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Goan-style Chicken Cafreal recipe

Goan-style Chicken Cafreal

by Leena Kohli (@leenakohli)
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min
GoanLunchDinnerAppetiserSideMain CourseAppetizerMeatGluten-FreeNut-FreeNon-Vegetarian

Chicken Cafreal is a versatile and flavorful dish that offers a delightful taste of Goan cuisine. The vibrant green masala gives the chicken a rustic colour when cooked, adding to its visual appeal.

I first savoured Chicken Cafreal during a holiday trip to Goa, where I visited a local restaurant and...

Ingredients

8 Servings
(1 serving = 1 piece)

1st Marination

  • 8piece
    Chicken Drumsticks
  • 1tbsp
    Lemon Juice
  • 1tsp
    Turmeric Powder
  • 1tsp
    Salt
  • 1/3cup
    Onion, finely chopped

2nd Marination

  • 1 1/2cup
    Fresh Coriander Leaves & Stalks
  • 1/2cup
    Mint Leaves
  • 1piece
    Onion, medium-sized, roughly diced
  • 4piece
    Green Chilies (adjust to taste)
  • 10
    clove Garlic
  • 1in
    Ginger
  • 1tbsp
    Black Peppercorns
  • 1tsp
    Cumin Seeds
  • 1tbsp
    Fennel Seeds
  • 6piece
    Cloves
  • 1in
    Cinnamon Stick
  • 1/2tsp
    Turmeric Powder
  • 1tbsp
    Poppy Seeds
  • 2tbsp
    Lemon Juice
  • 2tbsp
    Oil
  • 1/2cup
    Water
  • Salt to taste

For Cooking

  • 4tbsp
    Oil
  • 1piece
    Onion, large, finely sliced
  • Fresh Coriander Leaves for garnish

How to make Goan-style Chicken Cafreal

1st Marination

  1. Wash and pat dry the chicken drumsticks. Cut 2-3 slits on each piece of chicken and place them in a large mixing bowl.

  2. Add lemon juice, turmeric powder, salt, and the finely chopped onion to the bowl. Rub the chicken nicely. Let it rest for 20-30 minutes.

    Step 1.1: Add lemon juice, turmeric powder, salt, and the finely chopped onion to the bowl
    Step 1.2: Add lemon juice, turmeric powder, salt, and the finely chopped onion to the bowl

2nd Marination

  1. In a blender, combine the fresh coriander leaves and stalks, mint leaves, onion, green chilies, garlic cloves, ginger, black peppercorns, cumin seeds, cloves, cinnamon stick, turmeric powder, poppy seeds, lemon juice, oil, and salt. Blend to a smooth paste.

    Step 2.1: In a blender, combine the fresh coriander leaves and stalks, mint leaves, onion, green chilies, garlic cloves, ginger, black peppercorns, cumin seeds, cloves, cinnamon stick, turmeric powder, poppy seeds, lemon juice, oil, and salt
    Step 2.2: In a blender, combine the fresh coriander leaves and stalks, mint leaves, onion, green chilies, garlic cloves, ginger, black peppercorns, cumin seeds, cloves, cinnamon stick, turmeric powder, poppy seeds, lemon juice, oil, and salt
    Step 2.3: In a blender, combine the fresh coriander leaves and stalks, mint leaves, onion, green chilies, garlic cloves, ginger, black peppercorns, cumin seeds, cloves, cinnamon stick, turmeric powder, poppy seeds, lemon juice, oil, and salt

  2. Marinate the chicken pieces with half of the green masala paste, keeping the rest for later use. Cover and refrigerate for at least an hour, preferably overnight for better flavour.

    Step 2.1: Marinate the chicken pieces with half of the green masala paste, keeping the rest for later use
    Step 2.2: Marinate the chicken pieces with half of the green masala paste, keeping the rest for later use

Cooking the Chicken

  1. Heat the oil in a frying pan over medium-high heat.

  2. Add the marinated chicken pieces and cook until the chicken is seared and starts to brown.

    Step 3.1: Add the marinated chicken pieces and cook until the chicken is seared and starts to brown
    Step 3.2: Add the marinated chicken pieces and cook until the chicken is seared and starts to brown

  3. Lower the heat, cover the pan, and let the chicken cook in its juices. Turn the chicken drumsticks occasionally to prevent them from sticking to the bottom of the pan.

  4. Once the chicken is halfway cooked, push them to the edges of the pan and add the sliced onions to the centre.

  5. Add in the remaining green masala paste, mix well, and cook until the chicken is fully tender.

    Step 3.1: Add in the remaining green masala paste, mix well, and cook until the chicken is fully tender

  6. Check for seasoning and adjust salt if needed.

  7. Garnish with fresh coriander and sprinkle some lemon juice over the chicken.

    Step 3.1: Garnish with fresh coriander and sprinkle some lemon juice over the chicken

  8. Serve hot with flatbread, steamed rice, or a fresh salad and enjoy!

Tips & Tricks

  1. Avoid pre-ground spices and opt for whole spices that you grind yourself for maximum flavor.

  2. Adjust the spiciness by varying the number of green chillies according to your preference.

  3. Marinating the chicken overnight enhances the flavors.

leenakohli's profile picture
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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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