Chicken Cafreal recipe with step by step photos and a video recipe. Chicken Cafreal (Galinha Cafreal) is a popular chicken dish from Goa, India. It is introduced by the Portuguese to the Goan cuisine. The chicken is flavored with herbs and spices and pan-fried or grilled. Serve it with potato wedges and lemon wedges, or bread.
Goan Chicken cafreal is a spicy, tangy, and flavorful chicken dish prepared with chicken marinated in homemade cafreal masala that is pan-fried or grilled. It is a popular chicken starter in restaurants and shacks in Goa.
Similar to Chicken Xacuti, Cafreal is also prepared as Sunday special dinner/lunch and on festive occasions in Goan households. The aroma and flavor of Cafreal masala are so amazing that you will definitely love this recipe.
Table of Contents
About this recipe
In this recipe post, I am sharing how to make Goan-style chicken cafreal with homemade cafreal masala. It is also known as Galinha Cafreal in the Portuguese language. “Galinha” means “chicken” in the Portuguese language.
This recipe originated from the Portuguese colonies in the African continent. This recipe has Portuguese and African both elements in it. It was introduced to Goan cuisine by the Portuguese when Goa was under Portuguese rule.
Galinha Cafreal is made with chicken, marinated with flavorful cafreal masala, that is pan-fried or grilled. Authentic chicken cafreal is a semi-dry or dry chicken dish. You will not find curry/gravy in it.
Chicken Cafreal masala is loaded with fresh aroma and flavor. It is made with fresh coriander leaves, green chilies, ginger, garlic, and lemon juice. Spiced with cloves, peppercorns, cinnamon, and cumin.
It is traditionally served with potato wedges and lemon wedges. You can also serve it with Bread or Pav.
You may also like these other popular non-vegetarian recipes from this website
Why You Need This Recipe
- Quick and easy recipe – The recipe post includes step-by-step instructions with photos and a recipe video.
- This recipe is easy to customize. It is made with simple pantry ingredients. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Homemade Cafreal Masala – Made with fresh ingredients, this homemade cafreal masala is packed with fresh flavors and a divine aroma. You can make it within 5 minutes. It tastes awesome.
- Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Gluten-free
Ingredients and Substitutions
- Chicken – Authentic Chicken Cafreal is prepared with whole chicken legs. However, you can also make it with whole chicken (curry cut) or chicken thighs.
- Lemon juice – You can substitute it with white vinegar, apple cider vinegar, or tamarind. Traditionally, Goan vinegar (or toddy vinegar) is used to make this dish.
- Fresh Coriander leaves – It gives fresh flavor and green color to the dish. Do not substitute it with parsley or any other herbs.
- Ginger and Garlic – I used fresh ginger and garlic. You can also use store-bought ginger and garlic paste.
- Green Chilies – It is going to spice up the dish. The spiciness of green chilies differs. Add it as per your taste. You can deseed the green chilies to reduce their spiciness.
- Whole spices – Cloves, black peppercorns, cinnamon, and cumin.
- Powdered spices – Salt and turmeric powder.
- Oil – I have used sunflower oil for this recipe. You can use any neutral flavored oil that has a high smoke point.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Tips to make Best Chicken Cafreal
- Marinate the chicken for at least 2 hours or overnight. Cover and keep it in the refrigerator. Marinating the chicken makes it tender, juicy, and flavorful. The chicken absorbs all the flavors of the marinade. Do not skip this step.
- Deseed the green chilies, if you prefer a less spicy dish.
- Be careful while adding water while making the cafreal masala. Add less water to make a thick paste so that you can coat the chicken well with it.
- This is a semi-dry or dry chicken dish. Do not add more water at any stage of cooking.
Step by step instructions with photos
Preparations
- Make a few gashes on the chicken. Marinate the chicken with salt and lemon juice. Keep it aside.
- Make Cafreal Masala – Grind the ingredients mentioned under cafreal masala to a fine paste. Do not add more water to grind. We need a thick paste. Keep it aside.
- Next, add this cafreal masala to the marinated chicken. Coat the chicken well with the masala. Cover and keep it in the refrigerator for 2 hours or overnight.
Making Chicken Cafreal
- After 2 hours, take out the marinated chicken from the refrigerator. Keep it on the kitchen counter until it comes to room temperature.
