Chicken Perattal

DESCRIPTION

Chicken peratal is a simple south indian non vegeterian dish which can be served with Rice, Roti, pulav or Naan

Prep Time: 10 mins

Cook Time: 35 mins

Yields: 2 Serving

 

INGREDIENTS

• Chicken (with bone) - 500 gms
• Shallots/Small Onions - 10 to 15
• Ginger Garlic Paste - 1 Table spoon
• Turmeric - 1/4 Tea spoon
• Salt - As required
• Sesamae Oil - 2 Table spoon
• Cinnamon Stick - 1
• Cloves - 3
• Cardamom - 2
• Curry Leaves - 2 Sprigs

Masala to grind

• Jeera/Cumin - 1/2 Tea spoon
• Fennel Seeds - 1/2 Tea spoon
• Pepper - 1/2 Tea spoon
• Red Chilli - 2 to 3
• Coriander Seeds - 1 Table spoon
• Sesame Seeds - 1 Table spoon
• Grated Coconut - 2 Table spoon
• Roasted Gram - 1 Table spoon

INSTRUCTIONS

• Dry roast all the ingrdients given under (masala to grind), grind with 1/4 cup of water to a paste
• Add oil to the heated pan. Once the oil is hot enough, follow the below steps one by one
• Add cinnamon, cloves & cardamom, saute for a minute
• Then add onion, curry leaves, saute until it turns golden brown. Now add ginger garlic paste, cook until the raw smell goes
• Add chicken and cook for few minutes until it turns white
• Add the turmeric and salt along with the ground masala( Refer notes). Pour little water to prevent burning at the bottom
• Cook until the chicken is completely cooked
• Switch off the flame and garnish with coriander leaves & squeeze of lemon

NOTES

• Prefer chicken with bone than boneless chicken
• Either chop the small onion or Roughly mash in pestle mortar
• Cook few more minutes for dry curry