By Nandini Bhushan*
The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
Also try: Indian Food Recipe: Curd rice
Andhra Pepper Chicken
Andhra Pradesh is known for its love for spices and it is clearly shown in its cooking. Andhra Pepper chicken is one such fiery and flavoursome dish that is served as a side dish along with rice and a bowl of sambar or rasam. The tantalizing combination of juicy chicken with fiery pepper makes it an ultimate treat for chicken lovers.
Ingredients
For marination
Chicken: ½ kg
Ginger garlic paste: 2 tsp
Lemon juice: 1 tsp
Turmeric powder: 1 tsp
Salt as required
For masala
Onion: 2
Ginger: 1 inch
Garlic: 4 pod
Green chilli: 2
Curry leaves: 4 to 5
Coarsely ground pepper: 4 tsp
Coriander powder: 2 tsp
Oil: 2 tsp
Salt as per taste
Step 1
Marinate the chicken with lemon juice, ginger-garlic paste, turmeric powder and salt and keep it aside for at least half an hour.
Step 2
Heat oil in a thick bottom pan and add the sliced onion, crushed ginger and garlic along with slit green chillies and saute until golden brown.
Step 3
Once brown, stir in the curry leaves and marinated chicken. Saute it for about five minutes stirring frequently until the chicken combines with the onion masala.
Step 4
Next, add the coriander powder and crushed pepper and stir well. Cover and cook on medium heat stirring occasionally. If required, sprinkle water to prevent the chicken from getting burnt.
Step 5
Once the chicken turns tender, let the moisture evaporate.
Step 6
Finally add lemon juice, a tsp of crushed pepper and coriander leaves and serve it hot.
