A Peppery Chilli sauce-coated, Semi-dry Chicken preparation, similar to Chicken sambal, made very easily. This thick curry sauce hits the right spot!
Chilli Pepper Chicken Perelen (Semi-dry)
® This is a RAS signature Recipe©
♦Prep time:15 min ♦Cook time:20 min ♦Yield: 4 servings.
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Chilli Pepper Chicken Perelen (Semi-dry)
Description
This Chilli Pepper Chicken Perelen is a total flavor bomb—a semi-dry, spice-coated delight where every piece of golden-fried chicken is draped in a thick, concentrated masala. It’s all about that perfect balance of heat and aromatics: the sharp punch of black pepper meets the warm, sweet scent of fennel, while a base of caramelized onions and juicy tomatoes melts into a savory, glossy glaze. The chicken is shallow-fried first to lock in its juices and create those irresistible crispy edges, then finished with a handful of fresh, crackling curry leaves and bright coriander. It’s the kind of dish that is intensely savory, slightly smoky, and absolutely demands to be scooped up with a warm piece of buttery paratha or a bowl of fluffy ghee rice.
Ingredients:
To Marinate the Chicken:
Instructions
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Cut the cleaned chicken into smaller pieces and drain them well.
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Add to a bowl, and add all the ingredients to marinate the chicken, and rub well into the pieces. Marinate for at least 30 minutes. Meanwhile, you can prep the remaining ingredients.
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Add the garlic, ginger and green chilli to a mortar, and crush them together to make a coarse paste.
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Heat oil in a wide and deep non-stick pan and add the chicken pieces. As soon as all the pieces are added, shake the pan so that the pieces do not stick to the pan.
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Partially fry the marinated chicken in batches, till a golden crust develops on both sides. No need to cook it completely, as it will continue to cook in the masala. You just want to develop a crust and lock in the marinade here. Don't forget to shake the pan once again after flipping the pieces for the second side.
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Remove the partially fried chicken pieces to a plate.
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To the remaining oil in the pan ( remove some, if you find there's too much oil), add the chopped onions and saute on low-medium heat for about 3-4 minutes, till the onions are nice and soft but not dark in colour.
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Add in the crushed garlic-ginger-green chilli now.
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Continue to saute for under 2 minutes, till the rawness of the ginger and garlic is gone, and it smells fabulous.
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Add the chopped tomatoes, and now turn up the heat. Stir and toss on high heat till the tomatoes begin to soften and are mashed and blended into the sauteed ingredients.
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Now, add the spice powders (chilli powder, fennel powder and Black pepper powder) and stir through till the spices are no longer raw. Don't allow the spice to catch on the pan.
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Return the fried chicken and any residual liquids remaining. Toss well till the pieces are coated well with the cooked masala.
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Add in the corn flour-water slurry also and stir. This helps to thicken the gravy.
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Add in the fresh coriander and curry leaves now. Add enough additional water for your requirements: 1/4 -1/2 cup is recommended. This is a semi-dry preparation. Taste, and add a little more salt if needed.
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Cover with a tight lid and cook on low for 10-15 minutes, depending on the type of bird being used. Country fowl will need more time and liquid added.
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Serve your Chilli Pepper Chicken Perelen (Semi-dry) hot, with flatbreads or rice.
Note
- My favourite Garam Masala Recipe.
- Video for this recipe is currently only available in Malayalam.
- Key Ingredients: Chicken, Onion, Garlic, Ginger, Tomato, Green Chilli, Coriander, Curry leaves, Oil, Spices, Salt.
