Goan Chicken Cafreal

1. Wash the chicken and cut it into large pieces. Rub with salt and set to aside.

2. Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.

3. Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.

4. Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Drizzle with lime juice before serving.

Cook's Note:

Instead of using a mortar and pestle to make the masala paste, use a spice grinder to grind all the spices. Then add them to your blender with chiles, coriander, garlic, and ginger and process to a paste.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.