Ingredients
7 bundle Fresh Coriander (about 1 cup, tightly packed)
3 Green chillies (roughly chopped)
30 tbsp Granulated white sugar
4 tbsp Coriander seeds
6 tsp Cumin
5 tsp Fennel seeds
12 tsp cloves
5 inch Cinnamon stick
4 tsp Peppercorns
4 tsp turmeric powder
150 gramGinger Piece (roughly chopped)
200 gram Garlic cloves (roughly chopped)
Rum (rum as required OR use half vinegar and half water)
Instructions
Make a ginger garlic paste.
Slit the chicken in some areas and rub the ginger garlic paste, and salt on it. Leave it for about half an hour.
Grind the peppercorns, coriander leaves, cinnamon, chillies, cumin seeds, tamarind, cloves, vinegar, and the required amount of water or rum OR vinegar to make a masala paste.
Apply the paste on the chicken and let it marinate for more than 2 hours or leave it overnight.
Heat oil in a pan and add the chicken. Let it cook on both sides. Put in any leftover paste.
Cover the chicken and let it cook for 15-20 minutes on low heat until done. Make sure the masala paste has coated the chicken nicely. Add a little water while it’s cooking if it becomes too dry.
It is best enjoyed with local Goan bread (poee / poi).
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