Kerala Chicken Roast (Chicken Peralan)
A spicy and aromatic dry chicken roast from Kerala, perfect with parotta or rice and rasam.
Ingredients
Main Ingredients
- 1kgChicken
- 4pieceOnion
- 1 1/2tbspGinger-garlic paste
- 2pieceGreen chilly
- 1tspFennel seeds
- 2tbspCoriander powder
- 1tbspChilly powder
- 2tbspPepper powder
- 1/2tspTurmeric powder
- 1tspGaram masala
- 3tbspCoconut oil
- 1tbspGhee
- 1sprigCurry leaves
- 2tbspCoriander leaves
- Salt to taste
How to make Kerala Chicken Roast (Chicken Peralan)
Preparation
Marinate the chicken pieces with chilly powder, turmeric powder, coriander powder, pepper powder, and salt for 1 hour.
Cooking
In a pressure cooker, add the marinated chicken and cook it well.
In a khadai, heat coconut oil and add fennel seeds. When they pop, add sliced onions and sauté until golden brown.
Add ginger-garlic paste and curry leaves, sauté until the raw taste is gone.
Add garam masala powder and ghee along with the cooked chicken.
Cook on medium flame until the water content is completely gone.
Dry roast on medium to low flame until the chicken is brown.
Tips & Tricks
Ensure the chicken is marinated well for the flavors to infuse.
Cook on medium to low flame for the best texture and flavor.
Gayatri
(@rene121)
Cooking is my passion. I love to create new recipes... and also love to learn about different cuisine.