Chicken Cafreal Goan side dish.

Goa once a Portugal colony has managed to retain many of its culture as far as Arts , Music & food is concerned Chicken Cafreal is one such dish retained by the Goans so here is the recipe adding a bit of indian flavours.
Ingredients & method
1 kg chicken cut into large pieces
Dry Roast the foll
1 tsp coriander seeds
1 tsp jeera/cumin seeds
1 tbsp poppy / khus khus seeds
1 inch Cinnamon stick
5 cloves
10 black pepper seeds
dry roast the above ingredients & grind it into powder.
Oil roast
1 tbsp tamarind paste
8 pods of garlic
2 inch chopped ginger
8 green chillies
1 tbsp oil
1 cup chopped coriander leaves you can use the stems too.
heat  the oil in a pan when hot add the tamarind paste saute for a minute till the raw aroma goes add rest of the ingredients saute for 2 mins more put the flame off & let it cool then add it to the ground paste in the grinding jar add 1 tbsp lemon,salt & 1 tsp white vinegar & grind it to a smooth paste .
make thin slashes on the chicken & apply the paste all over it let it penetrate into the chicken through the slashes & keep it for marination for at least 3 hours in a cool place or if keeping it overnight then in a refrigerator .

Heat 3 tbsp oil in a thick bottomed vessel when hot sim the flame & add the marinated chicken pieces cover the vessel & let it cook on sim flame might take around 20 to 25 mins to cook keep tossing the chicken every 4 mins till its done .
Slice 1 big onion into thick rings add 1 tsp white vinegar & pinch of food colour (optional) to it slice 2 green chilies into halves keep few onion rings for garnishing rest toss it into chicken vessel cook for few more minutes with the vessel covered your Chicken Cafreal is ready serve it with pav or steamed rice.  ( you can also add 60 ml of white rum along with the onions but its optional )