more flavor than other methods, such as boiled or poached chicken.

Ingredients:

• 450 gm shredded chicken

• 7 almonds

• 1 teaspoon red chili powder

• 1/2 tablespoon ginger paste

• 4 tablespoon mint leaves

• 1 tablespoon butter

• salt as required

• 2 green chili

• 1 cup hung curd

• 2 tablespoon poppy seeds

• 1 teaspoon garam masala powder

• 1 tablespoon lime juice

• 1 bunch spinach

• 2 tablespoon refined oil

• 1/2 tablespoon garlic paste

Recipe:

• Step 1 Marinate the chicken

  Wash and clean the chicken properly. Add salt and lime juice and leave it for 5 minutes then squeeze the excess water. Beat the curd and add it to the chicken in a bowl to marinate it with red chili powder, garam masala, ginger garlic, and green chili. Leave it for 3 to 4 hours.

• Step 2 Make almond-poppy seeds paste and add chicken to it

  Grind almonds and poppy seeds with a little water to make a paste. Then, put a pan over medium flame and put butter in it. When butter melts, add chicken in it and cook for some time. After cooking for some time, pour the almond and poppy seed paste into it.

• Step 3 Let the gravy thicken

  When half cooked, put chopped mint leaves in it. Mix well, cover the pan with a lid and cook till the chicken becomes soft and leaves thick gravy.

• Step 4 Garnish with crispy spinach and serve

  Heat oil and fry chopped spinach till crispy. Now, make a bed of crispy spinach (leave a little for garnishing) and add chicken over it. Garnish with a little crispy spinach and serve with roasted garlic bread.