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Goan-style Chicken Cafreal
by Leena Kohli (@leenakohli)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
1st Marination
- 8pieceChicken Drumsticks
- 1tbspLemon Juice
- 1tspTurmeric Powder
- 1tspSalt
- 1/3cupOnion, finely chopped
2nd Marination
- 1 1/2cupFresh Coriander Leaves & Stalks
- 1/2cupMint Leaves
- 1pieceOnion, medium-sized, roughly diced
- 4pieceGreen Chilies (adjust to taste)
- 10clove Garlic
- 1inGinger
- 1tbspBlack Peppercorns
- 1tspCumin Seeds
- 1tbspFennel Seeds
- 6pieceCloves
- 1inCinnamon Stick
- 1/2tspTurmeric Powder
- 1tbspPoppy Seeds
- 2tbspLemon Juice
- 2tbspOil
- 1/2cupWater
- Salt to taste
For Cooking
- 4tbspOil
- 1pieceOnion, large, finely sliced
- Fresh Coriander Leaves for garnish
How to make Goan-style Chicken Cafreal
1st Marination
Wash and pat dry the chicken drumsticks. Cut 2-3 slits on each piece of chicken and place them in a large mixing bowl.
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.
2nd Marination
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.
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.
Cooking the Chicken
Heat the oil in a frying pan over medium-high heat.
Add the marinated chicken pieces and cook until the chicken is seared and starts to brown.
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.
Once the chicken is halfway cooked, push them to the edges of the pan and add the sliced onions to the centre.
Add in the remaining green masala paste, mix well, and cook until the chicken is fully tender.
Check for seasoning and adjust salt if needed.
Garnish with fresh coriander and sprinkle some lemon juice over the chicken.
Serve hot with flatbread, steamed rice, or a fresh salad and enjoy!
Tips & Tricks
Avoid pre-ground spices and opt for whole spices that you grind yourself for maximum flavor.
Adjust the spiciness by varying the number of green chillies according to your preference.
Marinating the chicken overnight enhances the flavors.
Recipe by
Leena Kohli
(@leenakohli)
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