Kerala Style Chicken Perattu /Roast By Ashwathy Nair

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Kerala Style Chicken Perattu /Roast

Chicken Perattu /Roast is a traditional spice rich chicken dry dish that is deliciously flavorsome & absolutely appetizing! This dry chicken curry preparation involves slow-cooking chicken pieces in a Mix spice paste base. The chicken perattu will go well with rice or with any Indian Flatbread.
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Serves

4 Servings

Cooking Time

30 mins

Meal Type

MAIN COURSE

Rate This Recipe6

INGREDIENTS

  • Chicken- 1 kg, cut into small bite size pieces
  • Onion- 1, thinly sliced
  • Shallots/ Pearl Onion- 10-15, thinly sliced
  • Green chilies-3, finely chopped
  • Ginger-2″, finely chopped
  • Garlic- 6 pods, finely minced
  • Turmeric powder- 1/4 tsp
  • Chili powder- 3 tsp
  • Coriander powder- 2 tbsp
  • Garam masala powder- 1 tsp
  • Fennel powder- 3/4 tsp
  • Pepper powder- 1 tsp
  • Curry leaves-1 sprig
  • Tomatoes-1 finely chopped
  • Coconut Oil- As needed
  • Water- As needed
  • Salt- To taste

PREPARATION

  1. 1

    Clean, wash, & drain the chicken pieceIn a grinder, make a coarse paste of the shallots, green chilies, ginger, & garli.
  2. 2

    Marinate the drained chicken pieces with this paste along with the spices – turmeric powder, chili powder, coriander powder, garam masala powder, fennel powder, pepper powder, & salKeep it aside for 15-20 .
  3. 3

    In a shallow pan, Add the marinated chicken and fry for 2-3 minCover with a lid and cook for 10 minWater will ooze out from the chickeCook on medium heat, stirring occasionally until the gravy is dried up and the chicken is cooked.
  4. 4

    In another pan, add oil, curry leaves and add the sliced onions and saute until translucent.
  5. 5

    Then add the tomatoes and cook for another 2-3 mins.
  6. 6

    Once the tomatoes are cooked add dried up cooked chicke.
  7. 7

    Sprinkle garam masala, fennel powder, pepper powder & salMix well and let it cook for another 5 minSprinkle 1 tsp of coconut oil, mix well and keep it covered until ready to serv.
  8. 8

    Serve hot with ghee rice or parott.
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