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Chicken Pot roast with garam masala
Published On: 30 Aug 2002
Bengali: Laban / Noone
for more details, click the name of the ingredient
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Star Anise
Bengali: Chakro Phool / Guamouri
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
Marinate the chicken with salt and lime juice and keep aside for 15 minutes.
Grind the remaining ingredients, except oil, to a fine paste.
Apply the masala paste onto the chicken pieces and marinate the chicken for 30 minutes.
Heat oil in a pan and shallow fry the marinated chicken till well fried.
Cover and cook till done and dry.
Garnish with onion rings, slices of tomatoes, potato slices and lemon wedges.
:- Serve hot with rice.
You got the spelling of Cafreal wrong. Also its is a dish originated in Africa by Goans. It is not Keralite cuisine.
Sorry this comment was for another user on here who wrongly stated that this dish Chicken Cafreal is keralite cuisine.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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