Cafreal
An authentic non-vegetarian recipe from Goa, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken (bone-in pieces)
60g Fresh coriander leaves
6piece Green chillies
8piece Garlic cloves
2inch Ginger
4piece Cloves
3piece Green cardamom pods
0.5inch Cinnamon stick
1tsp Black peppercorns
1tsp Cumin seeds
0.5tsp Turmeric powder
3tbsp Lemon juice
1.5tsp Salt
4tbsp Oil
1large Onion
4piece Lemon wedges
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the cafreal masala: blend together fresh coriander leaves, green chillies, garlic, ginger, cloves, cardamom, cinnamon, black peppercorns, cumin seeds, turmeric powder, lemon juice, and 1 tsp salt into a smooth, thick green paste. Add minimal water — the paste should be thick.
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Make deep cuts in the chicken pieces to allow the marinade to penetrate.
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Coat the chicken pieces thoroughly with the green cafreal paste, pushing it into the cuts. Marinate for at least 2 hours, or overnight in the refrigerator for best results.
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Heat oil in a large, heavy-bottomed pan over medium-high heat.
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Add sliced onions and fry until golden brown, about 6–7 minutes.
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Add the marinated chicken pieces to the pan. Sear on high heat for 3–4 minutes per side until the outside is lightly browned.
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Reduce heat to medium. Add any remaining marinade to the pan. Add 50 ml water.
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Cover and cook for 20–25 minutes, turning the chicken occasionally, until it is cooked through and the masala has dried down to a thick coating.
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Remove the lid and cook on high heat for 3–4 minutes to char the masala slightly and give the chicken a semi-dry, roasted finish.
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Taste and adjust salt. Serve hot with lemon wedges, sliced onions, and crusty Goan bread (pao) or rice.
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Chef's Tips
The cafreal masala is a Portuguese-African influenced green spice paste — the abundance of fresh coriander is what gives it its vibrant colour and fresh flavour.
Marinating overnight is strongly recommended; the longer the chicken marinates, the more deeply flavoured it becomes.
The final high-heat cooking step to char the masala slightly is what gives cafreal its characteristic semi-dry, slightly smoky finish.
Cafreal is traditionally made with whole chicken or large pieces — avoid boneless chicken as the bones add flavour during cooking.
About This Dish
Cafreal is a traditional non-vegetarian dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The cafreal masala is a Portuguese-African influenced green spice paste — the abundance of fresh coriander is what gives it its vibrant colour and fresh flavour. - Marinating overnight is strongly recommended; the longer the chicken marinates, the more deeply flavoured it becomes. - The final high-heat cooking step to char the masala slightly is what gives cafreal its characteristic semi-dry, slightly smoky finish. - Cafreal is traditionally made with whole chicken or large pieces — avoid boneless chicken as the bones add flavour during cooking.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium