Kerala Chicken Roast- Malabar Chicken Peralan or Kozhi Peralan as is known regionally is a famous dry Chicken Roast from the South Indian state of Kerala.
It’s become our in house favourite way of making Indian chicken roast.If you are looking to roast a whole chicken the Indian way, then check out my Indian Style Whole Roast Chicken.
This Kerala Chicken Roast is a dry chicken recipe, if you are looking to make a kerala style chicken curry, check out my Nadan Chicken Curry Recipe.
What is Kerala Chicken Roast or Kozhi Peralan
This is a spicy dry chicken roast recipe.It’s a classic kerala recipe.
It’s especially very popular in the Malayali Christian Community but like all traditional recipe everyone has their own versions of it.
This recipe is adapted from the famous book Flavours of the Spice Coast by Mrs K. M Mathew.This book was published almost two decades ago and has since been handed to every new bride in the Malabar community.
The first time I made it ,we were pleasantly surprised with how rounded the flavours were- everything is in a fine balance- the heat from the chillies, the warmth from the spices, the sourness from vinegar.
Everything has a role to play and all the spices just sing through in cohesion.
How to make Kerala Chicken Roast
Step 1:Prepare the Spice mix
Dry roast the spices on low heat for 10-12 minutes till you can smell a pleasant aroma- Coriander Seeds,Chillies, Turmeric, Cumin, peppercorns, Cinnamon Stick, Cloves, Cardamom & Fennel Seeds.
Wait for them to cook down and then powder them in a food processor.
Step 2: Make the Base
Heat oil in the pan.Use coconut oil for better flavour.When the oil is sufficiently hot add the mustard seeds.Once they start to splutter add ginger ,garlic & curry leaves.Add and sauté the finely sliced shallots till they are brown.
Use red onions if you cant find shallots or don’t have the patience to peel them like i don’t at times!
Now either move them to the side or remove them from the pan.
Step 3: Roast the Chicken
Add the chicken and let it brown without moving too often.Roast it for 10-15 minutes to get a good caramalised on all sides.If it’s getting too dry add a tbsp of water.
Add and mix back the onions.Spoon in the vinegar along with 1/2 cup of water.Add salt to taste.Cover and cook for another 20 minutes.
Garnish with sliced fried coconut or curry leaves
Tips & Tricks to make Perfect Kerala Chicken Roast
Brown the Chicken -The first trick I have used it not actually a trick at all but common sense.I remove or sideline the onions before adding the chicken so that it can char nicely without over cooking and burning the onions.This way the chicken gets a beautiful brown colour on it.This step is especially necessary if you are using chicken with skin so that the skin can be rendered.
Chicken Drumsticks– I have used chicken drumsticks but you can use normal curry cut chicken for this too.If you are serving this as a starter I would use chicken breast instead which would half the cooking time.
I daresay this can be made with whole chicken too but that it’s a bridge I haven’t crossed yet.
Spices– Most spices are easily available in indian grocery stores.Dry roast them on low heat before using them.This will release the flavours in the Kerala chicken roast better.
Here are some more Regional Kerala Recipes for you
Here are some more Indian Chicken Recipes for you
- 1/2 Kg Chicken Drumsticks
- 2 tbsp Vinegar
- 10-15 Curry leaves
- 3 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 Cup shallots- Sliced Thin
- 1 inch Ginger- minced
- 5-6 Garlic Cloves-minced
- Salt to Taste
- Garnish -Coriander Leaves
- Dry roast the spices under Masala- Coriander Seeds,Chillies,Turmeric,Cumin,peppercorns,Cinnamon Stick,Cloves,Cardamom & Saunf.
- Once they cool down, Powder them in a food processor.
- In a Pan, Add the oil.
- When the oil is sufficiently hot add the mustard seeds.Once they start to splutter add ginger ,garlic & curry leaves.
- Add and sauté the finely sliced shallots till they are brown.Now either move them to the side or remove them from the pan.
- Add the chicken and let it brown without moving too often.Roast it for 10-15 minutes to get a good caramalised on all sides.If it’s getting too dry add a tbsp of water.
- Add and mix back the onions. Add the powdered spices. Spoon in the vinegar along with 1/2 cup of water. Add salt to taste.
- Cover and cook for 20 minutes on medium flame.
- Garnish with coriander leaves and serve with Dal and Rice or Chapattis.