Pallipalayam Chicken Fry, Spicy Pallipalayam Chicken Fry


Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures / images and video. சிக்கன் பள்ளிபாளையம் செய்வது எப்படி | பள்ளிபாளையம் கோழி

I first heard about Pallipalayam Chicken Fry from Chef. Jacob Sahayakumar Aruni who is no more. Chef Jacob did a lot of research on the food of Kongunadu / Coimbatore region and this is truly his find. Pallipalayam (பள்ளிபாளையம்) is located very closer to Erode. This is a very simple recipe. There are not much of masalas involved in this recipe. Nowadays people add a lot of masala and call it as Pallipalayam chicken. But in the traditional recipe, there are no masalas involved.

Most of the Kongu belt is arid in nature and food especially meat was scarce and reserved only for special occasions. Chicken Pallipalayam is a simple dish made with meat, copious amounts of shallots, red chillies and coconut that is added to the dish as small bits. There is an interesting history as to why coconut is added as bits. Since the region is very arid and not rich,the food was always a simple fare with whatever could grow. Meat was consumed rarely. Coconut bits are used in the dish to increase the volume of the dish along with the meat. Since coconut is meaty, it would give the same textural bite as meat.

Here is the video of how to make Pallipalayam Chicken Fry at home.

Click the link below to find the recipes on the site that uses the main ingredient as Chicken.
Chicken Recipes
Kongunadu Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Polypropylene Chopping Board
Knife for the kitchen
Non-Stick Frying Pan
Turmeric Powder
Virgin Coconut Oil

Here is the step by step procedure with images / pictures of how to make Pallipalayam Chicken Fry at home.
We need to use shallots (Indian small onions – chinna vengayam) for this recipe. No substitutes please. There is a slight spiciness that the shallot brings that is missing in the onions. If for some reason you cannot source shallots, then use onions. Also add in the garlic and make it into a fine paste. Add little water if necessary while grinding.


Heat Oil in a non stick pan. Coconut oil please. The flavor of the coconut oil is so good in this recipe. I have found that non stick pan works well for this kind of recipe. Chop a dozen dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
Note: If you do not want the chicken Pallipalayam to be very spicy, remove some of the seeds from the red chillies. I usually remove seeds from half of the red chillies.


Add in the bone in chicken (preferably thighs), curry leaves, turmeric and salt. Lots of curry leaves please. Add small pieces of coconut for the crunch at this stage. Bone-in chicken is preferred for making chicken Pallipalayam recipe as bone adds a lot of flavour to the dish.


Now comes the important part. Keep the flame on low and keep frying the chicken for 30-40 minutes. Yes its a long time. All of the shallot – garlic paste needs to be cooked and roasted and will finally adhere to the chicken. The chicken should be totally dry after 40 minutes. Do not rush, as the flavor develops only when the chicken is fried on a very low flame. Keep sauteing and turning once every 5 minutes. The chicken needs to completely become dry. If the onions are not roasted well and dry, the dish will be bitter. Dont add too much onions also.

Once the chicken has become fully roasted and the dish is dry, switch off the flame. Garnish with fresh curry leaves and the coriander leaves.


Erode Pallipalayam Chicken Fry is ready. It is one of the easiest and most tastiest dish to make. Enjoy!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pallipalayam Chicken Fry

Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures.

  • Total Time: 1 hour 5 mins
  • Yield: 3 1x



For the Chicken Pallipalayam Fry Recipe

  • 500 grams chicken with bone
  • 150 grams Indian Shallots (chinna vengayam) (around 15 small onions)
  • 10 cloves garlic
  • 2 tablespoon Coconut Oil
  • 12 dried Red chillies
  • 1 teaspoon Turmeric
  • 5 sprigs Curry leaves
  • 1 teaspoon Salt
  • 1/4 cup coconut, chopped

For the garnish

  • 2 sprigs Curry leaves
  • 3 sprigs coriander leaves, chopped


  1. Grind shallots and garlic in a mixie / blender until its a coarse paste.
  2. Heat Oil in a non stick pan. Add in the chopped dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
  3. Add in the chicken, curry leaves, turmeric and salt.
  4. Keep the flame on low and keep frying the chicken for 30-40 minutes. The chicken should be totally dry after 40 minutes. Once the chicken has become fully roasted and the dish is dry, switch off the flame.
  5. garnish with fresh curry leaves and the coriander leaves.


If you want the Pallipalayam chicken to be little saucy, finish it with little coconut milk.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Non-Veg, Side Dish
  • Cuisine: Tamilnadu, Kongunad, South Indian

Keywords: Pallipalayam Chicken


89 thoughts on “Pallipalayam Chicken Fry, Spicy Pallipalayam Chicken Fry”

  1. I found this website is very useful for preparing delicious veg & non veg items. One of best channel ever I found. Thank you for making this very informative with each small steps. 👋👋🙏

  2. Dhayalan Paul

    Hi I am Jacobs relative, we spent some time growing up. Happy to see you keeping his tradition going.



  3. Garnet Moses

    There’s coconut in the ingredients but it isn’t mentioned again in the cooking process.

  4. This came out so well, flavorful yet easy… Thanks so much for sharing this Kannamma. RIP Chef Jacob, he was so passionate and had such an affable and down to earth air about him…

  5. brilliant recipe. I did both the bones-in-chicken and boneless and both was superb. My preference is bones-in-chicken.

  6. i tried this- match it with pigangkai (ridge gourd) kootu and rice. Totally awesome thanks.

