Chicken Cafreal Bites

About Chicken Cafreal Bites

Ingredients

• Boneless chicken 600 gms
• Ginger, roughly chopped 1 inch
• Garlic, roughly chopped 5 cloves
• Green chillies, roughly chopped 4 to 5
• Black peppercorns 7 to 8
• Cinnamon 1 inch
• Cloves 5
• Fresh coriander leaves, chopped ¾ cup
• Poppy seeds (khuskhus) 1½ tsps
• Olive oil 1 tbsp + to shallow fry
• Turmeric powder 1 tsp
• Salt to taste
• Lemon juice 1 tbsp
• Tamarind pulp 2 tsps
• Medium tomato, cut into wedges 1
• Paos to serve

How to Make Chicken Cafreal Bites (Stepwise Photos)

Method

1. Put ginger, garlic, green chillies, black peppercorns, cinnamon, cumin seeds, clove, coriander leaves, poppy seeds, 1 tbsp olive oil and little water into a blender jar and blend into a fine paste. Transfer the paste into a bowl.
2. Add turmeric powder, salt, lemon juice and tamarind pulp and mix well.
3. Cut the chicken into bite sized pieces and put into a mixing bowl, add cafreal paste and mix well and keep it in the a refrigerator to marinate for 1 hour.
4. Skewer the chicken pieces onto skewers.
5. Heat some olive oil in a non-stick grill pan, keep the skewers in it and grill, rotating the skewers, till the chicken is golden brown all around.
6. Add some tomato wedges to the grill pan and grill for 2-3 minutes.
7. Arrange the skewers on a serving platter and garnish with lemon slices and tomato wedges and serve hot with paos.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps