Chicken Cafreal Recipe is a very famous and common Goan dish. This Galina cafreal was introduced in Goa by the Portuguese and is now in demand at Goan restaurants.
It’s prepared with authentic Goan chicken cafreal masala made of simple ingredients. Check how to make chicken cafreal Goan style at home.
This Goan chicken cafreal is my favorite dish from childhood. I still remember the recipe for my first Goan-style cafreal, which I prepared during college.
Chicken cafreal is also my family’s tasty dish. On every visit to Goa, our family prefers having the best chicken cafreal as starters at Florentine Restaurant. But on occasion, I always prepare this recipe of chicken cafreal at home.
The chicken is marinated with green-colored cafreal masala for at least one hour or overnight. For better taste, it is good to marinate it for a longer time or overnight.
This dish also goes well with Goan pork vindaloo, pork sorpotel, or chicken xacuti.
Check the veg recipes of Rajasthani Gatte Ki Sabji, and Goan Chana Ross. Try using this cooking pan
What is Chicken Cafreal
Chicken Cafreal originated from the Portuguese colony called Mozambique in Africa. This dish was adapted from a well-known dish called Galinha (Frango) Piri-Piri. Then the Portuguese made some changes to it before reaching Goa. And now it’s the famous Chicken Cafreal.
Perfect Choice
- Packed with flavour thanks to an intense herb and spice marinade.
- Quick to cook once marinated, ideal for weeknight dinners.
- Healthier option when pan-grilled using minimal oil.
- Perfectly versatile – pairs with rice, bread, or salads.
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🔥Tips For Making Chicken Cafreal
- Use fresh coriander and chillies for vibrant flavour.
- Don’t skip the marination – it’s better to apply cafreal masala on the chicken and marinate it overnight for a tastier cafreal.
- Make small slits or cuts on the chicken to absorb the cafreal masala
- I used chicken legs in this recipe; it is my favourite. But you can also use chicken breasts, chicken thighs, or whole chicken (cut into pieces).
- Use the leftover marination masala while cooking
❌Common Mistakes to Avoid For Goan Cafreal
- Skipping the marination time reduces flavour intensity.
- Using too much oil – Cafreal isn’t deep-fried.
- Overcooking chicken leads to dryness.
- Using old coriander dulls the colour and aroma.
- Not simmering long enough – prevents flavours from developing.
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Cafreal Masala Ingredients
Goan Style Chicken Cafreal Masala contains very simple ingredients available in the market.
- fresh coriander leaves
- green chilies
- ginger garlic paste
- whole cumin seeds
- black peppercorns
- cloves
- cinnamon stick
- vinegar
- juice of 1 lime
- garam masala
- fennel seeds
- Salt to taste
How To Make Goan Cafreal Masala
- For Cafreal Masala Goan Style, take all the Chicken Cafreal Masala Ingredients (fresh coriander leaves, green chillies, ginger garlic paste, whole cumin seeds, black peppercorns, cloves, cinnamon stick, vinegar, lime juice, garam masala, fennel seeds, salt to taste), and grind them together into a smooth paste of goan cafreal masala.
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Chicken Cafreal Ingredients
For Chicken Cafreal in goan style Ingredients
- chicken legs OR any chicken pieces
- turmeric powder
- salt (according to taste)
- oil
How To Make Chicken Cafreal Step By Step
- For chicken cafreal goan style, take the chicken legs or chicken pieces and dry pat them. Make deep slits in them.
- Add turmeric powder and salt, and apply them. Set aside for 15 minutes. In the meantime, make the chicken cafreal masala as mentioned above.
- Take the goan cafreal masala, and rub it over the chicken legs or chicken pieces and inside the slits. Marinate them for at least 1 hour or overnight in the fridge.
- After marination, take a heavy-bottomed pan and heat oil. Add the chicken pieces and fry them on high heat for at least 1 minute. Then, on low heat, cover the lid and cook them for at least 10 minutes on each side. If necessary, you can add a little water.
- Then open the lid, add a little water if necessary, and let it cook for 15-20 minutes till the chicken is cooked (turns brown) and the cafreal masala thickens. It should coat the chicken well.
- Serve Chicken Cafreal Goan Style with caramelised onions, fried potatoes, or Goan wheat bread (poey).
Delicious Chicken Cafreal Recipe cooked on occasions like Christmas, Easter, New Year, and Parties. Also prepared on weekends, and a very famous restaurant’s Goan dish. It’s prepared with mouthwatering chicken cafreal masala ingredients at home.
How to Store and Reheat Chicken Cafreal
Storing: Cool completely before storing. Place in an airtight container and refrigerate for up to 3 – 4 days.
Reheating: Reheat in a covered pan on low heat with a tablespoon of water. Alternatively, reheat in the microwave for 1-2 minutes until hot.
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How To Serve Cafreal
Chicken Cafreal Goan Style is mostly served with steamed rice, Goan pao(bread rolls), or jeera rice. Can also be served with potato wedges, onion slices, and lemon as starters.
It can also be served with refreshing salads. It also goes well with pulav, goan pork sopotel, pork vindaloo goan style, and chicken xacuti.
F.A.Qs
1. Can I use boneless chicken for cafreal?
Yes, but bone-in chicken offers more flavour and juiciness.
2. How spicy is chicken cafreal?
It has a medium heat level. You can adjust green chillies to taste.
3. Can I make the spice paste ahead?
Absolutely! Store in an airtight jar in the fridge for up to 3 days.
4. Is Cafreal the same as Vindaloo?
No. Vindaloo is red, tangy, and spicier, while Cafreal is green and herb-based.
5. Can I freeze Chicken Cafreal?
Yes. Freeze in portioned containers for up to 1 month. Thaw and reheat as needed.
6. What’s the best vinegar to use?
White vinegar or malt vinegar works best. Avoid balsamic.
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Chicken Cafreal Recipe, Goan Style Chicken Cafreal
Ingredients
- 750 gms chicken (legs or pieces) washed and drained
- ½ tsp tumeric powder
- ½ tsp salt
- water if required
- 4 tbsp oil
Grinding
- 2 cups fresh coriander leaves
- 4 green chilies
- 1 tbsp ginger garlic paste
- 1 tsp whole cumin seeds
- 4 peppercorns
- 5 cloves
- 1½ inch cinnamon stick
- 1 tbsp vinegar
- 1 juice of 1 lime
- 1 tsp garam masala
- ½ tsp fennel seeds
- Salt to taste
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Instructions
- For chicken cafreal, take the chicken legs or chicken pieces and dry pat them. Make deep slits on them.
- Add turmeric powder, and salt, and apply them. Set aside for 15 minutes
- In the meantime, prepare the chicken cafreal masala, grind the masala given in the grinding to a fine smooth paste. Add little water if necessary.
- Rub the grinded masala, all over the chicken on all sides and inside the slits. Keep it aside to marinate in the fridge for overnight or for 2-3 hours.
- After marination, take a heavy-bottomed pan and heat 3 tablespoons oil. Add the chicken pieces and fry them on high heat for at least 1 minute
- On low heat, cover the lid and cook them for at least 10 minutes on each side.
- Then open the lid, add a little water if necessary, and let it cook for 15-20 minutes till the chicken is cooked (turns brown) and the cafreal masala thickens. It should coat the chicken well.
- Serve Chicken Cafreal with rice or bread (pao) or as a snack with fried potatoes.
Notes
- The more longer the chicken in kept under marination, the chicken cafreal will become more tasty.
- Adjust the salt and spices according to your taste.