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Kozhi Peralan - Chicken Masala Roast

Course Main
Cuisine Kerala
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 3
Author Rafeeda

Ingredients

  • 500 gm chicken
  • FOR GRINDING:
  • 1 small pc cinnamon
  • 2 cardamom
  • 4 cloves
  • 6 black peppercorn
  • 1/4 tsp fennel seeds
  • 1 heaped tbsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 3 tbsp water
  • FOR MASALA:
  • 1 tbsp vinegar
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 cup hot water
  • 2 sprigs curry leaves
  • 3/4 cup shallots sliced
  • 1 tbsp coconut oil
  • Salt to taste

Instructions

  • Grind the ingredients in the "for grinding" to a smooth paste. Marinate the chicken in this paste along with vinegar and curry leaves for 30 minutes.
  • Add the chicken and marinade in a sauce pan along with the hot water.
  • Cook on medium-low flame till the chicken is done. Stir occasionally to avoid sticking to the pan.
  • In a frying pan, add the coconut oil. Fry the sliced shallots till browned.
  • Fry the curry leaves as well. Add this to the cooked chicken and simmer for 5 minutes. Switch off.
  • Serve warm with rice or chapathis.

Notes

I had made it really dry without much curry. If you need some wetness, then add upto one cup of water during the cooking.