Chicken Perattu is a wonderful Christmas delicacy from God’s Own Country. This dry curry dish involves slow cooking of chicken pieces in a spicy masala mixture. The spicy aromas get completely absorbed in the meat making the dish one of the top rated dishes in Kerala Cuisine. Slow cooking of bite sized chicken pieces in a fiery mixture of chilly powder, pepper powder, aromatic masalas, that is how I will illustrate this Chicken Perattu. Though hot and spicy, and you can see your eyes are watering, yet you will not stop savoring the ‘perattu’. You will ask for more until you have observed that your tummy will hold no more. That is the beauty of this wholesome chicken dish. This is a traditional dish and I am lucky I got the authentic dish from my grand mother. The only difference is we prepare on gas stove but the original dish was prepared on ‘aduppu’. And one more specialty, locally available country chicken was used for preparing the dish. If country chickens are available in your area, then it is more preferable.

Chicken Perattu takes some time to cook and though the steps are elaborate, do keep courage. Its worth the effort. And one more tip from me, prefer using coconut oil that blends well with the masala mixture. You can feel the aromas floating through the room. It fills the room and there is a hurried lunch because your family would have lost all patience. This is a festive dish and is quite popular for marriage functions and other special occasions. The spicy flavored Chicken Perattu goes well with rice, Indian breads – chappati, roti, Malayale’s favorite ‘porotta’ and even pathiri. Try the dish and do send me feedback that will definitely motivate me to post more authentic recipes. You can explore a well detailed Chicken Perattu recipe here.

Chicken Perattu

Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Kerala
Servings 6 People


  • 1 kg Chicken
  • 4 nos. Onion medium size
  • 6 nos. Tomato
  • 1 & 1/2 + 1 tbsp Garlic  Crushed
  • 1+1 tbsp Ginger Crushed
  • Curry leaves One handful
  • 1+2 tbsp Pepper powder
  • 2 tbsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 2 tsp Garam masala powder
  • 1 tbsp Red chilly powder
  • 1 tsp Fennel seed powder
  • Salt as reqd
  • 3 tbsp Oil
  • 3/4 cup Hot water
  • Coriander leaves Few, chopped


  • Heat oil in a pan and add crushed ginger(1 tbsp), garlic and curry leaves. Saute for 1 minute.
  • Add turmeric powder and saute for few seconds.
  • Then add cleaned and washed chicken into it. Saute for 10 minutes and remove from the flame.
  • Next, heat oil in a wide pan or uruli and add crushed ginger(1 tbsp), curry leaves and garlic (1 1/2 tbsp).
  • Add onion and saute till it becomes soft.
  • Saute for one minute to get rid off the raw smell of the masalas.
  • Then add sautéed chicken and mix well. Cook for 20 to 25 minutes.
  • Finally add chopped tomato and cook for another 2-3 minutes.
  • Check the taste, adjust the salt, add chopped coriander leaves and remove from the flame.
  • Chicken Perattu is ready.
Tried this recipe?Let us know how it was!

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