South Indian food usually reminds us of idli, dosa, vada and sambar. But this is not all. The southern cuisine offers a wide array of delicacies. Take for instance fish moily from Kerala, which anyone in Assam can relate to because of the similarity in ingredients. Moreover, how can one ignore the rich Mughlai cuisine of Hyderabad?

Mysore cuisine, too, comprises lip-smacking delicacies. South Indian fare offers endless options to pamper one’s tastebuds. One can choose from the customary rasam or the delicately flavo-ured biryanis of Hyderabad.

Try this traditional culinary delight of Tamil Nadu called Chettinad chicken. This recipe is an ode to all food lovers who prefer hot and spicy food. The aroma and abundant use of spices makes this dish an irresistible non-vegetarian favourite of the Indian sub-continent.

The writer can be contacted at hussina@rediffmail.com

Chettinad Chicken

Serves: 4

Preparation time: 25 minutes

Ingredients:

For the spice paste:

1 tbsp cumin seeds

8 dried red chillies

1½ tsp coriander seeds

1 tsp fennel seeds

1 tsp black peppercorns

1 tsp white poppy seeds

5 cloves garlic

1 piece ginger, peeled and roughly chopped

½ tsp ground turmeric

2 tsp salt

5 tbsp cooking oil

For cooking:

1 kg chicken (cut with bones into serving pieces)

3 bay leaves

4 cardamoms

2 cm cinnamon stick (broken into smaller pieces)

1 tsp fennel seeds

3 cloves

1 tsp urad dal

10-15 fresh curry leaves

3 medium size onions (finely chopped)

1 large tomato (chopped)

3 cups water (more if required)

Preparation:

Heat 1 tbsp oil in a frying pan and add the dry spices. Lightly roast the spices over medium heat.

Remove the spices from the pan and grind to a powder. Add garlic, ginger, turmeric, salt and 4 tbsp of water. Grind to a fine paste.

Heat the remaining oil in a large saucepan over medium heat.

Add bay leaves, cardamom pods, cinnamon stick, cloves and urad dal. Stir briefly and add the curry leaves.

Add onions and fry until the colour changes.

Turn the heat to low and add the spice paste.

Continue to stir-fry. Sprinkle water to prevent the paste from burning. Fry for three to four minutes.

Add the tomato. Keep stirring until the sauce blends well.

Add the chicken pieces and stir until they are well coated with sauce. Leave for a minute.

When the oil starts separating, add water just enough to cover or as per your requirement.

Bring to full boil on medium heat. Cook for another 10-15 minutes and reduce the sauce to a thick consistency.

Turn off the heat. Let the curry remain in the pan for two to three minutes.

Serve hot with rice, appam or chapatis.