Chicken Cafreal

Ingredients:

1/2 kg chicken

To be ground into a paste

15 cloves of garlic

2" ginger

3/4 cup coriander leaves

8 pepercorns

1" cinnamon

1 tsp sugar

2 tbsp tamarind pulp

1 lemon(juice)

5 green chillies

5 cloves

1/2 tsp garam masala

1/2 tsp khus khus

1/2 tsp jeera

1/4 tsp haldi

salt to taste

2 tbsp oil

1 tbsp butter

Method:

• Wash the chicken and pat dry.
• Make incisions on the chicken.
• Add all the ingredients of the ground masala in a mixie and grind to a fine paste.
• Apply the ground masala along with salt to the chicken and marinate for atleast 4-5 hours.
• Heat a pan on medium flame. Add the oil and butter, once its heated add the marinated chicken along with the marination.
• Fry the chicken on a high flame for 2-3 mins. Then turn the flame to sim and cover the pan. Let the chicken cook on a low flame.
• Once the chicken is cooked, turn the flame to high and dry the entire marination. Once the marination has dried, fry all the chicken pieces on a high flame for 2-3 mins.
• serve with french fries and goan ooney !!!

Tips:

• You can marinate the chicken overnight. The more time it marinates the better will be the taste.
• You can also add vinegar esp. the goan vinegar, that will give an authentic taste, however if you do not have it you can skip..like i mostly do.
• This is a dry preparation.
• You can preserve some of the marinate and once the chicken is cooked, take another pan add a bit of butter and oil and on a high flame add the remaining marinate also add sugar and salt and little bit of garam masala and add the chicken and see that all the masala coats the chicken. This way it really taste good.
• The amount of green chillies can be varied according to your taste.
• Squeeze lemon before serving it balances all the flavours.
• To make the tamarind pulp soak tamarind in hot water for sometime, squeeze well and sieve. Alternatively, add water to the tamarind and microwave covered for 1 minute. Keep aside for 2 mins, squeeze well and sieve.
• This prepartaion can be served as a starter.
• The garam masala powder can be avoided.