My goan neighbour had passed on the recipe to me .However I altered the amount of spices used and replaced the tamarind pulp with fresh lime juice.Goans prefer this dish to be a more on a tangy side hence they use tamarind pulp and they like it semi dry which they enjoy with some poi(bread)But I prefer it to be on a drier side .
It can be shallow fried ,I have pan fried it.You can also grill it.Served with some salad and fries makes a great appetizer.
500-750 gms Chicken (i used breast and thigh)
salt to taste
lime juice as needed
to grind to paste
a large bunch of coriander leaves
1 tsp cumin seeds
2 inch Cinnamon
3-4 green cardamon
8-10 garlic cloves
1.5 inch ginger
1/2 tsp turmeric powder
1/2 tsp sugar
oil as needed to pan fry or shallow fry.
Wash the Chicken pieces well and make some slits to marinate well.
rub on some lime and salt.
Grind the spices along with the vinegar to a smooth paste .
apply the paste well on the chicken and marinate well for 5-6 hours or overnight.
Pan fry or grill till done .If you want the cafreal to be semi dry cook it on low flame till its done.
You can also keep it oil free by cooking it on low flame on both sides.The chicken will cook in its own juices .
Serve hot with some fries or some salad along and relish it the way it is or with pav/roti.
You could also add tamarind pulp and skip the lime juice.
The original recipe calls for poppy seeds/khus khus you can add 1/2 tsp while grinding the spices.
Some goans also grind onions with the spices if you wish too go ahead.