Servings:
Ingredients
Cafreal spice blend
- ½ inch Cinnamon Stick
- 6 no Cloves
- 1 tsp Black Peppercorns
- 8 no Cardamom Pods
Cafreal Paste
- 30 g Garlic Cloves peeled
- 10 g Ginger peeled
- 10 no Green Chillies adjust to spice preference
- 25 g Fresh Mint Leaves cleaned ½ bunch
- 50 g Fresh Coriander Leaves Cilantro ½ bunch
- 120 g Toddy Vinegar or substitute with Apple Cider Vinegar
- 1 pinch Turmeric Powder
- 2 tbsp Salt
- 1000 g whole Chicken ½ cut, bone-in with skin
- 5 tbsp butter (optional)
Instructions
- Heat a pan over low heat and dry roast cinnamon, cloves, cumin seeds, and black peppercorns for about 2–3 minutes until aromatic.
- Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- In a blender, combine ginger, garlic, green chilies, coriander leaves and mint leaves
- Blend into a smooth paste, adding a toddy vinegar. Scrape down the sides of the blender to ensure even blending.
- Rinse the chicken under cold water and pat dry with paper towels. Make deep gashes in the chicken pieces to help absorb the marinade.
- Rub the chicken thoroughly with the prepared spice powder, turmeric and salt.
- Coat the cafreal paste and gentle Massage it into the gashes for even flavor distribution. Cover and refrigerate for at least 2–3 hours (overnight for best results).
- Set your air fryer to 180°C (356°F). Place marinated chicken in the air fryer basket in a single layer. Cook for 15 minutes on one side. Spread a piece of butter on the chicken to become extra crispy and moist chicken (Optional).
- Flip the chicken pieces and cook for another 20 minutes at the same temperature until golden brown and fully cooked.
- Serve hot chicken cafreal with potato wedges, crusty bread rolls, or steamed rice.
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