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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend coriander leaves, mint leaves, green chillies, garlic, ginger, cumin seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, vinegar, lime juice, and salt to a smooth paste, adding water if needed.
Mix chicken pieces with the marinade in a large bowl until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat oil in a large pan over medium-high heat. Cook marinated chicken in batches for 5 to 7 minutes on each side until cooked through and golden brown.
Transfer cooked chicken to a serving platter, garnish with fresh coriander leaves, and serve hot with rice or bread.
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For a smokier flavor, grill the chicken instead of frying.
Adjust the number of green chillies based on your spice preference.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but you can use dried herbs in smaller quantities if needed.
How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight is preferred for deeper flavor.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 375°F (190°C) until cooked through, but it may not have the same crispy texture.
What sides go well with Chicken Cafreal?
Serve with rice, bread, or your favorite sides like roasted vegetables.
Is it necessary to use all the spices listed?
For authentic flavor, it's best to use all the spices, but you can adjust based on availability and preference.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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