Chicken Cafreal

About Chicken Cafreal

Ingredients

• Boneless chicken, cubes 500 gms
• Black peppercorns 1 tsp
• Cumin seeds 1 tsp
• Cloves 4 to 5
• Green cardamoms 3
• Vinegar 2 tbsps
• Medium onion, chopped 1
• Garlic, finely chopped 1 tsp
• Ginger, cut into thin strips 1 tsp
• Fresh coriander leaves, chopped ¼ cup
• Fresh mint leaves, chopped ¼ cup
• Green chillies, slit 10 to 12
• Salt to taste
• Oil 1 tbsp
• Small tomatoes, seeded and chopped 2
• Turmeric powder ½ tsp

How to Make Chicken Cafreal (Stepwise Photos)

Method

1. Put black peppercorns, cumin seeds, cloves, cardamoms in a small bowl, add vinegar and let them soak them overnight.
2. Put the spices into a mixer jar, add onion, garlic, ginger, coriander leaves, mint leaves and 8-10 green chillies and grind to a fine paste.
3. Transfer the paste into a large bowl, add chicken and salt and mix well. Set aside to marinate for 4 hours.
4. Heat oil in a non-stick pan, add the chicken pieces and saute till the chicken turns a light brown.
5. Add the remaining marinade and mix.
6. Add tomatoes, salt and turmeric powder and mix well. Cover and cook for 5 minutes.
7. Add the remaining green chillies, mix and cook till chicken is done
8. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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