Chicken Peratal Recipe / Dry chicken Roast
This Chicken Peratal recipe is a super quick no onion, no tomato – dry chicken roast recipe, made under 15 mins.
Chicken peratal means, simply tossed chicken recipe. This is one of my go to recipe for quick lunch box packing or even for a party.
I served this dry chicken roast recipe for my guests last week and it was loved by every one.
You will be surprised to know that this recipe doesn’t use onions or tomatoes in it. Chicken is simply marinated in yoghurt and spices and left over night in the fridge and later fried.
Ingredients required to Make Chicken Peratal Recipe
To Marinate :
450 gms Chicken breasts
3/4 cup Yoghurt
2 tsp Red chilli powder
2 tsp Corriander Powder
1 tsp Turmeric Powder
1 tsp Cumin Powder
2 tsp Chicken Masala (Aachi brand)
Salt to taste
1.5 tsp Ginger Garlic powder
1 tsp Black Pepper Powder
1 tbsp Tomato Ketchup
A few Curry leaves (Thinly sliced)
To Fry :
5-6 tbsp Oil (Be generous)
1 sprig Curry Leaves
1 tsp Fennel Seeds
How to eat Chicken Peratal Recipe
This chicken recipe can be served as a starter or appetizer. It tastes great with rasam sadham or even plain white rice.
Prep work before you begin
Clean, wash chicken breasts, cut into bit size pieces.
Prepare Ginger Garlic Paste
Keep Spices Ready.
Notes
The cooking time may vary depending on the size of the chicken pieces. I have used chicken breasts which cooked full in 10-15 minutes.
If you are using chicken thighs, it may take longer so cook until chicken is done.
Chicken on bones also will be delicious in the recipe. I used chicken breast as I was going to serve for kids and adults.
Storage and shelf life
Can be prepared ahead and stored in a well sealed container in the refrigerator for 2 days.
How to Make Chicken Peratal Recipe
- Cut the chicken breasts into bite size pieces, add all the ingredients under “To Marinate” and mix it well.
- Marinate the chicken Pieces over night in the fridge or at least for 2 hours.
- To make Chicken Perattal, Heat a pan to medium flame, add oil to it, once hot, add fennel seeds, curry leaves and allow it to infuse its flavour in the oil.
- Add the marinated chicken pieces, to the oil, cook in medium flame by gently tossing and moving them around the pan.
- Cover and allow chicken to cook for 10 minutes, by occasionally moving the chicken around.
- Check if the chicken pieces are cooked, add fresh curry leaves, turn off the flame and remove the chicken pieces to a serving dish, discard excess oil on the pan.
- Serve hot with rice.
Check Out popular Chicken Recipes on the blog,
Thalapakkatti Chicken Biriyani
Creamy Chicken Curry (For Kids)
Chicken Peratal Recipe
Ingredients
To Marinate :
- 450 gms Chicken breasts
- 3/4 cup Yoghurt
- 2 tsp Red chilli powder
- 2 tsp Corriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Chicken Masala (Aachi brand or any Garam Masala)
- 1 tbsp Lemon Juice
- Salt (to taste)
- 1.5 tsp Ginger Garlic powder
- 1 tsp Black Pepper Powder
- 1.5 tbsp Tomato Ketchup
- A few Curry leaves (Thinly sliced)
To Fry :
- 5-6 tbsp Oil (Be generous)
- 1 sprig Curry Leaves
- 1 tsp Fennel Seeds
Instructions
- Cut the chicken breasts into bite size pieces, add all the ingredients under “To Marinate” and mix it well.
- Marinate the chicken Pieces over night in the fridge or at least for 2 hours.
- To make Chicken Perattal, Heat a pan to medium flame, add oil to it, once hot, add fennel seeds, curry leaves and allow it to infuse its flavour in the oil.
- Add the marinated chicken pieces, to the oil, cook in medium flame by gently tossing and moving them around the pan.
- Cover and allow chicken to cook for 10 minutes, by occasionally moving the chicken around.
- Check if the chicken pieces are cooked, add fresh curry leaves, turn off the flame and remove the chicken pieces to a serving dish, discard excess oil on the pan.
- Serve hot with rice.
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