Chicken Cafreal
Ingredients
- 1 kg Chicken legs/drumsticks, skinless, with slashes cut into the meat
- 1 large bunch Fresh Coriander leaves (with stalks)
- 6-8 Green chilies (adjust to spice level)
- 1 inch Ginger piece
- 8-10 Garlic cloves
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds (Khus Khus)
- 1/2 tsp Turmeric powder
- 4-5 Cloves
- 1 inch Cinnamon stick
- 8-10 Black peppercorns
- 2 tbsp Vinegar (Goal malt vinegar preferred) or Tamarind paste
- 1 tsp Sugar
- Salt to taste
- 2 tbsp Oil
- 1 tbsp Rum (optional, for authentic touch)
Preparation
Blend coriander leaves, green chilies, ginger, garlic, cumin, poppy seeds, turmeric, cloves, cinnamon, peppercorns, vinegar, sugar, and salt into a smooth green paste (the Cafreal masala). add a splash of water if needed.
Rub the green paste thoroughly over the chicken legs, ensuring it gets into the cuts. Marinate for at least 4 hours, overnight is best.
Heat oil in a heavy-bottomed pan. Add the chicken legs along with the marinade.
Sear the chicken on high heat for 2 minutes to seal the juices.
Lower the heat, cover the pan, and cook for about 20 minutes, turning occasionally so it doesn't burn.
If using, add the tablespoon of rum and cook uncovered for another 5 minutes until the gravy matches a thick consistency coating the chicken.
Serve hot with Poi (Goan bread), pav, or wedges of lime.