चिकन पेराट्टू | Chicken Perattu | Sanjeev Kapoor Khazana

Flavourful marinated chicken sautéed in simple masalas and served hot with Malabar parotta is absolutely lip-smacking meal. This delicacy from Kerala is sure to win your heart in no time.

CHICKEN PERATTU

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
2 tbsps ginger-garlic paste
2 tsps red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp crushed black peppercorns
½ lemon
Salt to taste
¼ cup sliced fresh coconut with the skin
3 tbsps coconut oil
1 tbsp finely chopped ginger
10-12 garlic cloves, vertically sliced
1 cup sliced madras onion
1 medium onion, sliced
1 tsp garam masala powder
2-3 green chillies, slit
2 sprigs of curry leaves
Malabar parotta to serve

Method

1. Take chicken in a large parat. Add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, squeeze the juice of lemon, add salt and fresh coconut and mix. Rub the spices well on the chicken pieces. Set aside to marinate for 1 hour.
2. Heat coconut oil in a kadai. Add ginger and garlic and sauté for a few seconds.
3. Stir in the madras onions and cook for 2-3 minutes. Add onion and salt and mix well. Sauté till translucent.
4. Add the marinated chicken and sauté on high heat for 2-3 minutes.
5. Add garam masala powder and mix well. Reduce the heat to medium, add 1 cup water, mix and cook till done.
6. Add the green chillies and curry leaves and mix well. Cook for 1-2 minutes.
7. Transfer the chicken perattu in a serving bowl. Serve hot with Malabar parotta.

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