Goan Chicken Cafreal (No Rum) | Cafreal Chicken

Goan Chicken Cafreal (No Rum) | Cafreal Chicken
Allergy Info: Dairy-free, gluten-free, and nut-free Chicken recipe. (Please do check the Ketchup ingredients)
Serves: 6
Ingredients for Goan Chicken Cafreal:
Chicken - 2.205 lbs/1 kg
Potato Wedges from 3 big potatoes
Oil - As needed, Use neutral tasting oil
Tomato Ketchup - 2 tblspns
Salt - to taste
For the Masala:
Cilantro/Dhaniya - A very generous bunch or two
Ginger - 1 inch, roughly chopped
Green Chillies - 3-4 based on spice tolerance
Garlic - 5 big cloves/2.5 tblspns, roughly chopped
Coriander seeds/Dhaniya - 3/4th tblspn
Cumin seeds/Jeera - 1 tspn
Fennel seeds/Saunf - 1/2 tspn
Cloves - 7
Black Peppercorn - 1 tspn
Cinnamon stick - 1 inch
Turmeric powder - 1 tspn
Sugar - 1/2 tspn
Salt - 2 tspns
Lemon juice - 2 tblspns
Water - 4 tblspns
Method:
1) Make masala paste. Marinate Chicken in it for 30 minutes.
2) Soak potato wedges in water to remove excess starch. Drain water and salt it.
3) Heat oil in a pan over medium-high flame. Cook potatoes until tender. Remove and store until a later time.
4) In the same pan, add more oil if needed. The flame should be on medium. Add Chicken in batches and cook for 3-4 mins on each side.
5) Return all the Chicken to the pan. Add leftover marinade and water swirled around the mixie jar. Cook covered for 10 mins, then turn sides and cook covered again for 10 mins or until done.
6) Add ketchup and mix very well. Switch off the flame.
7) Serve hot with potato wedges and freshly baked bread rolls.
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