Goan Chicken Cafreal
Description
This is the traditional Goan version of masala chicken. It can be either fried or grilled on the BBQ.
Ingredients
•
1 (2 to 3 pound) whole chicken
•
salt to taste
•
6 fresh green chile peppers, chopped
•
1 bunch fresh cilantro, chopped
•
15 cloves garlic, roughly chopped
•
1 (1 inch) piece fresh ginger, chopped
•
1 tablespoon tamarind paste
•
1 tablespoon poppy seeds
•
1 tablespoon cumin seeds
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1 (1 inch) piece cinnamon stick, broken into pieces
•
8 whole cloves
•
6 peppercorns
•
1/2 teaspoon ground turmeric
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2 cups vegetable oil for frying, or as needed
•
1 medium lime, juiced
Directions
1
Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
2
Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
3
Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
4
Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5
Drizzle with lime juice before serving.