Name: Combo: (250g Goan Style Chicken Cafreal + 250g Tangy Chicken Ghee Roast)
Brand: FreshToHome
SKU: v-250g-goan-chicken-cafreal-250g-chicken-ghee-roast
Price: 275.0000 INR
Availability: InStock

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Combo: (250g Goan Style Chicken Cafreal + 250g Tangy Chicken Ghee Roast)

₹460.00 ₹460.00

Special Price ₹275.00 ₹275.00 /Pack /Pack

Pack

(Total price: 275)

MRP: ₹460.00/Pack

Sale price: ₹275.00/Pack

Goan Style Chicken Cafreal: A spicy green tinged chicken, the cafreal has the origins in African continent and is introduced to the Goan state by the Portuguese colonists. Cafreal is quiet a popular dish served either grilled as a dry preparation or cooked with extra moisture to form a semi gravy consistency.

Tangy Chicken Ghee Roast: A fiery dish for the fiery team from Bangalore. The origin of this vibrantly red, slightly tangy, and spicy chicken preparation can be traced to the Mangalore-Kundapur region of Karnataka. The red color comes from Byadgi Chilli, a spice native to Karnataka, which is one of the main ingredients along with the other spices, and ghee. Goes well with a plate of hot, steamed rice.

Storage Instructions:
Always store in deep freezer at -18°C or below

Marketed By:
Freshtohome Foods Private Limited No.201, 2nd FLOOR, Carlton Towers No.1, Old Airport Road, Kodihalli, Bangalore Urban, Karnataka - 560008

FSSAI Lic. No. 11221999000168

Cooking Instruction:

Goan Style Chicken Cafreal: Unpack the marinated chicken into a bowl and make sure all the marinades from the pouch are scraped into the bowl. Mix the chicken well for an even coating of the marinade. Heat up a griddle / hot plate. Apply oil and heat up oil. Place the marinated chicken pieces on the hot plate and grill on a slow fire. Turn sides to have an even colouring all over and a well cooked meat. Make sure not to allow the chicken to over cook and dry.
Tangy Chicken Ghee Roast: In a thick bottom fry pan add 100ml water and unpack the Tangy Chicken Ghee Roast masala into this pan. Allow it to cook in low flame stirring occasionally. Don't allow the pan to dry up and burn. Add more water if masala turns too dry. Cook for 10 minutes and check for the doneness of chicken.Serve with some fried cashew-nut on top as garnish.