Chicken Cafreal

Frango à Cafreal

Ingredients13

• chicken pieces, bone-in1 kg
• fresh coriander leaves100 g
• green chillies6
• ginger30 g
• garlic8 cloves
• cumin seeds1 tsp
• black peppercorns1 tsp
• cloves4
• cinnamon stick1
• ground turmeric1 tsp
• lime juice2 tbsp
• vegetable oil3 tbsp
• salt1 tsp

Method

1. Grind the coriander, green chillies, ginger, garlic, cumin, peppercorns, cloves, cinnamon, turmeric, lime juice, and salt into a thick green paste, adding a splash of water if needed.
2. Score the chicken pieces and coat them thoroughly with the paste. Cover and marinate for at least 30 minutes.
3. Heat the oil in a heavy pan over medium heat and add the marinated chicken with its paste.
4. Cook, turning often, until the chicken is browned and the masala clings to it, about 15 minutes.
5. Add a few tablespoons of water, cover, and simmer until the chicken is cooked through and the sauce is thick, about 20 minutes.
6. Uncover and fry briefly so the cafreal masala darkens slightly and coats the chicken. Serve hot.