chicken perloo recipe
The Best chicken perloo recipe
Chicken Perloo is one of those simple, comforting dishes that just feels like home. I first made it for my kids when they were little—they’d sit at the table, eyes wide, asking for seconds because it’s so easy to eat and so satisfying. It’s not fancy, but it’s hearty enough to fill a meal without being overwhelming, and the flavors are bright and fresh, making it a favorite for everyday cooking. My family loves it because it’s quick to prepare, yet still feels special, whether it’s a weeknight dinner or a weekend gathering. The kids especially enjoy the texture—crispy chicken pieces with a light, tangy sauce that makes every bite feel like a little treat.
I love this recipe because it’s so adaptable. You can make it for a casual family meal or dress it up for a small gathering, and it never fails to impress. The health benefits are nice too—it’s packed with lean protein from the chicken, and the vegetables add fiber without being too heavy. Plus, the spices are simple but flavorful, so you don’t need a lot of ingredients to make it taste good. My kids have grown up eating it regularly, and now they’re the ones who ask for it at parties. It’s that kind of dish that feels like a classic, something you can count on to bring people together.
Chicken Perloo (Indian Chicken Puffs)
Crispy, golden fried chicken pieces wrapped in a light, tangy tomato-garlic sauce, perfect for a delightful snack or appetizer. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) boneless chicken breast or thigh, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1 cup tomato sauce (or blended tomatoes)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp black pepper
- 1/2 cup water
- 1 tbsp oil
- Salt to taste
- 1/2 cup chopped cilantro (for garnish)
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Cut chicken into small, even pieces.
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2 In a bowl, mix flour, salt, turmeric, red chili powder, and garam masala. Add chicken pieces and coat well. Set aside.
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3 In a pan, heat oil and sauté garlic and ginger until fragrant. Add cumin seeds and cook for 30 seconds. Remove from heat.
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4 In another bowl, mix tomato sauce, coriander powder, black pepper, and water. Stir in the sautéed garlic-ginger mixture. Season with salt.
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5 Take a piece of kitchen twine or string, tie it around the base of a chicken piece, and wrap it around another piece to form a bundle. Repeat with remaining chicken.
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6 Place bundles on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown.
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7 Heat sauce in a pan, then brush the baked chicken bundles with sauce. Garnish with cilantro. Serve hot.
🔧Equipment
- Mixing bowls
- Kitchen twine or string
- Oven
- Baking sheet
- Knife and cutting board
- Frying pan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Perloo (Indian Chicken Puffs) Works
This chicken perloo recipe is always a lifesaver for family gatherings because it’s hearty, flavorful, and easy to make in big batches—perfect when you need something comforting without the fuss. It’s a crowd-pleaser that keeps everyone full for hours, and the spices make it feel special, whether you’re serving it at a casual dinner or a holiday spread. Plus, it’s forgiving—you can adjust the spice level or add extra veggies if you’re feeling creative, so there’s no stress when you’ve got guests coming.
❓ Frequently Asked Questions About Chicken Perloo (Indian Chicken Puffs)
What is the difference between Perloo and Chicken Perloo?
Perloo is a type of Indian bread made from wheat flour, water, and sometimes ghee or oil, baked in a special clay oven called a tandoor. Chicken Perloo, on the other hand, is a popular dish where chicken is marinated in yogurt, spices, and sometimes garlic, ginger, and green chilies, then baked or fried inside a hollowed-out Perloo bread. The bread acts as a natural oven, trapping steam and cooking the chicken evenly.
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How do I prepare the Perloo bread for Chicken Perloo?
To prepare the Perloo bread: 1. Mix wheat flour with water (about 1:2 ratio) to form a soft dough. 2. Divide the dough into small balls and roll them into thin, flat discs. 3. Use a knife or a sharp tool to hollow out the center of each disc (about 2-3 cm deep). 4. Lightly brush the hollowed sides with oil or ghee and place them in a hot oven (tandoor or preheated oven). 5. Cook until the edges turn golden brown (about 5-7 minutes per side). 6. Once cool, use a spoon to carefully remove the hollowed-out bread, leaving the walls intact.
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What are the best spices and ingredients to use in the Chicken Perloo marinade?
A classic Chicken Perloo marinade includes: – Yogurt or curd (1-2 cups) – acts as a tenderizer and helps in even cooking. – Garlic & ginger (freshly grated or minced) – adds flavor. – Green chilies (fresh or powdered) – for a spicy kick. – Turmeric powder (½ tsp) – for color and health benefits. – Red chili powder or garam masala (1 tsp) – for depth of flavor. – Cumin seeds (½ tsp) – for earthy aroma. – Salt (to taste) – adjust based on yogurt. – Optional: Lemon juice, coriander powder, or a pinch of black pepper.
For extra richness, you can add cashew paste or crushed peanuts while stuffing the chicken inside.
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Can I use store-bought Perloo bread instead of homemade?
Yes, you can use store-bought Perloo bread, but keep a few things in mind: – Ensure the bread is soft and hollowed (some brands sell pre-made hollowed Perloo). – If the bread is too hard, lightly steam it in a pot with water and a pinch of salt for 5-7 minutes before stuffing. – Avoid overstuffing, as the bread may not cook evenly if it’s too thick. – For best results, homemade Perloo is preferred since it cooks more evenly due to the natural steam retention.
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How do I prevent the chicken from falling out of the Perloo while cooking?
To keep the chicken securely inside the Perloo: 1. Use a spoon or ladle to gently push the chicken into the hollowed bread, ensuring it’s snug but not overfilled. 2. Stuff the bread properly – fill it to about 2/3 full to allow room for expansion. 3. Secure the opening – if the bread is too loose, lightly brush the edges with oil and fold the sides over the chicken (if possible). 4. Cook at the right temperature – ensure the tandoor or oven is very hot (around 400°F/200°C) to prevent the bread from collapsing. 5. Avoid overcrowding – cook one Perloo at a time to prevent steam buildup that could cause the bread to burst. 6. Check halfway – if the chicken starts to bulge, gently push it back inside before it spills out.
