Chicken Cafreal

Name: Chicken Cafreal
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 tablespoons white vinegar; ½ teaspoon ground turmeric; 1 tablespoon tamarind pulp; 1½ teaspoons table salt; 1 (2-pound/1-kg) whole bone-in chicken; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 4 green chiles, stemmed and roughly chopped; 4 cloves garlic, roughly chopped; 1 tablespoon white poppy seeds; 1-inch (2½-cm) piece fresh ginger, roughly chopped; 3 green cardamom pods; 8 whole black peppercorns; 1-inch (2½-cm) cinnamon stick; 2 medium red onions, sliced; ⅔ cup (40 grams) chopped fresh cilantro; 4 whole cloves; 3 tablespoons plus 2 cups (400 ml) vegetable oil

Chicken marinated in a green masala and cooked until dry

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

In my opinion, if there is a dish that can take tandoori chicken head-on, it is chicken cafreal, a dry dish from Goa.

Ingredients

1 (2-pound/1-kg) whole bone-in chicken
3 tablespoons <

Asia
India
Goa
Starter

Method

Remove the skin from the chicken, trim off excess fat, and cut the chicken into 8 pieces. Make deep incisions in the flesh using a sharp knife. Put the pieces in a bowl.
Place a nonstick wok over high heat and add the 2 cups oil. When small bubbles appear at the bottom