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Chicken Cafreal Kebabs


Cafreal Masala

  • 1 tsp Tamarind in 1/2 cup of Water
  • 1 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Cloves
  • 2 inch stick Cinnamon
  • 2 tsps of white Poppy seeds
  • 1/4 cup Coconut Vinegar
  • 1/4 cup green Chillies
  • 1/4 cup sliced Ginger
  • 1/4 cup of Garlic
  • 4 cups of Coriander
  • 1/4 Water
  • 1 tsp Turmeric
  • 1 tsp of Salt


  • 4 lbs Chicken breast
  • Salt to taste
  • 1/2 cup diced Onions


  • Soak the tamarind in water preferably hot for about 30 mins then cool and squeeze to release the pulp
  • Lightly roast the peppercorns, cumin, cloves, cinnamon and poppy seeds and cool
  • In a food processor or spice grinder, grind these to a powder
  • Using a bigger food processor jar, add the vinegar, green chillies, ginger and garlic followed by half the coriander and water
  • Grind to a paste
  • Add the second half of the coriander and the ground whole spices and grind till smooth
  • In a large food processor jar add the chicken breast cut in cubes
  • Add all the Cafreal masala, salt to taste and the diced onions and process till the chicken forms a thick paste that easily holds together - don’t over puree
  • Using oiled hands form the kebabs in a flat sausage like shape around the stick and shallow fry
  • For reheating, do not use the microwave, it can cause the stick to come loose