Step-by-Step Instructions

1. 1.Boil and Shred Chicken

   Place the boneless chicken (tenders or breast) in a pan with water and a little bit of salt. Boil for about 10-15 minutes until cooked through. Once cooked, shred the chicken and set aside.

2. 2.Temper Spices

   In the same pan, add 2-3 tablespoons of oil. Once hot, add 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds. Let them splutter.

3. 3.Sauté Aromatics and Vegetables

   Add 1 sprig of curry leaves and 2-3 sliced green chilies to the pan. Immediately add 1 medium chopped shallot (or regular onion) and 1 medium chopped bell pepper. Sauté until the vegetables are translucent but still slightly crunchy, avoiding overcooking.

4. 4.Add Tomatoes and Spices

   Add 1 medium chopped tomato to the pan. Then, add 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1/2 teaspoon of salt (or to taste). Mix well.

5. 5.Incorporate Ginger Garlic Paste and Sauces

   Stir in 1 tablespoon of ginger garlic paste. Add 1 tablespoon of Schezwan chili paste and 1 tablespoon of soy sauce. Mix everything thoroughly and cook until the tomatoes soften and the spices are well combined.

6. 6.Add Shredded Chicken

   Add the previously boiled and shredded chicken to the pan. Mix it well with the vegetable and spice mixture, ensuring the chicken is evenly coated.

7. 7.Add Crumbled Idli and Pepper Powder

   If desired, sprinkle 1/2 teaspoon of pepper powder over the mixture. Add 6-8 crumbled idlis to the pan. Mix thoroughly until the idli is well combined with the chicken and masala.

8. 8.Finish with Lemon Juice and Cilantro

   Cook the mixture for an additional 3-4 minutes, stirring occasionally. Squeeze the juice from half a lemon over the Kothu Chicken Idli (optional). Finally, garnish with 1/4 cup of fresh chopped cilantro and mix one last time before serving.