Chicken Cafreal

Name: Chicken Cafreal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 4 pcs chicken leg (skin-on, bone-in, cleaned and lightly scored); 100 g coriander leaves (fresh, roughly chopped, stems included); 30 g mint (fresh leaves only); 6 pcs green chili (slit, adjust for heat preference); 10 pcs garlic (cloves, peeled); 2 inch ginger (roughly chopped); 1 tbsp tamarind pulp (seedless); 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp black peppercorns (whole); 1 inch cinnamon (stick); 4 pcs cloves; 0.5 tsp salt; 3 tbsp oil (for frying); 1 pcs lime (cut into wedges, for garnish); 1 pcs onion (medium, sliced into rings, for garnish)

RATING

4.4/5(78)

TASTE SCORE

9/10

A vibrant, herb-packed Goan classic with Portuguese-African roots. Chicken legs are marinated in a bold green paste of coriander, green chilies, ginger, garlic, and warm spices, then pan-fried to a beautiful char. Fresh, spicy, and loaded with flavor, it pairs perfectly with a squeeze of lime and a cold beer.

PREP

15m

COOK

35m

SERVES

1 PIECE

1009 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Make the Cafreal masala paste.
1.In a mixer grinder, combine coriander leaves, mint, green chilies, garlic, and ginger.
2.Add tamarind pulp, turmeric powder, cumin powder, whole peppercorns, cinnamon stick, cloves, and salt.
3.Grind to a smooth, thick paste without adding any water. Scrape down sides as needed.
prep · ~3 min
Marinate the chicken.
1.Score the chicken legs with 2-3 deep gashes on each side.
2.Coat each leg generously with the green masala paste, pushing it into the cuts.
3.Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
TIPScoring the chicken isn't just for looks — it lets the masala penetrate deeper and creates extra crispy edges when fried.
fry · ~15 min
Fry the chicken on the first side.
1.Heat oil in a large, heavy-bottomed frying pan over medium heat.
2.Place the chicken legs in the pan skin-side down in a single layer.
3.Fry undisturbed for 12-15 minutes until the skin is deep golden and charred in spots.
TIPDon't crowd the pan — use two pans or fry in batches to get a proper sear instead of steaming the chicken.
fry · ~15 min
Flip and finish cooking.
1.Flip each leg over carefully using tongs.
2.Continue frying for another 12-15 minutes until the chicken is cooked through and the juices run clear.
3.Move the chicken to the sides of the pan if needed to crisp up any remaining wet masala in the center.
TIPMedium heat is your friend here — too high and the thick herb paste will burn before the chicken cooks through.
garnish · ~5 min
Rest, garnish, and serve.
1.Transfer the chicken to a serving platter and rest for 5 minutes.
2.Spoon any pan drippings and crispy masala bits over the chicken.
3.Serve hot with onion rings and lime wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Resist adding water when grinding the masala; a thick paste clings better and chars beautifully.
2
Marinate for at least 30 minutes at room temp, or up to 4 hours in the fridge for deeper flavor penetration.
3
Score the chicken legs 2-3 times per side so the paste seeps into the meat and creates crispy edges.
4
Cook undisturbed on the first side for a full 12-15 minutes to develop a deep golden, charred crust.
5
Use medium heat throughout; high heat will burn the herb paste before the chicken is cooked through.
6
Let the chicken rest 5 minutes after frying to reabsorb juices, then spoon the pan drippings over the top.
7
Serve the leftovers cold or at room temperature the next day — the flavors meld and intensify overnight.

RECIPE VARIATIONS

Adapt it for your goals.

boneless thighs

Boneless thighs

Swap whole legs for boneless, skin-on thighs. Reduce the first-side cook time to 8-10 minutes. Great for quick weeknight dinners or stuffing into warm rolls.

air fryer

Air-fryer

Cook marinated legs in an air fryer at 180°C for 18-22 minutes, flipping halfway. You'll get a crisp skin with significantly less oil — perfect for lighter eating.

whole chicken