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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
Course Main Course
Cuisine Kerala
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 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


  • 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