Last week on Television, I saw the celebrity Chef Aditya Bal cooking this Goan Dish Chicken Cafrel and I was very impressed by the simplicity and method of cooking this dish. And it looked very apetising. I decided that I will try cooking this wonderful dish myself and guess what, it turned out to be very delicious. You should surely try it at home. My family was very happy tasting my style Chicken Cafrel dish.
1 kg Chicken leg pieces (without thigh). Clean it with fresh water and keep it aside. Make insertions so that the marinate can go it well.
Fresh Coriander Leaves with its stem – around 250 gms – roughly chopped.
6 Fresh Spring onions with leaves – roughly chopped.
4 tbs of Malt Vinegar.
2 inch cinnamon stick.
10 Black pepper.
2 tbs of Cummin seeds.
2 tbs of Coriander seeds.
4-5 Fresh Green Chillis – roughly chopped.
3 Green Cardamom.
Half tsp of Turmeric powder.
1 tbs of Sugar.
4 Medium sized Red Onions – cut into slices.
2 inch of Ginger – roughly chopped.
8 cloves of Garlic – roughly chopped.
Salt to taste.
4 tbs of Cooking Oil.
4 cubes of Butter.
Heat up a pan. Dry roast Cardamom, Garlic, Ginger, Green Chillis, Coriander seeds, Cummin Seeds, Cloves, Cinnamon Stick and Black Pepper. Roast well until the aroma of dry masalas are released. Remove and keep it aside to cool.
In the same pan, dry roast Spring Onions (without Leaves). Roast it until light golden brown. Remove and keep it aside.
Take a Grinder. Add all the Roasted Dry Masalas, Roasted Spring Onions, Coriander Leaves with stems, Spring Onion leaves, all the Vinegar, Salt to taste, Tumeric powder, Sugar, and Grind them all to a fine paste. Add little water if required. Remove this paste in a bowl and keep it aside.
Heat up the pan and 2 tbs of Cooking oil. Heat up the oil and add sliced Red Onions. Fry the Onions until Golden Brown. Remove it in a bowl and keep it aside.
Take all the chicken in a large bowl and marinate it with Half the quantity of Grinded Masala (green) paste. Coat the masalas well on the chicken and keep it in the Refrigerator for at least one hour to marinate.
Heat up a pan and add 2 tbs of cooking oil. Remove the chicken from Refrigerator and Roast them few at a time, on both sides until it is almost cooked. You will see Brownish charred colouration on both sides.
Once all the Chicken are roasted, add all the remaining Grinded Masala (green) paste in the same pan and cook it on medium heat for 5 minutes. Add all the roasted chicken and fried Red Onions in the same pan. Mix them well. Add two cubes of butter. Cover the pan with a lid and cook it for another 5 to 7 minutes. And the dish is complete.
Serve hot on a dish, garnish with 2 cubes of butter, a lime and chopped coriander leaves.
This dish is eaten with Paav (Indian Bread) or any other Bread. Apply little butter on both sides of the Paav and warm it on a heated pan.