Galinha Cafreal - Chicken Cafreal

Ingredients

Chicken	1 Kg.
For Cafreal Paste
Coriander Leaves	2 Bunch
Green chili	4  Nos.
Coriander seeds	1/2 Tbsp.
Cinnamon	1" Pc.
Cloves	8 Nos.
Cumin	1 Tsp.
Fennel	1/2 Tsp.
Black Pepper Corns	1 Tsp.
Garlic Cloves	8 No.
Ginger	1" Pc.
Goan Vinegar	3 Tbsp
Rum	30 Ml.
Salt	To taste
Oil	For cooking
For serving
Onion- cut into thick slices	1 No.
Tomato- cut into thick slices	1 No.
Boiled potato-cut into thick slice	1 No.

Method of Preparation

• Clean & cut chicken into 10 to 12 pcs with skin and pat dry.
• Rub salt to the chicken nicely and keep aside.
• Remove roots, clean and wash coriander and cut roughly. 
• Remove stems from chilies and break into pieces. 
• Grind all the Cafreal ingredients into a fine, thick paste using the Goan vinegar rum.
• Marinade the chicken with the paste & leave overnight in the refrigerator.
• Pot roast or cook in oven. You may grill also over charcoal or hot plate.
• Garnish with sautéed potato, tomato and onion slices.
• Note: if you prefer leaner Cafreal, remove bones and skin from the chicken.
• If Goan vinegar is not available you may use malt vinegar.