Step-by-Step Instructions

1. 1.Prepare Fried Onion Garnish

   Heat 1/4-1/2 cup coconut oil in a pan. Add 2 sliced big onions and fry until light golden brown. Then add 4 crushed dry red chillies (chilli flakes) and 3 sprigs of curry leaves. Sauté for a minute until fragrant. Remove from heat and set aside. This will be used as a garnish later.

2. 2.Prepare Masala Powder

   In a grinder, combine 2 tsp fennel seeds, 2 cinnamon sticks, 1 star anise, 5 cloves, 8 cardamom pods, 2 bay leaves (broken), and 1 tsp pepper seeds. Grind into a coarse powder. Set aside.

3. 3.Prepare Ginger-Garlic-Herb Paste

   In a separate grinder, add 8 garlic cloves and 1 piece of ginger (approx. 2-inch). Crush them lightly. Then add 2 handfuls of coriander leaves and 1/2 handful of mint leaves. Grind again to form a coarse paste. Set aside.

4. 4.Marinate the Chicken

   In a large bowl, take 1.5 kg chicken pieces. Squeeze the juice of 1/2 lemon over the chicken. Add the prepared ginger-garlic-herb paste. Then add 1/2 tsp turmeric powder, 2-3 tbsp Kashmiri chilli powder, 1.5 tbsp coriander powder, and salt to taste. Mix everything thoroughly with your hands, ensuring the chicken is well coated. Marinate for at least 30 minutes.

5. 5.Sauté Aromatics

   In the same pan (or a fresh one if you prefer) with the remaining oil from frying onions, add 1 small piece of chopped ginger and 20 sliced garlic cloves. Sauté lightly until fragrant. Then add 20 cut shallots and 3 cut big onions. Add a pinch of salt and sauté until the onions turn light golden and translucent.

6. 6.Cook the Chicken

   Add the marinated chicken to the sautéed onions. Do not stir immediately. Place 2 cut tomatoes on top of the chicken. Cover the pan with a lid and cook for 10 minutes on medium heat. After 10 minutes, open the lid and gently stir the chicken. Add 1-2 torn biryani leaves (pandan leaves) for aroma. Cover again and cook for another 10 minutes. After a total of 30 minutes of covered cooking, open the lid and stir.

7. 7.Add Masala Powder and Finish

   Add the previously prepared masala powder to the chicken. Stir well to combine. Squeeze the juice of the remaining 1/2 lemon into the chicken and mix. Continue to cook uncovered, stirring occasionally, until the chicken is tender and the gravy thickens to a semi-dry consistency. Finally, add the fried onion garnish (from Step 1) on top and mix well. Cook for another minute or two until everything is well combined and fragrant. Turn off the flame.

8. 8.Serve

   Transfer the hot Chicken Perattu to a serving bowl. Serve immediately with fried rice, biryani, naan, roti, or bread.