Chicken Caffreal Recipes

CHICKEN CAFREAL

Steps:

• Pierce the chicken pcs with a fork.
• Marinate them in salt and sour lime juice Grind the masala ingredients to a paste Spread this paste too over the chicken and keep at room temperature for 2 hours atleast.
• Heat the oil in a large frying pan and add the chicken pcs and saute for 10-12 mins (or more) until the skin of the chicken is dark and the juices run clear when the chicken pcs are pricked with a knife tip.
• Halfway through add the potato slices so that they too fry with the chicken.
• Serve hot.

CHICKEN CAFREAL RECIPE | GOAN GALINHA CAFREAL

Steps:

• Pat dry the chicken, make some gashes on the chicken thighs. Rub it well with lemon juice. ginger garlic paste & salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.
• In a blender/grinder, add all the ingredients listed under cafreal masala and make a smooth paste using water as required. I used a little more than 1/4 cup water.
• Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.
• Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature. Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.
• Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces. When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.
• Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.

CHICKEN CAFREAL

Steps:

• Prick the chicken all over with a fork and place in a resealable plastic bag or large bowl.
• Cut 1 onion into quarters and transfer to a blender. Reserve 2 tablespoons of cilantro leaves for garnish, then add the remaining cilantro leaves and stems to the blender along with the garlic, ginger, chile, cloves, lime juice, coriander, cumin, peppercorns, cinnamon, fennel and 1 teaspoon salt. Pulse on high until the mixture is smooth. (You might need to add 1 to 2 tablespoons of water and give it a stir to get the ingredients to move.) Pour the blended mixture over the chicken in the bag, seal or cover, and refrigerate to marinate for at least 1 hour, or up to 2 hours.
• About 45 minutes before you are ready to cook the chicken, prepare the potatoes: Heat the oven to 400 degrees. Peel the potatoes and quarter them lengthwise. Add them to a large saucepan, cover them with cold tap water by about 1 inch, and add 1 teaspoon salt.
• Bring the water to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just tender, about 5 minutes. A knife should pass through the center of the potato with only slight resistance. The potatoes should not be too soft or they will fall apart during seasoning.
• Using a slotted spoon, transfer the potatoes to a large baking sheet and discard the water. Let the potatoes cool for a few minutes, then season them generously with salt and pepper. Drizzle 2 tablespoons of oil over the potatoes and toss gently to coat. Spread the potatoes out and roast them until golden-brown and crispy, about 30 minutes. If the potatoes are cooked before the chicken, remove them from the oven and cover them with foil to keep warm.
• While the potatoes roast, cook the chicken: Heat the remaining 2 tablespoons oil in a large saucepan or Dutch oven over medium-high. Chop the remaining onion and sauté until translucent, about 4 minutes. Add the chicken with its marinade and cook, stirring occasionally and scraping the bottom of the pot to prevent burning, until the thighs are golden brown, completely cooked through, and most of the liquid has dissipated, leaving behind a thick coating (or dry sauce), about 30 to 40 minutes.
• Transfer the chicken to a serving plate, garnish with the reserved cilantro leaves and serve the potatoes on top or alongside.

GOAN CHICKEN CAFREAL

Steps:

• Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
• Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
• Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
• Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Drizzle with lime juice before serving.

CHICKEN CAFFREAL

Steps:

• Using mortar and pestle or a food processor, grind or process to a paste the ginger, garlic, chili peppers, tamarind and vinegar.
• Add to the ginger mixture the turmeric, black pepper, Worcestershire sauce, salt, tomato juice, sugar, oil, and rum. Mix all ingredients thoroughly.
• Rub the chickens inside and out with the marinade and refrigerate 1 1/2 to 2 hours, or overnight.
• Preheat oven to 400 degrees. Put the chicken and all the marinade in a roasting pan and bake 8 minutes; then sprinkle tomatoes and onion over and around the chicken. Occasionally stir onions and tomatoes with sauce and cook chicken 30 minutes total or until done. Cut along backbone and pull each half breast off bone. Discard bones. Serve with marinade, tomatoes and onions.