Chicken Cafreal
Chicken Cafreal is a spicy, tangy, and rustic Goan preparation where chicken is marinated in a green-colored Cafreal paste before cooking. Make it using my easy recipe.
You may like some more Goan recipes: Shrimp Vindaloo, Goan Fish Curry, Goan Prawn Curry, and Chicken Vindaloo.
About Chicken Cafreal
Chicken Cafreal is a Portuguese-influenced dish in Goan cuisine. It is popular in local restaurants and homes.
To make Goan Chicken Cafreal, bone-in chicken thighs are marinated with a spicy, tangy, and slightly sweet green-colored Cafreal masala paste and then cooked in a pan until well done.
Some Goan homes also add a splash of dark rum at the end of cooking, which adds a beautiful flavor.
Serve Chicken Cafreal as an appetizer or a side dish with any Goan-style meal. It can also be served with a refreshing salad or soup.
Ingredients
For The Cafreal Paste
To make Cafreal paste, you will need a few basic pantry ingredients such as cumin seeds, white poppy seeds, whole black peppercorns (kali mirch), cinnamon (dalchini), cloves (laung), cilantro (fresh coriander leaves), fresh mint leaves, fresh ginger, green chillies, lime juice, and tamarind paste.
You can replace the lime juice with white vinegar to make a chicken Cafreal recipe.
Adjust the green chilies as per your taste.
Others
You will also need chicken, turmeric powder, salt, sugar, and oil.
For the best flavor, use skinless bone-in chicken thighs with legs. You can also use a whole chicken cut into 1-½-inch pieces or just chicken leg pieces.
If you do not like bone-in chicken, use boneless chicken cut into bite-sized pieces.
How To Make Chicken Cafreal
Make The Green Masala Paste
Add the following ingredients to a blender along with 2 tablespoon water.
- 1 teaspoon cumin seeds
- 2 teaspoon white poppy seeds
- ½ teaspoon whole black peppercorns
- 1-inch piece of cinnamon stick
- 5-6 cloves
- 1 cup cilantro (packed, rinsed)
- ¼ cup mint (packed, rinsed)
- 2 teaspoon chopped ginger
- 4-5 cloves of peeled garlic
- 4-5 medium-spicy green chilies
- 2 tablespoon lime juice
- 2 tablespoon tamarind pulp
Blend to make a fine paste. Scrape the sides of the blender a few times.
Marinate The Chicken
Wash 4 bone-in chicken legs with thighs 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 following ingredients to the bowl and mix well.
- Cafreal paste
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
Cover the bowl with a cling wrap and refrigerate for at least 1 hour (or 12 hours for the best result).
Fry The Chicken
Heat 4 tablespoon oil in a large wide pan over medium-high heat.
Once the oil is hot, arrange the marinated 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.
Frequently Asked Question
Yes, you can. Add some water to the ready chicken and bring the curry to a boil.
Serving Suggestions
Chicken Cafreal is best served hot, right off the pan.
Pair with Goan Poee, pav, or any crusty bread. It can also be served with steamed rice or jeera rice.
A side of potato wedges or buttered peas also works well.
Storage Suggestions
Leftover chicken cafreal can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan with a splash of water or microwave until hot.
You can also freeze it for upto a month. Thaw, reheat and serve.
You can also marinate the chicken in Cafreal masala and freeze it raw. When ready to cook, thaw and cook fresh for best flavor.
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Chicken Cafreal Recipe
Ingredients
For The Cafreal Paste
- 1 teaspoon cumin seeds
- 2 teaspoons white poppy seeds (khus khus) (skip if not available)
- ½ teaspoon whole black peppercorns (kali mirch)
- 1 inch piece of cinnamon stick (dalchini)
- 5-6 cloves (laung)
- 1 cup cilantro (fresh coriander leaves) (packed, rinsed)
- ¼ cup mint leaves (packed, rinsed)
- 2 teaspoons peeled and chopped ginger
- 4-5 peeled garlic cloves
- 4-5 green chilies (medium spicy)
- 2 tablespoons lime juice
- 2 tablespoons tamarind pulp
To Marinate The Chicken
- 4 bone-in skinless whole chicken legs with thighs
- Cafreal paste
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- 4 tablespoons oil (for frying)
Instructions
Make The Cafreal Paste
- 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.
Marinate The Chicken
- 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).
Fry The Chicken
- 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.
Thank u Ms Neha ,Good recepe
How can it be green with tamarind paste which is black?
The proportion of tamarind paste as compared to the greens is very less.