Name: Chicken Cafreal recipe by Em Kay at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Ingredients: Cleaned and cut chicken pieces 1/2 kg; Potatoes 2 medium sized; Green coriander leaves 1 bunch; Green chillies 2; Dry red chillies 2; Ginger 1 inch; Garlic 6 cloves; Black pepper corns 8; Cloves 4; Cinnamon 1 inch, 2 pieces; Turmeric powder 1/2 teaspoon; Vinegar 2 tablespoons; Brown sugar/ Jaggery 1 teaspoon; Salt to taste; Unsalted Butter

Ingredients Serving: 2

Cleaned and cut chicken pieces 1/2 kg
Potatoes 2 medium sized
Green coriander leaves 1 bunch
Green chillies 2
Dry red chillies 2
Ginger 1 inch
Garlic 6 cloves
Black pepper corns 8
Cloves 4
Cinnamon 1 inch, 2 pieces
Turmeric powder 1/2 teaspoon
Vinegar 2 tablespoons
Brown sugar/ Jaggery 1 teaspoon
Salt to taste
Unsalted Butter

Instructions

Mix and grind a smooth paste of all the following, coriander, green chillies, red chillies, spices, ginger, garlic, vinegar, sugar/ jaggery, salt and turmeric. (The paste should taste pungent, sweet, sour and salty at the same time. Adjust the ingredients as per your taste. I prefer tangy and sweet taste, thus I tend to add extra sugar and vinegar.)
Apply this paste to the chicken pieces and set it aside for 45 mins.
Peel and cut the potatoes into wedges shapes.
Once the marination of the chicken is done it is ready to cook. Add butter to a thick bottomed vessel/kadhai. Transfer all the chicken pieces into this hot butter. Then add the potato wedges in and mix everything together. Simmer and cook for 30 mins.
Check to see if it is cooked, the water will release and the chicken will dry completely. The chicken pieces will be tender and can be cut easily with a knife. ( The sugar will be caramalized and give the marinade/masala a sticky and thick consistency.
Serve it hot with a pav or bread.

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