Goan Chicken Cafreal

Chicken Cafreal, also known as ‘Galinha Cafreal’ is a heavily spiced Chicken dish was first introduced by the Portuguese in Goa. This succulent and savory dish is indeed a show stopper.

▪️ 750gms – Chicken, cut into pieces.
▪️ 1 Big bunch – Coriander Leaves
▪️ 1 pod – Garlic (approx. 12 – 14 cloves)
▪️ 2’’ piece – Ginger
▪️ 5 – 6 Green Chillies (you can adjust the spice level)
▪️ 1 tbsp – Cumin Seeds
▪️ ½ tsp – Poppy Seeds
▪️ ½ tsp – Cloves
▪️ ½ tsp – Cinnamon Sticks
▪️ ½ tsp – Turmeric Powder
▪️ ½ tsp – Peppercorns
▪️ 1 small ball – Tamarind
▪️ 1 tbsp – Palm Jaggery
▪️ 1 tbsp – Ginger Garlic paste
▪️ 1 nos – Charred Onion (charred on charcoal or direct flame)
▪️ 2 nos – Onions, finely sliced (for garnishing)
Other Ingredients:
▪️ ½ cup – Vinegar (I used Apple Cider)
▪️ ½ cup – Water
▪️ Salt to Taste
▪️ Oil or Ghee for cooking

▪️ In a blender/grinder, add the coriander leaves, garlic, ginger, green chillies, cumin seeds, poppy seeds, cloves, cinnamon stick, turmeric powder, peppercorns, tamarind, palm jaggery, onion, salt and grind it to a smooth paste.
▪️ Clean and pat dry the Chicken pieces, making some gashes. Add salt, ginger garlic paste and the ground cafreal paste. Coat the chicken pieces well and let it marinate for at least 2 – 3 hours or overnight preferably. Let this marination rest in the refrigerator.
▪️ Make sure the marinated chicken is at room temperature before you start cooking.
▪️ Place a pan on a medium flame and add ghee or oil. Once it is hot, add the chicken pieces and cook on both side until golden brown.
▪️ Add a little water to the reserve marinade and pour this mixture into the pan. Cover and cook for around 10 to 15 mins or until the gravy thickens.
▪️ Uncover and remove the chicken pieces.
▪️ In the same pan, sauté the sliced onions by adding salt to taste.
▪️ Serve hot, garnished with sautéed onions and fried potato chips.