Chicken Cafreal Recipe | Goan Galinha Cafreal
Chicken Cafreal aka Galinha Cafreal is a Portuguese influenced dish popular in the Goan cuisine! Learn how to make this Goan delight with step by step pictures.
Servings 2 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1.5 lbs chicken thighs
- 1/2 tbsp ginger garlic paste
- 1 tbsp lemon juice/vinegar
- 1 tsp salt
For the cafreal masala
- 1 cup loosely packed cilantro/coriander leaves with tender stalks, about 30 stalks
- 6-7 green chillies, adjust as per desired heat
- 6-7 large garlic cloves
- 1 & 1/2 inch piece of ginger
- 4 cloves
- 8 peppercorns
- 1 inch of cinnamon
- 1 tsp cumin seeds
- 2 tsp poppy seeds
- 1/2 tsp turmeric powder
- A small ball of tamarind/Juice of half a lime
Other ingredients
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp lemon juice
Instructions
- Pat dry the chicken, make some gashes on the chicken thighs. Rub it well with lemon juice. ginger garlic paste & salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.
- In a blender/grinder, add all the ingredients listed under cafreal masala and make a smooth paste using water as required. I used a little more than 1/4 cup water.
- Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.
- Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature. Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.
- Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces. When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.
- Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.