Chicken Cafreal and Potatoes
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Category
Indian Food
Servings
6
Prep Time
20 minutes
Ingredients
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1 1/2 pounds chicken thighs, drumsticks or breast meat.
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1 T. Turmeric powder
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1 teaspoon salt
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2 cups loosely packed cilantro/coriander leaves with stalks, chopped
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3 - 8 green chilis (add more to your spice tolerance)
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8-10 garlic cloves
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1 1/2 - 2 inch piece of fresh ginger, sliced
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1 inch piece cinnamon stick
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1/2 teaspoon cloves
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1 T. Black peppercorns
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1 teaspoon cumin seeds
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1 bay leaf
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2 lemons, juiced
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1/4 cup water for grinding paste
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4 T. Oil, split
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4 T. Butter, split
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Lemon wedges to garnish
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3 small potatoes, sliced and salted
Marinade/Cafreal masala
Other ingredients
Potatoes
Directions
Pat dry the chicken, make slashes on chicken pieces (drumsticks, thighs or breast). Rub chicken with turmeric and salt. Set aside and prepare marinade.
For the Cafreal masala
In a blender, add all the ingredients under Marinade and make a smooth paste using water as required. I used 1/4 cup water. Don’t add too much water. You want a thick paste.
Add green masala paste to chicken and mix well, making sure to get the marinade into all the slits. Marinade for 3 hours to overnight.
Cooking the Chicken
Heat 2 T. Oil and 2T. butter in a frying pan and fry the chicken in batches until chicken is browned on both sides. Add water to the blender and swirl to remove any leftover sauce. Add this to the browned chicken. Cover the pan and simmer the chicken for another 15 minutes.
For the potatoes
Heat 2T. Oil and 2T. Butter in a frying pan. Add the sliced potatoes and cook them well. Turning the potatoes until golden on both sides.
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