Chicken Cafreal | Goan Chicken Cafreal

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Let me tell you one thing before you proceed with the recipe- I’m a big fan of fresh coriander leaves that I want it in my every salad, fried rice, non-veg or some veg snacks, and curries. 😀 This is a very famous Goan recipe which in which the dominant ingredient is fresh green Coriander Leaves which gives this dish a nice flavor and color as well. Neither I have ever been to Goa nor that I have ever tasted this recipe at any restaurant, But I’ve seen this recipe so many times online that I could not wait to taste this. So, without wasting any more days I decided to prepare this for Sunday lunch. The outcome was super duper delicious tangy chicken.
This is the easiest recipe to prepare for the starter. The recipe is very close to tandoori chicken, actually, it’s a tangy tandoori chicken. 😀 If you want it to be hotter, just increase the number of green chilies.However, the chicken cafreal is made using bone chicken but you can also use boneless chicken. Both way the result is awesome. Still, I would suggest you go with the bone chicken (chicken drumsticks or chicken thighs).
You must try this recipe soon. Serve it as a starter and enjoy with a bowl of fresh salad or serve it either with pulao or with roti and a curry as a side dish.
Serves 2-3

  • 500gms chicken (medium size pieces)
  • 2 Tbsp butter
  • Salt as required

For Paste

  • 1 Bunch of coriander leaves
  • 6-7 Garlic cloves
  • 3-4 Green Chilies, chopped
  • 1-inch ginger, chopped
  • 1-inch cinnamon stick
  • 1 Tbsp cumin seeds
  • 1 Tbsp poppy seeds
  • 1/2 Tsp black peppercorns
  • 4 Cloves
  • 1 Tbsp tamarind pulp
  • 1/2 Tsp turmeric powder
  • 1 Tsp salt

Learn Step By Step Recipe With Pictures For Chicken Cafreal | Goan Chicken Cafreal
Step 1- In a mixer jar, take coriander leaves, green chilies, garlic cloves, ginger, cinnamon, cumin, poppy seeds, black peppercorns, and cloves. Add 2tbsp water and grind them to a smooth paste. Transfer to a bowl and add tamarind pulp, turmeric powder, and salt. Mix well


Step 2- Take the chicken pieces on a plate or in a mixing bowl and pour the paste over the pieces. Marinade the chicken pieces and leave overnight or at least 5-6hrs in a refrigerator. I usually leave overnight for better result

Step 3- Heat butter in a pan and add the marinated chicken pieces and cover and cook for 10mins on low flame. Keep turning the chicken pieces in between to avoid burn. Remove the lid of the pan and turn the flame to medium. Add salt as required

Step 4- Cook for about 15-20mins more or until the chicken is properly cooked. If you want some gravy then add water as required else cook on high flame in the last to dry the chicken. Turn off the flame and serve with some onion rings and enjoy the flavorful chicken cafreal



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