Add all the ingredients to a blender along with 2 tablespoons of water. Blend to make a smooth paste. Scrape the sides of the blender a few times.
Wash chicken pieces and pat them dry using paper towels. Make gashes using a sharp knife in the chicken. Add the chicken pieces to a large bowl.
Add the Cafreal paste, turmeric powder, salt, and sugar to the bowl and mix well. Cover the bowl with a cling wrap and refrigerate for at least 1 hour or 12 hours for the best result.
Heat oil in a large wide pan over medium-high heat. Once the oil is hot, arrange the chicken pieces in the pan in a single layer.
Fry undisturbed for 5 minutes on each side. Add the leftover marinade to the pan along with ¼ cup of water and mix gently. Reduce the heat to low.
Cover the pan and cook for 10-12 minutes.
Remove the lid and increase the heat to high. Cook until the chicken pieces are dry. Flip a few times while cooking. Serve hot.