Chicken peralal is Keral style semi dry chicken recipe which slightly varies from nadan chicken perattu which goes well with almost all dishes from rice, rotis, appam, puttu, kappa..etc. This is a spicy dish nadan dish and the spiciness comes mainly from the ground pepper. Coconut oil, fried onions and curry leaves gives a rich flavour and taste to this dish.

Easy to prepare chicken recipe which you could make for guests and even for parties. At home we liked this chicken preparation a lot . I got this recipe from a television show presented by Laksmi Nair. The ingredients are almost the same like the normal chicken recipe. But the method of preparation and the taste varies from normal chicken preparation.

Chicken perattu

Chicken- 1 (I used 1.2 kg)
Onion,chopped lengthwise -2
Onion, chopped-1
Small Onion/Pearl Onion, chopped- 15 nos
Ginger garlic paste- 3 tablespoons
Turmeric powder- 1/2 teaspoon
Red chilli powder- 1 and 1/2 tablespoon(increase/decrease according to your spice level)
Pepper powder-1 and 1/2 tablespoon
Garam masala powder-1 teaspoon
Fennel- 3/4 teaspoon
Curry leaves-2 strands
Tomato-3 small
Oil- 1/4 cup
Salt- to taste

  • Cut the chicken into medium sized pieces and wash them well and drain the water.
  • Take the chicken pieces inside a bowl and add turmeric powder, red chilli powder, pepper powder, garam masala powder, fennel powder, pearl onions, one chopped onion, ginger garlic paste, salt and some curry leaves.
  • Mix well with hand and allow to marinate the chicken for about 15-30 minutes.
  • In a pan add the marinated chicken mixture with half a cup of water and close with a lid and cook the chicken till soft.
  • Meantime in a pan add oil and  fry the onion cut lengthwise in a separate pan till golden brown.
  • Once the fried onion is ready start to cook the chicken.
  • In reamining onion fried oil add some curry leaves and then the chopped tomato and cook till soft and mushy.
  • Now add the cooked chicken with the masalas on the tomato gravy and mix well.
  • Cook the masala on medium flame for 5 minutes to slightly dry the moisture content.
  • Now add the fried onion on top and mix well.
  • Garnish with chopped coriander leaves.
  • Serve with Rotis, rice, puttu, appam or Kappa.
  • Note: I have used refined oil to fry the onions and then added a tablespoon of coconut oil to get the rich flavour before adding curry leaves and tomato.
Chicken Perattu