Chicken Cafreal is a popular chicken dish introduced by the Portuguese to the Goan cuisine. Also known as Galinha Cafreal, it is made with chicken marinated with freshly ground cafreal masala that is pan-fried or grilled. Serve this traditional goan chicken dish with roasted potato wedges and lemon wedges or bread.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Goan, Portuguese
Servings: 4people
Author: Preeti
Equipment
1 Mixing bowl
1 Heavy bottom pan
Ingredients
Marinate the chicken
2Whole chicken legs
salt
2teaspoonlemon juiceor Goan vinegar
Make Cafreal Masala
2cupcoriander leaves with stems
4-5green chiliesadd as per taste
8-10garlic cloves
1-inchginger
1-inchcinnamon
4cloves
½teaspoonblack peppercorns
1teaspooncumin
½teaspoonturmeric powder
Other ingredients
3tablespoonoil
lemon wedges to garnish
roasted potato wedgesoptional, 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 teaspoon 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 tablespoon 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 teaspoon 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.