Tuesday, 25 February 2014

Chicken Cafreal

INGREDIENTS:-

Chicken - 1 Kg
Oil - 3 tablespoon and for deep frying
Onion - 2 thinly sliced
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Cloves - 6
Cardamoms - 8
Peppercorns - 8
Cinnamon - 1 " stick
Ginger - 1 " piece roughly chopped
Garlic - 5 flakes roughly chopped
Salt - as per taste
Vinegar - 3 tablespoon

METHOD OF PREPARATION:-
  • Wash the chicken pieces and make deep incisions using a sharp knife.
  • Heat oil in a kadai and deep fry onions till crisp and golden in colour. Drain on an absorbent paper and reserve for garnishing.
  • Dry roast coriander seeds, cumin seeds, cloves, cardamoms, peppercorns and Cinnamon.
  • Grind ginger, garlic, green chillies and roasted spices to a fine paste using little water.
  • Add salt to the paste and apply to the chicken and refrigerate for 3 hours.
  • Heat 3 tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally. Add a little warm water if required to avoid scorching. Cook for 10 minutes.
  • When almost done add vinegar and cook for 2 minutes.

  • Serve hot garnished with the fried onions.

No comments:

Post a Comment