By David Rocco’s Dolce India
INGREDIENTS
– 4 boneless, skinless chicken breasts
– ¼ cup Ginger garlic paste
– 2 tsp salt
– 1 tbsp toddy vinegar
– 2 tbsp lime juice
– 2 tbsp dark rum
– 1 tbsp butter
– 1 tbsp olive oil
MASALA:
– 1 whole cinnamon stick
– 1 pinch of cloves
– 1 tsp black peppercorns
– 1 tsp cumin seeds
– 1 peeled cardamom seed
– 1 tsp white sugar
– 1 tsp salt
– 10 green chili, stems removed
– ¼ cup fresh mint leaves
– 1 cup copped fresh coriander, stems removed
– 1/3 cup water
DIRECTIONS
Cut slits into chicken breasts, about ½” deep. Stuff slits with ginger garlic paste and sprinkle with salt. Place breasts in a bowl and add remaining ginger garlic paste. Add toddy vinegar, limejuice and rum and toss to coat. Let rest for 30 minutes.
Add all the ingredients for the masala in a blender and process until smooth.
In a pan, heat butter and olive oil and sear chicken breasts, about 4 minutes per side. Add in the cafreal masala and combine until chicken is fully coated. Reduce heat to medium, cover pan with a lid and continue cooking for 20-25 minutes. Serve immediately.
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