Chicken chettinadd

Chicken chettinad			No. of Portions	100
Ingredients	QTY	Unit
Chicken	12.5	Kg
Onions	3	Kg
Ginger	200	Gm
Garlic	200	Gm
Turmeric	20	Gm
Red chilly	100	Gm
Coriander seeds	150	Gm
Cumin	75	Gm
Fennel (saunf)	50	Gm
Peppercorns	100	Gm
Cinnamon	20	Gm
Cloves	20	Gm
Curd	2	Kg
Lime	12	No.
Oil	2	Lt
Coconut oil	500	Ml
Madras onions	1	Kg
Curry leaves	1	Bunch
Salt	100	Gm
Green coriander	2	Bunch

Pre preps

1.	Clean and cut chicken into 8-10 pieces. Marinate in curd, half of the ginger-garlic paste, salt, turmeric and half of peppercorns – crushed.
	Chop onions and tomatoes. Roast and powder red chillies, coriander seeds, cumin, cinnamon, cloves, fennel and remaining peppercorn. Peel and slice madras onions. Prepare limejuice. Chop green coriander. Method
	Heat oil. Fry onions to a light brown colour. Add ginger-garlic paste. Fry well.
	Add chicken pieces. Fry well.
	Add remaining marinade and salt. Add little water, cover and cook until chicken is tender.
	Add powdered spices. Cook for few minutes.
	Heat coconut oil. Fry madras onions to a light brown colour, add curry leaves. Pour this tempering over chicken.
	Add limejuice. Serve hot garnished with green coriander

Standard

Well-cooked chicken in spicy, medium thick gravy having a distinct flavour of lime and tempering.