Chicken Cafreal

Ingredients

• 400-500 Gram Chicken

• 2 Potatoes (cut into wedges)

• 1 Onion (medium sized cut into cubes)

• 1/2 Tsp Turmeric Powder

• 3-4 Tbsp Oil

• 1 Tbsp Lime Juice

• 1 Tsp Sugar

• Small ball of Tamarind

• Salt to taste

For the masala

• 1 Tbsp Coriander Seeds

• 1/2 Tbsp Cumin

• 1-1/2 Inch Cinnamon

• 8 Peppercorns

• 1 Tsp of Cloves

• 1/2 Tsp poppy seeds

• 3-4 Green Chilies

• 2 Inch Ginger

• 7-8 Garlic Cloves

• 2 Cups of coriander

• Water

Method

• Wash and clean chicken pieces and apply turmeric powder, salt and keep it aside

• Dry roast all the ingredients ,mentioned under "for the masala" except the coriander till you get a nice aroma of all the spices and they turn light brown in colour

• Cool the masala and then blend it in a mixer by adding coriander, lime juice, salt, tamarind,and water  to it, into thick smooth paste

• Marinate the chicken pieces, onion and potato wedges with the masala and keep it in the refrigerator at least for 4 hours or for best results you can marinate it overnight

• Heat a deep pan with oil and first add the onion and potato wedges and the extra masala from the marinated chicken and fry it for about 5-6 minutes

• Once the masala is cooked and releases oil, add the marinated chicken, sugar, salt  and nicely mix it

• Cover the pan with a lid and let the chicken cook for about 10-15 minutes on medium flame. In this process chicken will ooze out water and all the ingredients will nicely get cooked

• Now, remove the lid and cook it on high flame to the desired consistency. Depending on whether you want it to be dry or with a little gravy

• Enjoy it with bread