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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
Cook Time 15 minutes
Total Time 45 minutes
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.