Chicken Cafreal

Ingredients

• 1 bunch Coriander leaves with stem
• 2 inch-Ginger, peeled
• 8-10 Garlic cloves
• 3-4 Green Chillies
• ½ tsp Cumin seeds
• ½ tsp Black Peppercorns
• 1 inch-Cinnamon Stick
• 2 tbsp Vinegar/Goan Vinegar
• ½ tsp Fennel seeds
• Salt to taste
• ½ Turmeric powder
• ½ Lime juice
• 2 tbsp Oil
• 750 gm Chicken on bone, curry cut
• 1 small Onion, thinly sliced
• Lime wedge

Steps

1. Score the chicken (use a sharp knife to make to make parallel and shallow cuts through the chicken)
2. 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.
3. Once the paste is ready add salt, turmeric and lime juice.
4. Marinate the chicken with the masala and keep for 1 hour.
5. Heat oil in a heavy bottom pan.
6. Add the marinated chicken (don’t overcrowd the pan) and cook it for 7-8 minutes each side or until cooked through.
7. Garnish with onion and lime wedge.
8. Serve hot with Poey/pav.