Chicken Peralan ~ Kerala Style Chicken Masala Roast
This Kerala style chicken masala roast with a heady aroma of cardamoms makes for a delicious accompaniment to rice, chapathis or appams
Servings 4
Ingredients
- 1 kg chicken cut into medium sized pieces
- 1/2 teaspoon mustard seeds
- 1 medium sized onion finely chopped
- oil for frying
- salt to taste
For the masala
- 2 teaspoons red chilli powder adjust to taste
- 1/2 teaspoon pepper powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon aniseeds
- 1 " stick of cinnamon or cassia bark
- 2-3 cardamom pods
- 1 " ginger finely chopped
- 3-4 fat cloves of garlic finely chopped
- 6-7 big pearl onions
- 2 sprigs curry leaves
Instructions
- Cut the chicken into medium sized pieces, wash and drain.
- Except the ginger, garlic, pearl onions & curry leaves grind all the ingredients mentioned under 'For the masala' using 3-4 tablespoons of water. Keep the masala paste aside and rinse the mixer jar with 1/2 a cup of water and reserve it.
- Mix the ground masala, the pearl onions, curry leaves, garlic & ginger with the chicken and transfer to a pan/kadai. Add salt to taste, the reserved water from the mixer jar and cook till the chicken is tender. Remove from heat.
- Heat oil in a wide based kadai/pan/frying pan with tall edges and toss in the mustard seeds. When they stop spluttering add the sliced onions and fry them till golden brown
- Add only the chicken pieces and fry them for approx 2-3 minutes. Add the gravy too a little at a time. Mix well and take off the heat
- Serve hot with rice, chapathis or appams