Chicken Caffreal Recipes

Steps:

• Using mortar and pestle or a food processor, grind or process to a paste the ginger, garlic, chili peppers, tamarind and vinegar.
• Add to the ginger mixture the turmeric, black pepper, Worcestershire sauce, salt, tomato juice, sugar, oil, and rum. Mix all ingredients thoroughly.
• Rub the chickens inside and out with the marinade and refrigerate 1 1/2 to 2 hours, or overnight.
• Preheat oven to 400 degrees. Put the chicken and all the marinade in a roasting pan and bake 8 minutes; then sprinkle tomatoes and onion over and around the chicken. Occasionally stir onions and tomatoes with sauce and cook chicken 30 minutes total or until done. Cut along backbone and pull each half breast off bone. Discard bones. Serve with marinade, tomatoes and onions.

Steps:

• Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
• 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.
• 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.
• 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).
• Drizzle with lime juice before serving.

Steps:

• Pierce the chicken pcs with a fork.
• Marinate them in salt and sour lime juice Grind the masala ingredients to a paste Spread this paste too over the chicken and keep at room temperature for 2 hours atleast.
• Heat the oil in a large frying pan and add the chicken pcs and saute for 10-12 mins (or more) until the skin of the chicken is dark and the juices run clear when the chicken pcs are pricked with a knife tip.
• Halfway through add the potato slices so that they too fry with the chicken.
• Serve hot.