Ingredients |
|
| Chicken | 2 big pieces |
| Coriander leaves (hara dhaniya) | 1 cup |
| Coriander seeds (dhaniya sabut) | 2 table spoon |
| Cumin seeds (jeera sabut) | ½ table spoon |
| Cloves (laung) | 6 |
| Cinnamon (dalchini) | 1” piece |
| Green cardamom (hari elaichi) | 2(seeds only) |
| Green chillies (hari mirch) | 4 |
| Peppercorns (kali mirch) | 6 |
| Garlic cloves (lahsan) | 7-8 Pieces |
| Ginger (adrakh) | 1” |
| Onion rings (payaz ke lachhe) | ½ cup |
| White rum | 4 table spoon |
| Vinegar (sirka) | 1 table spoon |
| Tomato ketchup (tamater sauce) | 2 table spoon |
| Vegetable Oil (tel) | 4 table spoon |
| Salt (namak) | to taste |
Method
- 1. Take coriander leaves, green chili, coriander seeds, cumin seeds, green cardamom, cinnamon, cloves, black pepper, garlic and ginger in a jar and make a smooth paste of it.
- 2. Heat a pan add chicken, salt, 1 cup of water and 1 table spoon of prepared spices paste and boil it for 10 minutes.
- 3. Now add 2 table spoon of oil, tomato ketchup and cook it for 2 minutes. Now add the spice paste and cook it for some times.
- 4. Now add onion rings and adjust salt and cook it for 10 minutes at high flame (Don’t reduce the flame otherwise the onion will become soggy).
- 5. Now add vinegar and white rum cook it for 5 minutes
- 6. Serve "Chicken Cafreal" with salad and chips.
- Recipe Type : Chicken, Kabab / Starter, Non vegetarian
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