  7. Priyanka Haridas

    I tried this recipe, it turned out to be a flavour bomb. Truly enjoyed it! Thanks for the detailed recipe!

  8. Hi Suguna,

    Thanks for the great recipes, is this to be made with boneless chicken or are bones fine?


  9. Praveen Shekhar

    My daughter has gone nuts about with your Thalapakatti Biryani. Refuses to let me make any other biryani at home now :(. Making this Pallipalyam for the umpteenth time today. Modified with 1 green capsicum added to paste while grinding and used Byadgi red chilled. Finished off with a dollop of butter at the end and 1 Tbsp fried , grated coconut. Has turned out different but good.

  10. Hi,
    Thank you for a great recipe. I had a question. Whenever I grind raw shallots or onions the taste is very bitter. Is there anything I can do about it. Or can I fry the shallots before grinding. Thank you

      1. Thank you. You mean I should saute the shallot and garlic paste for a long time after grinding them raw.

  11. Hi Kannamma,

    I am new to cooking. I tried this with country chicken. The flavour was like yummy. But the chicken was little hard. Could you pls suggest some tip for making it soft.



    myself tried pallipalayam nattukoli chicken as wife was away. it was fantastic. downto earth tasty my daughter liked it .so tasty better than top restaurantof erode. thanks

    i added scrapped coonut and few pieces in addition
    is there any pallipalayam gravy ?
    add a cup of water to make it ?

  13. I have a question. Is it mandatory to add curry leaves as I don’t get it here in the US? Will the recipe not be up to the mark if I didn’t add curry leaves?


    In palipalayam chicken they used to add sliced and julliened coconut pieces but u have not mentioned about it

  15. extremely out of d world …. simply super…. highlight is tat I’m from erode and I’m nt even known abt this recipe yet….. I tried n country chicken and it cme out vryy well…. keep Rocking suguna…. good luck ??

  16. I tried this,was superb, but i think next time 5 to 10 garlic pods would be fine for this

  17. Svetha Chandrakumar

    Looks Delicious. Cant wait to try it this weekend. Thank you Kannama. I make all my dishes referring to your blog. You are doing an amazing job. Keep it up.

  18. Hi kannama,

    I have tried various recipes from your blog always with success and I have shared most recipes with my mom who too loves cooking. I just felt this one was a bit garlicky yet we liked the dish. I did cook it for a long time in low flame. I cooked 11/4kg chicken and doubled garlic. May be that was not right?


  19. Hi suguna…though I knew this dish .I tried it as you mentioned and it’s awesome…I love your way of explaining the cooking

  20. Mrs Uma Samuel

    Awsome ? dish. Cooked for my family this dish with your small onion sambar. FANTASTIC.

    My children and hubby craving more items from your recipes.
    Thank you sooooo much for sharing. God Bless.??

  21. Hi Suguna Vinoth,
    I must say I am indebted to you. Your awesome recipes: be it Chennai Briyani, Thalappakatti or other veg recipes makes me feel like a pro. Family and friends simply love my trials. Thanks. And today’s Pallipalayam chicken fry is a killer. Thanks again and keep the good work going.

  22. Hi just asking this as you had specified a non stick pan . What is your take on Teflon and ceramic, please ?

  23. hi mam ,i tried this chicken for weekend special.very very husband and my kids like the dish verymuch. thank u.

  24. subbulakshmi periyasamy

    Mam today I tried this husband likes this so much.I tried many recepies of urs each one is fantastic!!thank u:)

  25. Parveen Suresh

    Dear Sir/Madam,

    Good Morning.

    My husband refer your website.I saw your website . I like Many dishes and also i tried 10 dishes. Thank you . All 10 dishes are very tasty. My husband very impressed my food. Thank you so much. Now i am in china. Once i reached in India, will try so many our Indian type of foods . Kindly send any other Chinese style of foods details, in this mail ID – [email protected].

    Once again Thank you so much.

    Thanks & Regards,

    Parveen Suresh

    1. Thanks Parveen. All recipes are posted in the site. You can subscribe to the mailing list so you get all the recipes delivered to your mail box. Thank you.

  26. Thank you so much for a very detailed and simple recipe tried it out today came out very well … Your recipes are very tasty. Keep up the good work.

    Kind Regards,

  27. I jus tried pallipalayam Chicken . It’s Awww !!! Another Best Chicken Dish I had in recent times !! Kudos

  28. Prepared this dish today and it came out very delicious. My family loved the dish. I have one doubt. Should I close the pan with the lid while cooking? I didn’t close with the lid as it isn’t mentioned anywhere in the recipe and thought it doesn’t make sense as the raw smell of onion wouldn’t go from the dish.

    1. Hi Chandrika, Yes. you dont cover the pan but you cook in low flame and roast for atleast 35-40 minutes. The raw smell of onion should not be there after 40 minutes.

    2. Hi Suguna,

      I want to cook this dish again 🙂

      Is this dish an authentic variety of some place? Should I cook using only non stick pan? What other pans works best for this dish? How did the elderly people used to cook this dish during their period?


      1. You can use a stainless steel pan. Add oil every time masalas get stuck at the bottom. I use non stick so the additional oil can be avoided. The traditional method in a steel or a mud pot will consume lots of oil. That’s the difference. Yes. Pallipalayam is a place near Erode.

  29. Woman, you are amazing!!! This recipe is outstanding. I’m making it for the second time.And you are a godsend for a cooking dunce like me.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top