Goan Chicken Cafreal

Name: Goan Chicken Cafreal
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: goan
Ingredients: 800 g chicken (bone-in, medium pieces with skin removed); 2 cup coriander leaves (loosely packed, with tender stems); 0.5 cup mint leaves (loosely packed); 5 pcs green chili (medium, chopped); 8 pcs garlic (cloves, peeled); 1 inch ginger (peeled, roughly chopped); 1 pcs onion (medium, chopped); 1 inch cinnamon; 4 pcs cloves; 8 pcs black peppercorns; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 pinch turmeric powder; 2 tbsp vinegar; 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp oil; 0.25 cup water (for grinding and loosening the masala if needed)

RATING

4.6/5(123)

TASTE SCORE

9/10

A bold Goan chicken dish with a vivid green spice paste of coriander, mint, green chilies, and whole spices. The chicken is marinated well, then pan-cooked until tender, juicy, and deeply flavorful with a gentle tang.

PREP

20m

COOK

35m

SERVES

100 G

409 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the chicken and masala ingredients.
1.Wash the chicken and pat it dry well.
2.Chop the onion, green chilies, ginger, and coriander leaves roughly.
3.Pick the mint leaves and peel the garlic cloves.
4.Measure the whole spices, vinegar, lemon juice, salt, and oil.
mix · ~5 min
Grind the cafreal masala.
1.Add coriander leaves, mint leaves, green chili, garlic, ginger, onion, cinnamon, cloves, black peppercorns, cumin seeds, coriander seeds, turmeric powder, vinegar, lemon juice, and water to a grinder jar.
2.Grind to a smooth, thick green paste.
3.Scrape down the sides once or twice so the masala blends evenly.
TIPKeep the paste thick so it clings to the chicken instead of turning watery in the pan.
mix · ~3 min
Coat the chicken with the masala.
Place the chicken in a bowl, add the green cafreal masala and salt, and rub it well into every piece so the chicken is evenly coated.
rest · ~30 min
Marinate the chicken.
Cover and let the chicken marinate for at least 30 minutes so the flavors sink in well.
TIPA longer marination of 2 hours in the fridge gives a deeper flavor.
saute · ~5 min
Start cooking the chicken.
1.Heat oil in a wide pan over medium heat.
2.Add the marinated chicken along with all the masala.
3.Cook for 4 to 5 minutes, turning the pieces so the masala begins to coat and tighten around the chicken.
simmer · ~25 min
Cover and cook until tender.
1.Reduce the heat to low and cover the pan.
2.Cook for 20 to 25 minutes, turning the chicken a few times so it cooks evenly.
3.If the masala looks too dry before the chicken is done, sprinkle in a little water and continue cooking.
TIPCook on low heat so the masala stays green and fragrant instead of catching at the bottom.
saute · ~7 min
Finish the cafreal on higher heat.
Uncover the pan and cook for 5 to 7 minutes on medium heat until the masala thickens, the chicken is fully cooked, and the pieces are lightly roasted at the edges.
TIPThe chicken is done when the juices run clear and the thickest part reaches 165°F.
serve
Serve the Goan Chicken Cafreal hot.

PRO TIPS

What to keep in mind.

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

1
Pat the chicken very dry before marinating so the thick green paste grips the pieces instead of sliding off.
2
Use a wide pan rather than a deep pot; the masala reduces better and the chicken edges roast instead of steaming.
3
Do not add much water while grinding; a thick cafreal paste keeps the final dish intense and clingy.
4
Turn the chicken gently a few times during covered cooking so the herb masala does not scrape off.
5
If the paste starts sticking early, add only a spoonful or two of water, not a splash, to keep the masala concentrated.
6
For deeper flavor, marinate the chicken for 2 hours in the fridge and bring it close to room temperature before cooking.
7
Rest the cooked chicken for 5 minutes before serving so the masala settles onto the pieces and the juices stay inside.