CHICKEN CAFERAL
Ingredients
For the cafreal masala:
Instructions
-
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.
-
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.
-
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.
-
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.
-
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.