| COLOR: | Green | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| 1 | Coriander leaves | 0.075 | kg |
| 2 | Ginger | 0.02 | kg |
| 3 | Garlic cloves | 0.025 | kg |
| 4 | Green Chillies | 0.025 | kg |
| 5 | Cumin seeds | 0.01 | kg |
| 6 | coriander seeds | 0.01 | kg |
| 7 | Cinnamon Stick | 0.005 | kg |
| 8 | Goan Vinegar | 0.01 | kg |
| 9 | Fennel seeds | 0.015 | kg |
| 10 | Turmeric powder | 0.015 | kg |
| 11 | Lemon | 2 | nos |
| 12 | oil | 0.025 | lt |
| 13 | Chicken on bone, curry cut | 0.12 | kg |
METHOD
Score the chicken (use a sharp knife to make to make parallel and shallow cuts through the chicken) In a grinding jar, add coriander leaves with stem, ginger, garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, vinegar, and fennel seeds, grind it to a smooth semi thick paste.
Once the paste is ready add salt, turmeric and lime juice.
Marinate the chicken with the masala and keep for 1 hour.
Heat oil in a heavy bottom pan.
Add the marinated chicken (don’t overcrowd the pan) and cook it for 7-8 minutes each side or until cooked through. Garnish with onion and lime wedge.
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