- 1 kg chicken 1 lemon juice 8 red chillies (peppers) 7 cloves (lavang, laung) 1 inch cinnamon (tikhi) 1 teaspoon cumin seeds (jeera) 12 garlic cloves (lasun) ½ teaspoon shahjeera 1 inch ginger (adrak, ala) 1 tablespoon vinegar 3 tablespoon oil 1 onion for grinding into paste 2 onion cut into rings Salt to taste ¼ teaspoon sugar
Chicken Red Cafreal belongs to the exotic state of Goa in India which was a Portuguese colony for 400 years. This has influenced the Goan cuisine to a large extent and Cafreal is one of the masterpieces passed on through generations. It is made in a deliciously spicy fragrant red marinade. This variant of Red Cafreal is a very rare one which is not usually found in restaurants, it’s one of my family secrets which I am proud to share with the world. A sure fire hit with people of all ages and cultures. It goes well with garlic bread/ rotis/ parathas/ tortillas/ pita bread etc.
- Cut the chicken into large pieces.
- Take a fork and prick the meat all over to help the marinade to seep inside.
- Apply salt and lemon juice to the chicken and keep it aside for at least ½ an hour.
- Grind to a paste the following in a mixer (red chillies, cloves, cinnamon, cumin seeds, shahjeera, garlic, ginger, turmeric powder, onion).
- Add vinegar and sugar to the paste. Fry this paste in a little oil for about 10 minutes to get rid of the raw smell.
- Marinate the chicken in the above paste for at least 3 hours.
- Keep the chicken in a flat plate or pan, place a plate on it and keep a weight of 1 kg on it as shown in the picture.
- This is a traditional method and the marinade seeps deep inside the meat.
- Heat a tawa /pan.
- Add oil to it and fry the chicken till all the juices are absorbed and the chicken becomes brown.