Chicken Cafreal – Goan Style
Summary
- A succulent and juicy Goan chicken dish where whole chicken legs are marinated in a pungent green Cafreal masala and then pan-cooked. This dish is slightly spicy and packed with flavor, originating from Portuguese colonies in Africa and adapted into Goan cuisine.
All Ingredients - For Cafreal Spice Powder
- Cinnamon stick 1 small piece
- Bay leaves 2
- Cloves 5-6
- Black peppercorns 1 tsp
- Cumin seeds 1 tsp
All Ingredients - For Cafreal Masala
- Coriander 1 handful (approx. 1/2 cup chopped)
- Green chilies 5-6 (deseeded)
- Garlic cloves 6-7
- Ginger 1 inch piece
- Turmeric 1/2 tsp
- Salt 1 tsp
- Water 2-3 tbsp
- Cafreal Spice Powder All of the above prepared powder
All Ingredients - Main Ingredients
- Chicken legs 4 (full, bone-in, skinless)
- Oil 2-3 tbsp
- Lime 1 (for serving)
- Coriander 1 tbsp (chopped, for garnish)
- Onion 1/2 (sliced, for garnish)
Tools You'll Need
- Pan
- Dutch oven
- Blender
- Knife
- Mixing bowl
- Bowl
Plan Ahead
Up to 24 hrs of hands-off time you can shift to earlier.
- Step 6 · Overnight24 hrs
…gets into all the gashes. Cover the bowl and refrigerate to marinate overnight (24 hours) for the best flavor. If time is short, marinate for at lea…
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Step-by-Step Instructions
Step 1: Toast Spices
Heat a dry pan on the stove. Add 1 small cinnamon stick, 2 bay leaves, 5-6 cloves, 1 tsp black peppercorns, and 1 tsp cumin seeds. the spices on medium heat until they start to release their oils and become fragrant and lightly . Remove from the pan.
Step 2: Grind Spices
Transfer the spices to a blender. Grind them to a fine powder.
Step 3: Prepare Masala Paste
In the same blender, add 1 handful of fresh coriander, 5-6 deseeded green chilies, 6-7 garlic cloves, a 1-inch piece of ginger, 1/2 tsp turmeric, 1 tsp salt, and all of the freshly ground Cafreal spice powder. Add 2-3 tbsp of water to aid blending.
Step 4: Blend Masala
Blend all the ingredients until a smooth, vibrant green paste is formed. Scrape down the sides as needed to ensure everything is well combined.
Step 5: Prepare Chicken for Marination
Take 4 full chicken legs (bone-in, skinless). Using a sharp knife, make 2 deep gashes on the front side and 1 gash on the back side of both the drumstick and thigh of each chicken leg. This allows the marinade to penetrate deeply into the meat.
Step 6: Marinate Chicken
Place the prepared chicken legs in a large bowl. Add all the Cafreal masala paste to the chicken. Using your hands (gloves recommended), thoroughly massage the marinade into the chicken, ensuring it coats every piece and gets into all the gashes. Cover the bowl and refrigerate to overnight () for the best flavor. If time is short, for at least . Remove the chicken from the fridge about before cooking to bring it to room temperature.
Step 7: Cook Chicken
Heat 2-3 tbsp of oil in a large pan or Dutch oven over medium-high heat. Once the oil is hot, carefully place the chicken legs into the pan. the chicken for a few minutes on each side to get some color and caramelization.
Step 8: Simmer and Finish Cooking
After browning, cover the pan with a lid and the heat to medium-low. Let the chicken cook for about , turning the pieces occasionally to ensure even cooking and prevent sticking. The chicken is done when it's cooked through, the marinade has and thickened, and there's a nice caramelization on the meat. You can cook it until the sauce is mostly dry or leave some liquid for a gravy, depending on your preference.
Step 9: Serve Chicken Cafreal
Carefully transfer the cooked Chicken Cafreal to a serving plate. Garnish with a wedge of fresh lime, sliced red onion, and fresh chopped coriander. Serve hot.
Pro Tips
• For best flavor, marinate the chicken overnight (24 hours) in the refrigerator.
• Adjust the number of green chilies and whether you deseed them based on your preferred spice level. Deseeding reduces the heat.
• You can cook the chicken until the marinade is dry and caramelized, or leave some liquid in the pan to create a sauce.
Variations
• Adjust spice level by keeping or removing seeds from green chilies.
• Vary the consistency of the final dish by cooking until dry or leaving some sauce.
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