Chicken Cafreal

why make this recipe

Chicken Cafreal is a bright, green and spicy Goan dish. It tastes fresh from coriander, garlic and warm spices. You can cook it for a quick dinner or a weekend meal. It pairs well with simple breads or rice.

introduction

Chicken Cafreal comes from Goa and uses a green spice paste made of coriander, garlic, ginger and whole spices. The marinade gives the chicken a deep, fresh taste. If you want more simple chicken ideas, try this collection: 20 chicken breast recipes you’ll love.

how to make Chicken Cafreal

1. Clean and pat dry the chicken pieces. Add salt and a little vinegar, mix and let sit for 10 minutes.
2. Grind the green paste from coriander, garlic, ginger, green chillies and the whole spices to a fine paste using a little water.
3. Mix the ground paste with the chicken and marinate for 2–3 hours.
4. Heat oil in a pan. Add the chicken with the marinade and fry until the outside turns light golden.
5. Add a little water and chicken powder, cover the pan and cook until the chicken is done (10–15 minutes).
6. Garnish with onion rings and lemon wedges. Serve warm with bread, roti or rice.

Ingredients :

• 500g chicken (preferably bone-in thigh pieces)
• 1 tsp salt or as per taste
• 1 tbsp vinegar
• 2 tbsp oil (for frying)
• 1/4 cup water
• 1/2 tsp chicken powder
• 1 cup coriander leaves (with tender stems)
• 4–5 garlic cloves
• 1-inch ginger
• 2–3 green chillies (adjust to taste)
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4–5 cloves
• 1-inch cinnamon stick
• 1 tsp turmeric powder
• 1.5 tbsp vinegar
• 1 tsp sugar

Directions :

1. Grind the coriander leaves, garlic, ginger, green chillies, cumin seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, vinegar, and sugar to a fine paste using little water.
2. Add salt and vinegar to the chicken. Mix well and let it sit for 10 minutes.
3. Add the ground paste to the chicken and mix well. Marinate for 2 – 3 hours.
4. Heat oil in a pan, add chicken pieces along with the marinade, and fry until the chicken turns light golden brown.
5. Add water and chicken powder. Mix well, cover, and cook for 10 – 15 minutes.
6. Garnish with onion rings and lemon wedges.
7. Enjoy it plain or with roti or bread.

how to serve Chicken Cafreal

Serve hot with warm roti, plain bread, steamed rice or a simple salad. Add lemon wedges and sliced onions on the side for extra taste. For baked or oven-style chicken ideas that go well with this dish, see baked chicken breast recipes.

how to store Chicken Cafreal

• Cool the chicken to room temperature before storing.
• Refrigerate in an airtight container for up to 3–4 days.
• Freeze for up to 2 months in a freezer-safe box. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove with a splash of water to keep it moist.

tips to make Chicken Cafreal

• Use bone-in thigh pieces for more flavor and juiciness.
• Marinate for at least 2 hours for best taste; overnight is better if you have time.
• Grind the paste fresh for a bright green color and fresh taste.
• Fry the chicken first to seal the juices, then simmer to cook through.
• Adjust green chillies to control the heat.
• Add a little lemon or vinegar at the end for a fresh lift.

variation (if any)

• Use boneless chicken if you prefer, but reduce cooking time.
• Grill or bake the marinated chicken for a charred flavor.
• Add a little coconut to the paste for a milder, creamy version.
• Make a vegetarian version using paneer or cauliflower with the same green masala.

FAQs

Q: Can I use chicken breast instead of thigh?
A: Yes. Use breast pieces but cook for less time so they don’t dry out.

Q: How spicy is Chicken Cafreal?
A: It is medium spicy. Reduce green chillies to make it milder.

Q: Can I make the green paste ahead of time?
A: Yes. Store the paste in the fridge for 2 days or freeze in portions.

Q: Do I need whole spices?
A: Whole spices (cumin, pepper, cloves, cinnamon) give the dish a warm aroma. You can use ground spices if needed.

Q: Can I grill the marinated chicken?
A: Yes. Grilling gives a nice smoky flavor. Watch the time to avoid overcooking.

Conclusion

For a classic Goan take and another clear recipe guide, see Goan Chicken Cafreal | Indian Recipes | Maunika Gowardhan.

Chicken Cafreal

Chicken Cafreal is a vibrant, spicy dish from Goa, featuring a green marinade of coriander, garlic, and warm spices, perfect for a quick dinner or weekend meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Goan, Indian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the chicken and marinade

• 500 g chicken (preferably bone-in thigh pieces) Bone-in pieces offer more flavor and juiciness.
• 1 tsp salt or as per taste
• 1 tbsp vinegar For marinating.
• 1 cup coriander leaves (with tender stems)
• 4-5 cloves garlic cloves
• 1 inch ginger
• 2-3 green chillies (adjust to taste) Spiciness can be controlled by adjusting the amount.
• 1 tsp cumin seeds Whole spices are preferred for flavor.
• 1 tsp black peppercorns Whole spices are preferred for flavor.
• 4-5 cloves Whole spices are preferred for flavor.
• 1 inch cinnamon stick Whole spices are preferred for flavor.
• 1 tsp turmeric powder
• 1.5 tbsp vinegar For the marinade.
• 1 tsp sugar

For cooking

• 2 tbsp oil (for frying) Use any cooking oil.
• 1/4 cup water
• 1/2 tsp chicken powder For added flavor.

Method

 

Preparation

1. Clean and pat dry the chicken pieces.
2. Add salt and a little vinegar, mix, and let sit for 10 minutes.

Making the Marinade

1. Grind the coriander leaves, garlic, ginger, green chillies, cumin seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, vinegar, and sugar to a fine paste using a little water.
2. Mix the ground paste with the chicken and marinate for 2-3 hours.

Cooking

1. Heat oil in a pan.
2. Add the chicken with the marinade and fry until the outside turns light golden brown.
3. Add a little water and chicken powder, cover the pan, and cook until the chicken is done (10-15 minutes).

Serving

1. Garnish with onion rings and lemon wedges. Serve warm with bread, roti, or rice.

Notes

Store cooked chicken in an airtight container for up to 3–4 days in the refrigerator, or freeze for up to 2 months. Thaw overnight in the fridge before reheating.