Chicken Cafreal
Tender chicken cooked in tangy and spicy thick green coloured gravy made of coriander leaves, spices, lime juice, vinegar, chilies,garlic and ginger. Find step by step pictures and recipe to make cafreal chicken.
Servings 4 People
Equipment
- Tava / frying pan
- Saucepan
- Mixer grinder
- Mixing bowl
Ingredients
- 500 grams chicken cut into pieces
For marination:
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon red chili powder
- 1/2 teaspoon salt
- 2 tablespoon ginger garlic paste made in mortar pestle by crushing 7 garlic pods and ¼ inch ginger
- 2 tablespoon lime juice
For cafreal masala:
- 1 bunch fresh coriander leaves including stem (comes to around 2 cups chopped coriander leaves)
- 10 garlic pods
- ½ inch ginger
- 2 green chilies
- 5 cloves
- 8 black peppercorns
- 1 tablespoon cumin seeds
- 1- inch cinnamon
- 1 bayleaf
- ¼ cup vinegar
- ¼ teaspoon lime juice
- To taste salt
- 4 tablespoon oil
For making potato wedges:
- 1 medium sized potato cut into wedges with skin on
- ¼ teaspoon salt
- 1 cup oil
Instructions
Marinating chicken:
- In a mixing bowl, add chicken and all the ingredients mentioned under marination section. Apply all the ingredients to chicken pieces and marinate for minimum 4 hours in refrigerator.
Let us deep fry the potato wedges:
- Apply salt to potato wedges and boil them till they are little soft. Drain the water and pat dry.
- Heat 1 cup oil in a kadai/ wok and deep fry the slightly boiled potato wedges and keep them aside.
Make green cafreal masala:
- Grind together all the ingredients mentioned under cafreal masala section – coriander leaves, green chillies, ginger, garlic, spices like cloves, cumin seeds, bayleaf, cinnamon, black peppercorns, vinegar, lime juice and little salt. (add very little salt as we have applied salt to chicken too, you can adjust salt later too)
- Apply the green masala paste to the marinated chicken and keep aside for 30 minutes.
- After 30 minutes, heat a pan and add 4 tablespoon oil. Separate only the chicken pieces from the green cafreal masala and place only the chicken pieces on the frying pan. Keep aside the extra green masala applied to chicken for making the sauce.
- Shallow fry the chicken on both sides for around 8 - 10 minutes on medium flame.
- Add the green masala to shallow fried chicken in the frying pan. Cover the pan and cook till chicken is done by stirring occasionally. The masala paste should look like dry gravy and should change colour.
- Check the taste and add little salt if needed.
- Add the deep-fried potato wedges to chicken and coat them in the dry gravy.
Notes
Rum can be added while making the green masala. This is optional.
Add salt little at a time as we have applied it while marinating chicken and added little bit while grinding the masala.