Chicken Cafreal

Ingredients

6 Chicken Drumsticks
2 Cups Chopped Coriander leaves
6 Green Chillies
½ Cup Chopped Mint leaves

1 Medium Onion, Chopped
12 big Garlic flakes

1 ¼ “piece Ginger

12 Black Pepper corns
1 teaspoon Cumin seeds
2” Cinnamon stick
4 Cloves
½ teaspoon Mace
2 tablespoons Lime juice/Vinegar
30 ml feni (Optional)

Sugar to balance

Butter to shallow fry/baste
Salt to taste
 
Method

Clean the Chicken Drumstick thoroughly in water and pat dry.  Make gashes on the drumsticks to allow the marinade to get absorbed well. Make a smooth paste with all the ingredients except Butter. Apply this paste to the chicken, and leave to marinate in the refrigerator for 12-24 hours. The lime juice/vinegar aids the tenderizing process and makes the chicken soft and tender. Remove from refrigerator and thaw before moving on to the next stage. In the Goan version, the chicken drumsticks are first cooked for about 20 minutes with the green spice paste and then shallow fried in butter for a crispy fried finish. I prefer to directly bake/grill the marinated chicken till done, and the juices run clear. Serve the Chicken Cafreal with a salad of your choice and some home fries.