Goan Chicken Cafreal Green Masala Grilled Classic

Method

1. 1

   Make green masala: blend coriander, mint, green chillies, garlic, ginger, cumin, cloves, cinnamon, vinegar, oil, turmeric and salt into a smooth thick paste.

2. 2

   Add minimal water only if needed.

3. 3

   Score the chicken pieces with deep cuts. Apply the green masala all over, pressing it into the cuts.

4. 4

   Marinate covered in the refrigerator for 4 to 6 hours — overnight is better.

5. 5

   Heat 2 tbsp oil in a heavy pan on medium-high.

6. 6

   Place the marinated chicken pieces skin-side down. Cook on medium-high for 4 to 5 minutes until the bottom develops a deep green-brown crust.

7. 7

   Flip. Cover with a lid. Cook on medium for 15 minutes.

8. 8

   Uncover. Cook on medium-high for 5 more minutes to dry and crisp the masala coating.

9. 9

   For grilling: grill on medium-high heat for 12 to 15 minutes turning once, basting with any remaining marinade.

10. 10

    Serve with lemon wedges and Goan pao.