Name: Chicken Cafreal recipe by Tathagata Deb at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: Chicken pieces 1kg; Coriander leaves 3 cups; Green Chilies 10-12; Ginger 2 inches; Garlic 8-10 pods; Bay leaves 2 (small ones); Cloves 6-7; Black pepper (whole) 5-6; Cinnamon 2 inch bark; Cumin seeds (roasted) 1+1/2 tablespoons; Turmeric powder 1 tablespoon; Potatoes (sliced into wafer size) 2 medium ones; Salt; Refined oil

Ingredients Serving: 8

Chicken pieces 1kg
Coriander leaves 3 cups
Green Chilies 10-12
Ginger 2 inches
Garlic 8-10 pods
Bay leaves 2 (small ones)
Cloves 6-7
Black pepper (whole) 5-6
Cinnamon 2 inch bark
Cumin seeds (roasted) 1+1/2 tablespoons
Turmeric powder 1 tablespoon
Potatoes (sliced into wafer size) 2 medium ones
Salt
Refined oil

Instructions

Make a fine paste of the coriander leaves, green chilies, cumin seeds, black pepper, cinnamon, cloves, ginger, garlic and bay leaves.
Take the chicken pieces and wash them properly and make incisions on them with a knife.
Marinate the chicken with turmeric powder, salt and the paste properly, for a minimum of 1 hour.
Next heat refined oil in a wok and fry the chicken pieces in mild flame.
Fry them medium and then take those pieces and keep separately.
Next fry the chicken again and this time add the remaining marinade into the wok and add little water. Cook in mild flame with the cover on for atleast 15-20 minutes.
Add a little salt to the potatoe pieces (with the skin on) and fry them in oil.
Set the plate by arranging the potatoes on the rim and place the chicken at the centre. Serve hot with rice/roti/paratha.

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