Start with slashing the chicken thighs of drumsticks to make deep cuts. This makes it easy for the marinade to penetrate the meat and add flavour to the chicken.

Peel the onion. Make deep cuts to open up the inner layers. Roast the onion over an open flame till charred. This adds a nice smoky flavour to the dish.

Prepare the chicken cafreal recipe marinade: Add the coriander leaves, charred onion, garlic pods, green chillies and spices to a grinder/food processor. Add the vinegar and grind to a fine paste. You can add just enough water to make a thick paste if needed. You can store the marinade in the refrigerator for up to a month.

To cook chicken cafreal, add a tbsp of butter to a thick, flat-bottomed skillet or saucepan. Throw in a few peppercorns, a cinnamon stick and a bay leaf for additional flavour.

Squeeze out the extra marinade from the chicken and place the chicken pieces skin side down on the pan. Sear the pieces over a high flame till brown.

Then add half a cup of water and another 2-3 tbsp of the reserved marinade.

Cover the pan and cook till the chicken cooks through. Adjust the gravy as per your preference.