Special Chicken Perattal

It was an enjoyable Deepavali for me , as I went on a brief holiday. 
Yup, I needed that lol . Now am back , hope am  not too late in posting some dishes for Deepavali, as  the spirit of Deepavali is still with all of us .In Malaysia, we still will have open house for Deepavali  so I will be blogging some dishes through out this week. Please do return back to check on the new recipes .

Today's recipe is a special chicken perattal.This is a spicy kerala style chicken dish .Try it out and let me know how it came out for you.One advice is that you need a lot of patience and time to cook this dish as the chicken need to be slowly stir fried at all time until it becomes blackish but of course not burnt!It is a tedious dish to prepare but worth the time spend on it.This dish is dry and rich with spices.

1 ½ kilo chicken (clean and cut into medium pieces)

3 nips  garlic (chopped)
2 tsp garam masala
3 tsp mutton curry powder
½ tsp turmeric powder
1 tbsp chilli powder
¼ tsp fenugreek seeds
Grated coconut (white part only) from ½ a coconut
20 medium size onions(chopped as finely as you can)
5 slices ginger (pounded)
1 cinnamon stick (break into smaller pieces,use a pestle and mortal for this)
1 ½ tsp freshly grounded black pepper
2 tsp coriander powder
1 tsp fennel seeds
¼ tsp grounded cardamom  powder or  4-5 cardamom pods
Salt to taste

In a large bowl , put in the chicken pieces. Now slowly add in all the powders and well combine the chicken with the powders. Then add in cinnamon stick, fenugreek seeds, ginger paste, chopped garlic, chopped onions and mix the chicken with all the ingredients.Use your hand to to mix the ingredients thoroughly. Add in the grated coconut and slowly press the grated coconut into chicken until it becomes well combined .Add in one by one the rest of the ingredients and leave to marinate for 1 hour or over night .
In a flat pan , heat 2 tbsp of oil, slowly add in the chicken with masalas. Spread the chicken in the pan.Close the lid and leave to cook for 5 mins  without stirring in low heat. Open lid, and start stirring and frying the chicken in low heat.Keep mixing at all times until the chicken turn into a brownish or blackish colouring.This will take about a hour or so.Once done close fire. Do not close the lid until the temperature goes down. Then you can dish out and serve.In between do add additional salt if necessary.


  1. Slurp,fingerlicking and super droolworthy chicken perattal.Full of flavours.


Post a Comment