Easy Chicken Perattu Roast | Kerala Style
2025-04-08 • Manoj • Cooking 30 minutes
Ingredients
- Chicken 500 g
- Shallots 12 count
- Ginger Garlic Paste 1 tbsp
- Green Chilies 2 count
- Kashmiri Chili Powder 2 tsp
- Turmeric Powder 0.5 tsp
- Fennel Seed Powder 0.5 tsp
- Garam Masala 1 tsp
- Black Pepper Powder 1 tsp
- Coriander Powder 1 tsp
- Coconut Milk 0.5 cup
- Lemon Juice 0.25 cup
- Curry Leaves 1 sprig
- Salt 1 tsp
- Coconut Oil 2 tbsp
- Onion 1 count
Nutrition
Calories450
Protein30g
Carbohydrates20g
Fats25g
Instructions
- First, marinate the chicken with crushed shallots, ginger-garlic paste, green chilies, Kashmiri chili powder, turmeric powder, fennel seed powder, garam masala, black pepper, coriander powder, coconut milk, lemon juice, curry leaves, and salt. Marinate for at least 30 minutes.
- Heat coconut oil in a pan over medium heat. Sauté chopped onion until golden brown and fragrant.
- Add the marinated chicken to the pan and cook covered for 20-25 minutes, or until the chicken is cooked through and tender.
- If the pan gets too dry, add 1/4 cup of water during cooking to prevent sticking and ensure even cooking.
- Stir the chicken occasionally to ensure it cooks evenly and develops a beautiful roast.
- Garnish with fresh coriander leaves and serve the flavorful Chicken Perattu roast hot with your favorite side dish!
