Chicken Cafreal


05 Aug 2014
Posted By   Aysha Agarwal

Chicken cut into 8 pieces 1 kilogram, Onion sliced finely 2 medium, Coriander seeds 1 tablespoon, Cumin seeds 1 teaspoon, Cloves 6, Green cardamoms 8, Black peppercorns 8, Cinnamon 1 inch stick, Ginger roughly chopped 1 1/2 inch pieces, Garlic roughly chopped 4-5 cloves, Green chillies roughly chopped 6, Salt to taste, Vinegar 3 tablespoons, Oil 3 tablespo + to deep fry

Cooking Instructions
1- Make deep incisions on the chicken pieces using a sharp knife. Heat sufficient oil in a kadai and deep fry onions till crisp and golden brown. 2- Drain on absorbent paper and reserve for garnish. Dry roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns and cinnamon. 3- Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water. 4- Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours. 5- Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally. 6- Add a little warm water if required to avoid scorching. 7- Cook for eight to ten minutes.When almost done add vinegar and cook for two to three minutes. 8- Serve hot garnished with fried onions.