Chicken Mezhukkupuratti Recipe – Kerala Style Simple Chicken Fry Without Tomato
This chicken mezhukkupuratti is one of those dishes that takes you straight to a Kerala kitchen. It’s spicy, rustic, and smells like home. I remember the first time I tried it just like any veg mezhukkupuratti is made and it was finished in a jiff. Made it without tomato—just crushed garlic, onions, coconut bits and a touch of coconut oil. That day, plain rice and rasam became a feast.
If you’re tired of gravies and looking for a chicken fry that’s simple but bold, this recipe is for you. With just a few ingredients and no complicated steps, this one hits all the right notes.
Health Benefits
This dish uses small onions and garlic, both known for boosting immunity and aiding digestion. Coconut oil is a better cooking fat compared to regular refined oils and adds a unique coastal aroma. With minimal ingredients and no heavy masala, it’s a light yet flavourful non veg option.
Let’s Talk About Ingredients
Chicken
Use skinless, bone in chicken for better flavour. Boneless works too but may cook faster. 500 g is a good amount for 3 people.
Garlic and Ginger
Crush fresh ginger and garlic coarsely—no paste. This gives that rustic bite.
Small Onions
Also called shallots, they bring sweetness and depth. Can replace with regular onions, but flavour won’t be the same. Use half the qty of the chicken used.
Curry Leaves
Don’t skip these! They add a bold aroma. Use fresh for best results.
Coconut Slices
These give texture and that authentic Kerala bite. Thin slices are enough. Add it at the beginning itself and it shares the flavour with chicken.
Crushed Red Chillies
Spicy and smoky! You can adjust based on your taste.
Coconut Oil
Gives this dish its true identity. Don’t replace with other oils.
Detailed Recipe
Video Recipe
Instructions with Photo Guide
• First, prepare the base flavours
Take 10 to 12 garlic cloves and a 2-inch piece of fresh ginger.
Crush both together using a mortar and pestle or a small mixer jar. Don’t make it a paste—just a coarse crush is perfect for that bite and flavour. Keep this mixture aside.
• Start marinating the chicken
In a large mixing bowl, add 500 grams of cleaned chicken. You can use either bone-in or boneless, but bone-in gives better flavour.
• Add all the flavouring ingredients
To the chicken, add the crushed ginger-garlic mix.
Then add 250 grams of small onions that are thinly sliced.
Add 2 sprigs of fresh curry leaves,
a generous handful of thinly sliced coconut pieces (these give the Kerala touch),
1.25 teaspoons of salt,
and 3 tablespoons of crushed red chilli flakes.
Add 1/2 tsp turmeric powder
Finally, drizzle in 1 tablespoon of coconut oil.
• Mix it all up nicely
Using your hands, mix everything thoroughly. Massage the masala into the chicken for at least 2 to 3 minutes.
This helps the flavours to really soak in and coat every piece well.
• Let the chicken rest
Cover the bowl and let the chicken rest for 30 minutes. This resting time allows the chicken to absorb all the flavours beautifully. Keep it at room temperature.
• Time to cook
Heat a heavy-bottomed pan, preferably an iron kadai for best flavour and roasting. Once hot, add the marinated chicken mixture straight into the pan.
• Spread and slow cook
Spread the chicken evenly in the pan. Don’t add any water now—the chicken will release its own moisture. Let it cook on medium heat.
• Stir occasionally
After a few minutes, stir gently to ensure even cooking. You’ll see the chicken changing colour and the onions becoming soft and golden.
• Add water only if needed
If the chicken starts drying up too soon, sprinkle a little water—not too much.
Close the lid and let it cook in its own steam.
• Keep checking in between
Open the lid every few minutes to stir and check moisture.
If it looks dry, sprinkle a little more water
and close the lid again.
Repeat this until the chicken is cooked through, soft, and tender.
• Final roast for flavour
Once the chicken is cooked and there’s no raw smell.
open the lid and cook uncovered on high heat for 2 more minutes. This helps in reducing excess moisture and slightly roasting the chicken.
• Done! Serve hot
Switch off the flame and serve the hot chicken mezhukkupuratti with rice, rasam, chapati, or just eat it plain—it’s that good!
Expert Tips
• Always use freshly crushed ginger and garlic—don’t use store-bought paste
• Don’t add too much water while cooking
• Iron kadai gives best roasted finish
• Use small onions/shallots for that authentic taste
• Coconut oil is a must for flavour
FAQs
Can I make this without coconut pieces?
Yes, but it adds crunch and authentic Kerala flavour. You can skip if unavailable.
Is it very spicy?
It’s moderately spicy. Reduce chilli flakes to 2 tbsp if needed.
Can I use boneless chicken?
Yes, but reduce cooking time a bit as boneless cooks faster.
Recipe Card
Chicken Mezhukkupuratti
Ingredients
- 500 g chicken
- 10-12 garlic cloves
- 2 inch ginger
- 250 g sliced small onions
- 2 sprigs curry leaves
- Handful coconut slices
- 3 tbsp crushed chilli flakes
- 1.25 tsp salt
- 1 tbsp coconut oil
Instructions
- Coarsely crush garlic and ginger.
- In a bowl, add chicken, crushed ginger-garlic, sliced small onions, curry leaves, coconut pieces, crushed red chilli, salt, and coconut oil.
- Mix everything well and massage the chicken for a few minutes.
- Let it rest for about 30 minutes.
- Heat an iron kadai and add the marinated chicken.
- Spread it out and cook on medium heat, stirring in between.
- As moisture reduces, sprinkle water only if needed.
- Cover and cook, checking in between and adding water if required.
- Cook until the chicken turns soft and fully done.
- Roast on high heat for a few minutes to dry it up.
- Serve hot with rice, porotta, or just as is.
