തനി നാടന്‍ കോഴി പെരട്ട് - Kattachalkuzhi Style - No Onion, No Garlic, No Ginger Chicken Perattu

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Thani Nadan Chicken Perattu || Naadan Kozhi Pirattu, Kattachalkuzhi Chicken Perattu || A Trivandrum Speciality || Kerala Style Chicken Perattu

(Naadan Kozhi Perattu, Local Chicken Roasted in Traditional Authentic Kerala Style, prepared in Hotel Krishna, Balaramapuram, Trivandrum, Kerala, which is approximately 15 km from the city. The dish is prepared by using home fed chicken with homemade spices, without using onion, garlic, ginger and water. I hereby try to recreate the dish for our viewers, to follow at your home kitchen. Though they serve it with Kerala Puttu and Porotta, this goes well also with Rice or Chappathi of your choice. This Naadan Kozhi Perattu (Chicken Roasted in South Indian Style), would definitely be a mouth-watering dish for the chicken lovers out here !!!!)

Ingredients

Fresh Chicken - 1 ½ kg
Coconut Oil - 5-6 tbsp
Pandan Leaves (Rambha Ila) - ¾ -1 leaf
Mint Leaves - 10-12 nos
Turmeric Powder - 1 tbsp
Coriander Powder - 2 tbsp
Chilly Powder - 4-5 tbsp
Garam Masala - 1 ¼ tbsp.
Mustard Seeds - 2 tsp
Salt - to taste
Curry leaves - 4-5 nos

Method of preparation

Into a bowl, goes the chicken pieces, 1 ½ tbsp. chilly powder, 1 tsp turmeric powder, 1 tbsp garam masala, 2 tbsp coriander powder and 2 tsp salt. Marinate the chicken very well with the hand until the masala is well marinated in the chicken. Now let it rest for half an hour.

Into a cast iron tawa goes, 2-3 tbsp oil and mustard seeds to splutter. Now add the pandan leaves, curry leaves and the mint leaves and saute well. Add 3 tbsp chilly powder and saute again. Now add the marinated chicken and mix well. Now cook the chicken by keeping it closed for 10 min. Open and mix well again and cook the chicken by keeping closed for another 10 min or until the chicken is well cooked.

Into a pan goes 2 tbsp coconut oil and once the oil is hot, add ½ tsp garam masal and 1 tbsp chilly powder and roast well by switching off the flame. Pour the hot masala over the chicken and saute again. Add few pcs of curry leaves also at this time. Saute again until the excess gravy is reduced.
Now our very yummy lip-smacking Naadan Chicken Perattu is ready !!!!!!

Tips to follow :

Make sure you use the chicken along with the skin, preferably home fed chicken
Use fresh spices, home-made, and ground to coarse powder
Use all the 3 herbs used to get the desired flavor
Use coconut oil for the desired naadan flavour



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