Chicken Puttu: The Succulent Delicacy from The South

  • Serving: 5
  • Difficulty:


  • Serving
    5 people
  • Preparation
    15 mins
  • Cook time
    25 mins
  • Passive time
    10 mins


  • 500 gms (for chicken mixture) Zappfresh Chicken Thighs Boneless (chopped into fine pieces)

  • 2 nos (for chicken mixture) Onions (chopped)

  • 1 nos (for chicken mixture) Tomato (chopped)

  • 2 nos (for chicken mixture) Green Chilies (chopped)

  • 1 Tbs. (for chicken mixture) Meat Masala

  • 1 tsp (for chicken mixture) Red Chili Powder

  • 1 tsp (for chicken mixture) Turmeric

  • 1 Tbs. (for chicken mixture) Coriander Powder

  • 2 Tbs. (for chicken mixture) Cocunut Oil

  • 0.25 tsp (or as required) (for chicken mixture) Salt

  • 50 gms (or as needed) Coconut Grated

  • 100 gms (or as needed) Puttu or Rice Flour


Unwrap the scrumptious Zappfresh Chicken Thigh Boneless and cut into small pieces. Heat oil in a pan and fry onions till it becomes brown. Add green chilies, tomatoes and fry for a few minutes. Add the powders(red chili, turmeric and coriander) and fry till the oil floats on top. Add the chicken pieces and cook in medium flame for 15 mins. Add salt to taste. Cook over a medium flame till the oil separates. Garnish with coriander leaves. In the puttu maker, first layer the grated coconut, then the chicken mixture, then add the rice flour. Repeat the layers. Steam it for 10-15 minutes and serve it hot.

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