- Heat 2 tsp of oil in a heavy bottom pan over medium heat.
- Take out the marinated chicken and place it on the heated pan. Keep the remaining marinade in the bowl.
- Pan-sear the chicken until golden on both sides. The chicken need not be cooked at this stage.
- Now, add 2 tbsp of oil to the pan. Pour the remaining marinade over the chicken.
- Cover and cook on medium-low heat until the chicken is cooked. Stir it in between as required.
- Once the chicken is cooked, open the lid and cook it uncovered for 5 minutes or until the excess moisture dries up.
- Chicken cafreal is ready. It is served traditionally with roasted potato wedges and lemon wedges. You can also serve it with bread or pav.
Roasted Potatoes recipe (optional)
- Boil potatoes for 2 whistles. Peel and cut into wedges. Heat 2-3 tsp of oil in a heavy bottom pan over medium heat. Add potato wedges to the heated pan. Sprinkle salt & pepper to taste. Cook until golden on both sides.
Serving Suggestions
- Traditionally, it is served with potato wedges and lemon wedges.
- You can serve it with Bread or Pav or Pulao/Pilaf.
- Or pair it with your favorite salad.
Storage Suggestions
- Store the leftovers within 2 hours of cooking.
- Let the chicken come to room temperature. Transfer the leftovers to an airtight container and store them in the refrigerator. Stays good for 2 days. Sprinkle some water over it, reheat on low heat until piping hot, and serve.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Chicken Cafreal Recipe (Galinha Cafreal)
Equipment
- 1 Mixing bowl
- 1 Heavy bottom pan
Ingredients
Marinate the chicken
- 2 Whole chicken legs
- salt
- 2 tsp lemon juice or Goan vinegar
Make Cafreal Masala
- 2 cup coriander leaves with stems
- 4-5 green chilies add as per taste
- 8-10 garlic cloves
- 1- inch ginger
- 1- inch cinnamon
- 4 cloves
- 1/2 tsp black peppercorns
- 1 tsp cumin
- 1/2 tsp turmeric powder
Other ingredients
- 3 tbsp oil
- lemon wedges to garnish
- roasted potato wedges optional, for serving
Instructions
- Make a few gashes on the chicken. Marinate the chicken with salt and lemon juice. Keep it aside.
- Make Cafreal Masala – Grind the ingredients mentioned under Cafreal masala to a fine paste. Do not add more water to grind. We need a thick paste. Keep it aside.
- Next, add this Cafreal masala to the marinated chicken. Coat the chicken well with the masala. Cover and keep it in the refrigerator for 2 hours or overnight.
Making Chicken Cafreal
- After 2 hours, take out the marinated chicken from the refrigerator. Keep it on kitchen counter until it comes to room temperature.
- Heat 2 tsp of oil in a heavy bottom pan over medium heat.
- Take out the marinated chicken and place it on the heated pan. Keep the remaining marinade in the bowl.
- Pan-sear the chicken until golden on both sides. The chicken need not to be cooked at this stage.
- Add 2 tbsp of oil to the pan. Pour the remaining marinade over chicken.
- Cover and cook on medium-low heat until the chicken is cooked. Stir it in between as required.
- Once the chicken is cooked, open the lid and cook it uncovered for 5 minutes or until the excess moisture dries up.
- Chicken cafreal is ready. It is served traditionally with roasted potato wedges and lemon wedges. You can also serve it with bread or pav.
- To make roasted potatoes – Boil potatoes for 2 whistles. Peel and cut into wedges. Heat 2 -3 tsp of oil in a pan over medium heat. Add potato wedges to the heated pan. Sprinkle salt & pepper to taste. Cook until golden on both sides.
Video
Notes
- Marinate the chicken for at least 2 hours or overnight. Cover and keep it in the refrigerator. Marinating the chicken makes it tender, juicy, and flavorful. The chicken absorbs all the flavors of the marinade. Do not skip this step.
- Deseed the green chilies, if you prefer a less spicy dish.
- Be careful while adding water while making the cafreal masala. Add less water to make a thick paste so that you can coat the chicken well with it.
- This is a semi-dry or dry chicken dish. Do not add more water at any stage of cooking.
Leave a Reply