Chilli Chicken Masala Peratal

17 April 2018 By

A popular recipe that was published a few years back in the West Australian Magazine. Many of our customers have this recipe in their collection and make it a family staple.


  • 3 tbsp oil (coconut is best)
  • Red onion, finely diced
  • Pinch of salt
  • 1 tsp unsalted butter or ghee
  • 2 tbsp finely shredded ginger
  • 1 tbsp minced garlic
  • Sprig or two of curry leaves, torn
  • 2 heaped tbsp toasted coconut, ground
  • 2 tbsp crushed green chillies
  • 1 large or 2 small tomatoes, diced
  • ¼ cup water for sprinkling
  • 600 g chicken breast or thigh, diced
  • Salt, to taste
  • Juice of 1 lemon
  • Coriander leaves, toasted coconut and sliced
  • Green chillies for garnish

Masala powder mix

  • ½ tsp each caraway, fennel and cumin seeds, lightly toasted then crush using mortar and pestle or spice grinder
  • ¾ tsp Latasha’s Quick Garam Masala*
  • 2 tsp medium hot chilli powder or sweet paprika
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • Combine all ingredients then set aside.

*Latasha’s Quick Garam Masala or use our ready made packaged masala

  • 5 cm cinnamon stick, broken into pieces
  • 2 whole star anise
  • 3 dried chillies
  • 2 sprigs curry leaves
  • 8 green cardamom pods
  • 2 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 1 tsp cloves, whole
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds


  1. Dry roast ingredients separately and grind in a mortar and pestle or spice grinder.
  2. Heat oil in a wok or frying pan. Add onion, salt and butter/ghee and cook on moderate heat until caramelised (about 10 minutes).
  3. Add ginger and brown for a minute or two before adding garlic, curry leaves, roasted ground coconut, crushed green chillies and tomatoes. Fry until dry and fragrant (about three minutes), sprinkling in some water if the mixture sticks to the pan.
  4. Add powder mix and cook for 8-10 minutes on low heat until fragrant and the oil starts to split in the mixture.
  5. Add chicken and some salt. Cook on high heat for a couple of minutes to coat.
  6. When the chicken is opaque, add lemon juice, then lower the heat to moderate and cook for another 15-20 minutes until the chicken is cooked through.
  7. Garnish with chopped coriander leaves, coconut and chillies. Serve with rice and veggies or bread. Leftovers work well in a wrap drizzled with yoghurt.

TIP: Make this dish by using ⅓ jar Latasha’s Kitchen Madras Curry Paste and 1 teaspoon Latasha’s Kitchen Garam Masala. Heat oil, add 2 finely chopped onions and cook until caramelised, about 10 minutes. Next add curry paste and 50 ml water and cook on low heat for 10 minutes. Then add 600 g diced chicken and 2 diced tomatoes, a sprinkle of salt, and mix well on medium to high heat for 5 minutes. Simmer on gentle heat until chicken is cooked. Sprinkle over some lemon juice, garam masala and chopped coriander leaves. Serve with rice and raita.