Goan Chicken Cafreal | Galinha Cafreal | How to make Chicken Cafreal Masala at home?

Chicken Cafreal Recipe with step-by-step photos and instructions. Goan Cafreal masala recipe included.

Fiery, rustic, aromatic! This is what comes to my mind when I think about Chicken Cafreal. If you have ever been to Goa and not tried this exquisite chicken dish then seriously you have missed out something.

I know, I know Goa is synonymous with seafood (you might argue) but it can also boast about its chicken recipes. One of the classic goan chicken recipes is the succulent Chicken Xacuti.

Besides its picturesque beaches, Goa is also well known for its traditional cuisine. Goan cuisine is famous world over. Local Goan food mesmerizes foodies. Goan cafreal is one of those goan special dishes which you will find in almost every restaurant and shacks.

However, there is nothing like recreating this chicken delicacy at home. And that too with easily available ingredients from the pantry. This spicy and tangy cafreal chicken recipe will make you drool.

So go quickly, gather all the ingredients and treat yourself to this luscious Chicken Cafreal! You can serve it as a starter at kitty parties, and birthday celebrations or make it for Sunday brunch. A little pre-prep the previous day will make it easier. The recipe for chicken cafreal is very simple and you can try it even if you are a novice cook.

What is Cafreal?

Chicken Cafreal is a spicy chicken recipe prepared using whole chicken legs. The chicken is marinated in a green masala (aka cafreal masala) and braised (slow cooked or shallow fried) till the masala dries and coats the chicken.

History of Cafreal

Although Chicken Cafreal is popular in Goa, it was however introduced in the Goan cuisine by the Portuguese. It is believed to have originated in the Portuguese colonies in the African continent, somewhere in Mozambique.

The origins of the goan cafreal chicken lie in another popular dish called Galinha (Frango) Piri Piri. Hence it is also known as Galinha Cafreal.

Cafreal meaning – The word cafreal is derived from the Portuguese word ‘Cafre‘. Cafraria (Kaffraria) are the areas along the coast of Africa that were colonized by the Portuguese.

Cafreal meaning – The word cafreal is derived from the Portuguese word ‘Cafre‘. Cafraria (Kaffraria) are the areas along the coast of Africa that were colonized by the Portuguese. The inhabitants of Cafraria were referred to as ‘Cafre’.

Source – Wikipedia & Britannica

Chicken Cafreal Masala

The key to finger-licking cafreal is to prepare the cafreal masala perfectly. Hence always use fresh and good quality ingredients for the chicken cafreal masala recipe. Cafreal masala is prepared using green coriander, garlic, ginger, tamarind, green chillies and spices.

Chicken Cafreal Ingredients

1. Chicken – Bone-in whole chicken legs
2. Coriander – Fresh bundle. Use the tender stems too. They are quite flavourful.
3. Garlic – Peeled
4. Ginger – Peeled and roughly chopped.
5. Green chillies – Medium heat
6. Tamarind – Good quality, seedless
7. Lemon juice – Freshly pressed lime juice.
8. Spices – Use good quality spices for great flavour.

Tips

1. Chicken – Although whole chicken legs or chicken drumsticks are used for this recipe, you can use whole chicken that is chopped into big chunks. Alternatively, you can use chicken breast also. You can use boneless chicken too but I would suggest bone-in to get maximum flavour.
2. Marination – A minimum of 3-4 hours of marination is a must. However, if you can keep it overnight then great. (in the fridge section – not in the freezer)
3. Cooking – Chicken cafreal is all about slow cooking. This helps to infuse all the flavours well, in the chicken. So cook on a slow flame, flipping in between.
4. Readymade cafreal masala – Although readymade cafreal masalas are available in the market, do prepare this green chicken recipe using homemade goan cafreal masala for a spectacular taste.
5. Vinegar – Restaurants usually use vinegar in the cafreal chicken masala. However, I do not use vinegar as it masks the cafreal masala and chicken flavours. Tamarind and lemon juice will suffice to impart the required tanginess.
6. Gravy – Traditionally chicken cafreal is dry. However, if you want some gravy shallow fry the chicken pieces first. Once fried add the remaining green masala paste and cook till it blends with the chicken and you get a semi-gravy.

Some Secrets

Although the recipe is simple, yet there are a few things which are important and should not be missed.

1. Always use fresh tender chicken. Do not use frozen chicken as it takes longer to cook.
2. The biggest secret lies in the marination. Well marinated chicken will give you succulent, tender meat where the chicken just falls apart. It will also undoubtedly melt in the mouth and not become chewy.
3. Sauteing the cafreal masala ingredients and spices before grinding is a very important step. It kills the raw, pungent taste and the strong odour of ginger-garlic, spices etc. that can overpower the goan cafreal. Sauteing also gives a nice glazed texture to the cafreal.
4. Shahi jeera (aka Caraway seeds) imparts a rich royal taste to the goan chicken cafreal recipe. You can, nevertheless, use regular jeera (cumin seeds).

Serving Suggestions

Chicken Cafreal is best enjoyed on its own as a starter. Serve it with potato wedges (or fries), onion rings and lemon wedges. Potato wedges can be deep fried, boiled or baked. Undoubtedly, deep fried wedges taste the best with cafreal.

However, you can also pair it with Goan pav or bread. In that case, do not dry up the chicken completely while cooking.

How to use leftovers?

If you do have any leftovers, you can use them as a filling in veg rolls or chapati rolls. Serves as a great option for kids tiffin or lunch box too. However, shred the chicken pieces and remove any bones.

How to make Chicken Cafreal?

Cafreal Masala Recipe

1. Get all the cafreal masala ingredients ready. Use coriander along with the tender stems.

2. Dry roast all the spices in a pan till they are fragrant. Cool and grind in a mixie to a fine powder.

3. Next heat oil in a pan. Add tamarind to it and sauté till it is soft.

4. Next add ginger and garlic to it. Sauté for about 2 mins. Then add the slit chillies and saute them till soft.

5. Add chopped coriander and saute till it becomes soft and shrinks.

6. Add turmeric powder and mix everything well.

7. Now take the ground spice powders and sauteed coriander, ginger, garlic etc. in a mixie jar. Grind everything to a smooth puree. Your cafreal masala is ready.

Marinating the chicken

8. Wash the chicken pieces. You can make gashes (deep cuts) in it. Add lime juice and mix well.

9. Add salt, and cafreal masala paste. Apply it well to the chicken. Cover and allow it to marinate overnight or a minimum of 3-4 hours. Keep it in the fridge if marinating overnight.

Frying the chicken

10. After proper marination, heat oil in a skillet or frying pan. Place the marinated chicken pieces one by one.

11. After arranging all the chicken pieces, add any remaining cafreal paste. Cover and cook on slow flame for about 8 mins on one side.

Note: (Traditionally chicken cafreal is dry. However, if you want some gravy, shallow fry the chicken pieces first. Once fried add the remaining green masala paste and cook till it blends with the chicken and you get a semi-gravy.)

12. After about 8 mins open and flip the chicken pieces to cook the other side.

13. Pierce a knife and check if the chicken has cooked. Serve with potato wedges, onion rings and lemon.

More Chicken Recipes from nayakskitchen

Do try out these chicken recipes at nayakskitchen.com. These recipes using chicken are detailed with step-by-step instructions and photos.

Chicken Xacuti (Authentic Goan-style)

Butter Chicken (Restaurant-style)

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