If you’re in the mood for something comforting, bold, and full of Kerala-style warmth, this Chicken Perattu is exactly what you need. It brings together tender chicken, fragrant spices, and that irresistible roasted finish that makes the whole dish feel festive, yet perfect for a simple family lunch. It is the kind of recipe you pull out during Christmas, long weekends, or those days when everyone at home wants “something special” but you still want to keep things doable. And because the dish cooks slowly and absorbs every spice beautifully, it delivers deep flavour without demanding complicated steps.
Chicken Perattu has a long history in Kerala kitchens, and it shows in every bite. The simple mix of onions, shallots, chilies, tomatoes, and classic Kerala spices builds a rich base, while the slow roasting at the end adds that signature charred look and smoky taste. This is also why many families prefer using chicken with bones since it stays juicy and soaks up the masala better. You’ll notice how the shallots bring a gentle sweetness and how the curry leaves add that unmistakable Kerala aroma. The result is a dish that tastes like something you’d enjoy at a special gathering, yet fits perfectly into a busy weeknight dinner too.
And because this is such a flexible recipe, you can serve Chicken Perattu with almost anything—pathiri for a weekend spread, idiyappam on a calm morning, chapatis for a simple dinner, or steamed rice when you want something comforting. So let’s walk through how to make this beautifully spiced, slow-roasted Kerala chicken dish at home.
Ingredients
- Chicken with bones – 1 kg
- Onion, sliced – 1 large
- Shallots, sliced – 1.5 cups
- Green chillies, slit – 2
- Tomatoes, chopped – 2 medium
- Ginger-garlic paste – 2 tbsp
- Kashmiri chilli powder – 2 tbsp
- Hot chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 2 tbsp
- Fennel powder – 1 tsp
- Peppercorns, crushed – 1/2 tsp
- Salt – 1 tbsp (adjust to taste)
- Oil – 3 tbsp
- Curry leaves – 2 sprigs
How to Prepare Chicken Perattu
1. Prep the chicken and vegetables
Wash and clean the chicken well so it stays juicy while cooking. Slice the onions, shallots, and tomatoes, and keep the spice powders ready because this helps the cooking flow smoothly. Set everything aside so you can move quickly once the onions start browning.
2. Sauté the onions and shallots
Heat oil in a kadai and add ginger-garlic paste. Fry until the raw smell goes, then add sliced onions with a little salt. When they start softening, add shallots and cook until everything turns light brown. This base adds sweetness and depth to the final flavour.
3. Add spices and chicken
Sprinkle turmeric first and mix well. Add all remaining spice powders except crushed peppercorns. Keep the flame low because the masala can burn easily. Stir in the chopped tomatoes and a splash of water so the spices cook evenly. Add the chicken and mix well to coat every piece. Adjust salt here.
4. Cook gently on low heat
Cover the kadai and cook for 5–7 minutes. The chicken releases enough water, so you don’t need to add extra. The slow cooking helps the meat take in the flavour of the masala.
5. Continue cooking until tender
After about 10 minutes, check the salt and moisture. Cover and cook again, allowing the chicken to become soft and the water to evaporate gradually. This usually takes 15–18 minutes. Stir occasionally so nothing sticks to the bottom.
6. Add final touches
Once the chicken is cooked, add coconut oil and crushed peppercorns for that authentic Kerala aroma. Add more curry leaves because they brighten the flavour beautifully. Mix everything gently.
7. Roast the chicken for that signature finish
Increase the flame to high and roast the masala, stirring often so it doesn’t burn. This step gives the dish its charred edges and rich colour. You can add a bit more oil if you prefer a deeper roasted flavour, but skipping it also works if you want a light version.
8. Serve warm and enjoy
When the oil begins to separate, switch off the flame. Serve the chicken hot with pathiris, chapatis, idiyappam, or steamed rice. The roasted masala and tender chicken create a combination that is comforting and truly Kerala-style.
Tips for Perfect Chicken Perattu
- Use a kadai or an iron/anodised pan because non-stick pans don’t give that roasted finish.
- Chicken with bones works better than boneless for this recipe because it stays moist and flavourful.
- If you don’t have shallots, replace them with an extra large onion and add a pinch of sugar to balance the taste.
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Check out this Spicy chicken Fry recipe also.
