Chicken peratal recipe: Malaysian dry chicken curry resepi


Chicken peratal is a delicious dish with origins in South India but is highly popular in Malaysia. The dish is known for its rich blend of spices. It is a perfect dish for family gatherings or parties.

It is one of the most popular Indian dishes in Malaysia, as a noteworthy South Indian population lives there. Many people add a twist to the dish to enhance and add more flavours. So, you may see different variations of chicken peratal.


Top view photo of chicken peratal in a light-green bowl on a table, a recipe by
Chicken Peratal Recipe by Homemakerjob


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Top view photo of chicken peratal in a light-green bowl on a table, a recipe by

Chicken peratal recipe: Malaysian dry chicken curry resepi

Chicken peratal is a South Indian dry curry recipe popular in Malaysia. This is a very delicious dish that is very easy to make. Follow my recipe step-by-step to make this dish at home.
Prep Time 10 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 people


  • 650 gm chicken

For marination

  • ½ tsp turmeric powder
  • ½ tsp salt
  • 3 tsp lemon juice

For frying

  • 5 tbsp oil
  • inch cinnamon
  • 5 cloves
  • 4 green cardamoms
  • 2 star anise
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 3 green chilies
  • 10 curry leaves
  • 1 cup onions, chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 3 tsp curry powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • ¼ tsp salt
  • ½ cup tomatoes, chopped
  • ½ cup water


  • Take the chicken into a mixing bowl. Add ½ tsp turmeric, ½ tsp salt, and 3 tsp lemon juice. Mix well with the chicken meat and let it marinate for 30 min.
  • Heat 5 tbsp oil in a kadai on medium-high heat. Add the marinated meat and fry well for 10 min. Remove the chicken and keep it aside.
  • In a kadai, add 2 tbsp oil and heat on medium heat. Add cinnamon, star anise, cloves, cardamom, cumin seed, and fennel seeds. Stir well and fry for 8-10 seconds.
  • Add 1 cup chopped onions and mix well. Fry for 5- 6 min and add 2 tbsp ginger- garlic paste, mix, and fry for 2 min. Add the curry leaves and fry for a minute.
  • Add red chili powder, curry powder, coriander powder, garam masala, and salt. Mix all the spices well and cook for 1-2 min.
  • Next, add ½ cup chopped tomatoes, mix well, and fry for 2 min.
  • Now add the fried chicken and mix well. Cook for 5 min on medium heat.
  • Add ½ cup of water and stir well. Cover with a lid and cook for 10 min on low heat until the water evaporates.
  • Turn off the heat once all the spices have thickened.
  • Serve hot chicken peratal with rice, naan, or roti.


  • Adjust the spice level as per your taste.
  • You can garnish it with coriander leaves while serving.
  • Use bone-in chicken pieces for better taste.
  • You can add herbs of your choice. Always use fresh ingredients for an authentic taste.
  • Do not burn the spices.
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