Mr. Vijay Varma(2nd sem BCT&CA) is a budding chef who is keen to make his career in Indian Kitchen. He has been nominated by Indian Institute of Hotel Management & culinary arts as the chef of the day. find below his CHICKEN CAFREAL recipe.

Ingredients

  • 350 gm Boneless chicken leg
  • 30 ml Oil
  • 100 gm Potato wedges
  • 50 ml Chicken stock
  • 1 tsp Tomato ketchup
  • 10 gm Ginger and garlic paste
  • 5 gm Salt to taste
  • 8 gm Sugar to taste

 For the masala:

  • 50 gm Mint leaves
  • 150 gm Coriander seeds
  • 15 gm Cumin seeds
  • 10 Cloves
  • 1 inch Cinnamon stick
  • 10 Black Peppercorns
  • 50 ml Toddy vinegar
  • 2 nos Green capsicum
  • 6 no Green chilies

Method

For the Cafreal masala

  • Mix all the ingredients for the masala paste together and gradually add half of the toddy vinegar (or palm vinegar) to the mixture.
  • Grind till the mixture is smooth.
  • Keep the mixture aside in a bowl.
  • Marinate the chicken with ginger and garlic paste, remaining toddy vinegar (or palm vinegar) and salt. Keep it aside for 15 minutes.
  • Apply half the Cafreal masala to the chicken and let it marinate for 3 to 4 hours.
  • Heat oil in a pan, add the marinated chicken and cook covered on a medium heat, stirring occasionally.
  • Add the chicken stock, remaining Cafreal masala, potato wedges, salt, sugar, tomato ketchup and cook over 75 degrees for 10 minutes.
  • Serve hot, garnished with mint leaves