Chicken Peralan: Recipe by Gireesh

Main Course, Chicken, Chef Gireesh Nair, Black Pepper, Cinnamon, Cumin, Cardamom, Clove bud, Continental

Apple Cider, Ginger and Pomegranate molasses dressing



  • Chicken skinless, Cut in small pieces 800gm
  • Onion sliced 250gm
  • Tomato chopped 100gm
  • Ginger garlic paste 50gm
  • Red chilli powder 15gm
  • Coriander powder 20gm
  • Turmeric Powder 5gm
  • Curry Leaves 15 pcs
  • Coriander Leaves 30gm
  • Cinnamon drops 6 drops
  • Black Pepper drops 6 drops
  • Clove bud drops 6 drops
  • Cardamom drops 6 drops
  • Cumin drops 6 drops
  • Oil 50ml


  • Pour oil in a thick bottom pan. Add curry leaves. When spluttering add onions and cook till golden brown on medium heat.
  • Add ginger garlic paste and fry for 2 minutes. Add the powdered masala mixed with 50 ml of water.
  • Add tomatoes and salt to taste. Simmer till the oil separates.
  • Clean wash and drain the chicken pieces. Add to the pot and sauté for 5 minutes.
  • Cover and simmer the chicken for 35 minutes or till done stirring occasionally.
  • Remove lid and add the one drop wellness drops. Increase heat and dry out any excess liquid in the pot.
  • Finish with the chopped coriander leaves and serve hot with rice or chapathi.