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Chicken Chettinad is a spicy and flavorful dish that originates from the Chettinad region in South India. Here's a recipe to make it:

Ingredients:

1 kg chicken, cleaned and cut into medium-sized pieces

2 onions, finely chopped

2 tomatoes, finely chopped

1 tsp ginger paste

1 tsp garlic paste

2 tsp red chili powder

1 tsp turmeric powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp fennel seeds

1 tsp black peppercorns

1 tsp mustard seeds

1 tsp cumin seeds

2-3 green cardamoms

2-3 cloves

1 cinnamon stick

Salt to taste

2 tbsp oil

Coriander leaves for garnish

Directions:

Dry roast the fennel seeds, black peppercorns, mustard seeds, cumin seeds, green cardamoms, cloves and cinnamon stick in a pan. Once roasted, grind them to a fine powder in a spice grinder.

Heat oil in a pan and add the onions. Saute until they turn golden brown.

Add the ginger and garlic paste and saute for a minute.

Add the tomatoes and cook until they become soft and mushy.

Add the chicken pieces, red chili powder, turmeric powder, coriander powder, cumin powder and salt to the pan. Mix well.

Cover the pan and let the chicken cook on medium heat for about 20-25 minutes or until it is cooked through.

Once the chicken is cooked, add the ground spice powder and mix well.

Garnish with coriander leaves and serve hot with rice or naan.

Enjoy your delicious and spicy Chicken Chettinad!

Chicken Sukka is a popular Indian dish, particularly in the coastal region of Karnataka and Maharashtra. It is a dry dish made with chicken, spices, and coconut.

Here's a recipe for Chicken Sukka:

Ingredients:

1 kg chicken, cut into small pieces

3-4 tablespoons oil

2 onions, chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon turmeric powder

2 tablespoons red chili powder

2 teaspoons coriander powder

1 teaspoon cumin powder

Salt to taste

1 cup grated coconut

4-5 dried red chilies

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2-3 green cardamom pods

2-3 cloves

1 cinnamon stick

1 teaspoon fennel seeds

1 sprig curry leaves

1 tablespoon tamarind pulp

Instructions:

In a pan, dry roast the grated coconut until it turns golden brown. Set aside.

In the same pan, roast the red chilies, cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon stick, and fennel seeds until fragrant. Set aside.

Grind the roasted coconut and spices together to form a coarse powder.

In a separate pan, heat oil and sauté onions until they turn translucent.

Add ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.

Add the chicken pieces and cook until they are browned on all sides.

Add the ground coconut-spice mixture and mix well.

Add enough water to cover the chicken and bring it to a boil.

Add curry leaves and tamarind pulp. Mix well.

Cover and simmer until the chicken is cooked and the gravy has thickened.

Serve hot with rice or roti. Enjoy your Chicken Sukka!

Kozhi vellai kuruma, also known as Chicken in white gravy, is a popular South Indian dish that is rich and creamy. Here's a recipe for making it:

Ingredients:

1 kg chicken, cleaned and cut into pieces

2 onions, chopped

3 green chilies, chopped

1-inch ginger, chopped

5 garlic cloves, chopped

1 cup coconut milk

2 tbsp oil

1 tsp fennel seeds

2 bay leaves

4 cloves

4 green cardamom pods

1-inch cinnamon stick

Salt to taste

For the paste:

1/2 cup grated coconut

1 tsp fennel seeds

2 tbsp cashew nuts

1 tbsp poppy seeds

1 tsp cumin seeds

Instructions:

Grind all the ingredients for the paste into a fine paste using a blender or a food processor. Set aside.

Heat oil in a pan and add the fennel seeds, bay leaves, cloves, cardamom, and cinnamon. Fry for a minute until the spices release their aroma.

Add the chopped onions, green chilies, ginger, and garlic to the pan. Fry until the onions turn golden brown.

Add the chicken pieces to the pan and fry for a few minutes until the chicken turns white.