CHICKEN CAFREAL

INGREDIENTS

• 1.5 lbs chicken thighs
• 1/2 tbsp ginger garlic paste
• 1 tbsp lemon juice/vinegar
• 1 tsp salt

For the cafreal masala

• 1 cup loosely packed cilantro/coriander leaves with  tender stalks, about 30 stalks
• 6-7 green chillies, adjust as per desired heat
• 6-7 large garlic cloves
• 1 & 1/2 inch piece of ginger
• 4 cloves
• 8 peppercorns
• 1 inch of cinnamon
• 1 tsp cumin seeds
• 2 tsp  poppy seeds
• 1/2 tsp turmeric powder
• A small ball of tamarind/Juice of half a lime

Other ingredients

• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp lemon juice

INSTRUCTIONS 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.