Wednesday, November 5, 2014

Chicken Cafreal


Chicken: 200 gm
Cinnamon stick: 1 inch
Cloves: 2
Black peppercorns: 6-7
Cumin seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Ginger (chopped): 1 inch
Garlic (chopped): 4 cloves
Spring onions (chopped): 2
Coriander leaves: 10-15
Green chilli (chopped): 1
Lemon juice: 2 tsp.
Sugar: 1/2 tsp.
Cooking oil: 2 tsp.
Onion (sliced): 2
Salt (To taste)
Turmeric powder: 1/2 tsp.

  1. Dry roast the cinnamon, cloves, peppercorns, cumin seeds and coriander seeds on medium heat. Cool and transfer to a grinder.
  2. Add the ginger, garlic and coriander leaves to the grinder.
  3. Dry roast the green chillis in a pan and transfer to the grinder.
  4. Add the lemon juice and sugar, add little water if required and grind all of this to a smooth paste. This is cafreal masala. Marinate the chicken in this paste for about 30 minutes.
  5. Heat oil in a pan and fry the sliced onions until crispy and golden brown. Drain oil and remove from the pan on a kitchen paper. Keep aside.
  6. In the same oil, add the marinated chicken on medium flame. Mix well, add some water if necessary. Add salt and turmeric powder and mix well.
  7. Cover and let cook for 15 minutes.
  8. Remove cover and mix well. After 2 minutes, add the fried onions. Mix and garnish with fresh coriander leaves and a dollop of butter. Serve hot.

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