Goan Chicken Cafreal

Instructions

1. Prepare the marinade
   In a blender or food processor, combine cilantro, green chilies, garlic, ginger, cumin seeds, cloves, black peppercorns, coriander seeds, vinegar, and lime juice. Blend into a smooth, thick green paste. Add a tablespoon of water if needed to help blending.
2. Marinate the chicken
   Make small cuts in the chicken pieces to help the marinade penetrate. In a large bowl, coat the chicken thoroughly with the green paste. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor development.
3. Prepare for cooking
   Remove marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes before cooking. This ensures even cooking throughout the chicken pieces.
4. Cook the chicken
   Heat oil in a large heavy-bottomed skillet or pan over medium-high heat. Once hot, add the chopped onions and sauté until they turn translucent and begin to brown, about 5-6 minutes.
5. Add chicken to the pan
   Add the marinated chicken pieces to the pan, skin side down first. Cook for about 5 minutes until the skin browns, then turn the pieces over and cook for another 5 minutes until lightly browned on all sides.
6. Simmer and tenderize
   Reduce heat to low, cover the pan, and let the chicken simmer in its own juices for about 15 minutes. Check occasionally and add a splash of water if the mixture seems too dry. The chicken should be tender and fully cooked when done.
7. Final seasoning
   Uncover, increase heat to medium, and cook for a final 3-5 minutes to reduce any excess liquid and intensify flavors. Taste and adjust salt if necessary. The sauce should thicken and coat the chicken pieces.