Chicken Peratal

Chicken Peratal for dinner tonight; a spicy south Indian (Tamil Nadu) dry style preparation. Chicken…
Chicken Peratal for dinner tonight; a spicy south Indian (Tamil Nadu) dry style preparation. Chicken marinated with turmeric & chilli powders, stir fried with the golden trio of garlic-ginger-onion, and spiced up with cardamom, star anise, cinnamon, curry leaves, and fennel seeds. Just can't resist a second bowl of rice with this one!


1 large whole chicken, cut into smaller pieces
1 1/2 tsp ground turmeric
1 tbsp hot chili powder
1tsp salt
1 cup water
2 inch stick of cinnamon
4 whole cardamoms, crushed
3 cloves
1 star anise
1 large sprig of curry leaves
3 Tbsp Ginger-garlic paste
3 large red onions, thinly sliced
2 tsp hot chilli powder
1 tsp fennel seeds, crushed
Handful of freshly chopped coriander leaves, to garnish

In a mixing bowl, marinate the chicken with ground turmeric, chilli powder and salt for about 10-15 minutes. Subsequently, add the marinated chicken to a pot, add 1 cup water, cover and simmer on a low flame for 5-10mins before turning off the heat and removing the chicken to set aside. Reserve any juices and brown bits from the pan.

In a wok, heat up some oil and add the cinnamon, cardamom, cloves, star anise and curry leaves. Let the oil warm the spices through and become aromatic. Add ginger garlic paste and sliced onions, continue to fry till the onions are nice and golden. Add the chicken pieces to the wok and fry continuously till the chicken is well coated with the spices.

To the wok, add chilli powder and crushed fennel seeds. Continue frying until ingredients are well mixed before adding the reserved juices and chicken scraps from the pan. Cook until the gravy has thickened and the chicken pieces are cooked through. Garnish with freshly chopped coriander leaves and serve immediately.

A Note From feedfeed

Braising these thighs layers flavor and keeps them nice and moist. The addition of saffron potatoes will leave everyone swooning.
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