recipe 
yields
8–10 servings
2 bunches cilantro
⅓ cup chopped fresh ginger
1 jalapeño
6 cloves garlic
4 shallots
Zest and juice of 2 limes
2 teaspoons Vishwesh’s Garam Masala (recipe follows)
½ cup olive oil,Salt and pepper
18 boneless skinless chicken thighs (or 2 whole chickens cut into 16 pieces)
2 red onions, thinly sliced,Lime wedges,Flatbread (recipe follows)
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 cinnamon stick
3 pods green cardamom
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon crushed red pepper
Ingredients
Chicken Cafreal
Vishwesh’s Garam Masala
steps
Chicken Cafreal
- Combine first 8 ingredients in bowl of food processor and purée to a smooth, uniform paste. Season to taste with salt and pepper.
- Rub paste over chicken and set marinated chicken aside for a minimum of 4 hours
(can leave overnight, covered, in refrigerator). - When ready to cook, wipe off excess marinade and grill chicken (can also pan-fry if desired).
- Serve with sliced red onion, lime wedges, and flatbread.
Vishwesh’s Garam Masala
Toast all the spices until very fragrant. Cool and grind in a spice grinder. Store in airtight container.
Date Published: 09.13.15
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- from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford, Mississippi
