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