Friday, 18 October 2013

Chicken Cafreal

Another dish I made for my Id-ul-Azha spread. A famous Goan dish again something I tried for the first time. This turned out really good and to think I used to earlier always be so reluctant to make dishes which used coriander leaves in the ground form!


1 chicken cut into big pieces,
4 tbsps oil

For the Marinade

1 packed cup of coriander leaves and stalks,
8-9 green chillies,
2 tsp ginger paste,
10-12 garlic cloves,
1 tbsp poppy seeds,
1 tsp peppercorns,
1 inch of cinnamon,
1 tsp cumin seeds,
½ tsp turmeric powder,
Juice of one lemon,
2-3 cloves,
1 tbsp coriander seeds,
2 green cardamom,
Salt to taste


Grind all the marinade ingredients into a fine paste. Make incisions on the chicken pieces and marinate it in the prepared marinade for at least 2 hours. It is best to marinate it overnight in the refrigerator. That is what I did.

Heat the oil in a shallow pan and add the chicken along with the marinade in a single layer. Cook covered for about five minutes and then flip it over. Then cook till it turns brown on both sides.