Chicken Cafreal from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford
Photo by Bob Bayne

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8–10 servings

    Chicken Cafreal
  • 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)
  • Vishwesh’s Garam Masala
  • 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

Chicken Cafreal

  1. Combine first 8 ingredients in bowl of food processor and purée to a smooth, uniform paste. Season to taste with salt and pepper.
  2. Rub paste over chicken and set marinated chicken aside for a minimum of 4 hours
    (can leave overnight, covered, in refrigerator).
  3. When ready to cook, wipe off excess marinade and grill chicken (can also pan-fry if desired).
  4. 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.

  • from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford, Mississippi

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