Chicken Cafreal
Servings: 4
Calories: 853kcal
Ingredients
The Chicken
- 2.5 lb chicken thighs boneless, skinless, rough chop into 2" pieces
- 2 tbsp ginger garlic paste
- 2 tbsp lemon juice
- 2 tsp salt
The Masala
- 1 bushel cilantro rough choppped, loosely packed
- 10-14 green chillies rough chopped, remove seeds for less heat
- 10 large garlic clove
- 3 in ginger peeled, cut into 2" and 1" pieces
- 8 cloves
- 16 peppercorns
- 2 tsp cumin seeds
- 4 tsp poppy seeds
- 1 tsp turmeric
- 1.5 tbsp lime juice or a small ball of tamarind
To Serve (optional)
- 1 cup basmati rice dry, cooked to package direction
Instructions
The Chicken
- add the chicken thighs to a large mixing bowl and thoroughly massage on the ginger garlic and lemon juice, seal and set aside to marinate at least 30 minutes
The Masala
- Combine all ingredients and blend until smooth, adding up to 1/4 cup water as needed to achieve a thin paste consistency
Cooking
- before cooking the chicken, ensure it's at room temperature after marinating
- coat the bottom of a large pot with vegetable oil and bring to medium high heat
- add the chicken and all its marinade to the pot and cook until all pieces golden brown on all sides, and the meat begins releasing its water and oils, 15-20 minutes
- fold in the masala and cook on medium, covered, around 20 minutes
- Uncover and continue cooking until the masala reduces and begins to dry up, then rehydrate with 1/4 – 1/2 cup of water so the masala forms a thick gravy consistency. Bring to a simmer, salt to taste, then remove from heat
Nutrition
Calories: 853kcal | Carbohydrates: 49g | Protein: 50g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1764mg | Potassium: 733mg | Fiber: 6g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 4mg
