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Chicken cafreal

Chicken cafreal

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Grilled chicken cafreal with green masala
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Christmas Special Goan Green Masala Chicken –
Chicken Cafreal
Recipe

45 mins
Cooking Time
Difficulty
25
Ingredients
Non Veg
Diet
Chicken cafreal is a beloved Goan dish with Portuguese origins that features chicken thighs marinated in two stages (vinegar first, masala second). The chicken is grilled to develop a charred exterior before being simmered in the green masala with stock.

Ingredients

UNITSIngredients
500 gmChicken thighs (de-skinned) For the chicken
½Onion (grated) For the 1st marinade
3 largeGarlic cloves (grated)
1 cmFresh ginger (grated)
¾ teaspoonTurmeric powder
1 teaspoonSalt
2 teaspoonsToddy vinegar or cider vinegar
¾ teaspoonCoriander seeds (For the 2nd marinade (Green Cafreal Masala)
¾ teaspoonCumin seeds
5Cloves (with bud intact)
2 cm pieceCinnamon stick (broken)
4Green cardamoms
10Fresh or bottled green peppercorns or dried black peppercorn
75g or 1 cupFresh coriander (chopped, including stalks)
2 tablespoonsMint leaves (chopped)
60g or 1 smallOnion (chopped)
20g or 2 cmFresh ginger (chopped)
5 plumpGarlic cloves (chopped)
2 tablespoonsToddy vinegar or cider vinegar
2 tablespoonsPalm sugar or jaggery (grated)
⅓ cupSunflower oil (plus extra for grilling) For cooking
150 mlChicken stock or hot water
1Large onion (sliced into half-moons)
1Green capsicum (sliced)
cut in halfLemon

Follow
Directions

Description - Step 1

Step 1: Preparing the chicken and the first marinade

De-skin the chicken thighs if not already done. Using a sharp knife, make 3-4 small slits on each thigh to help the marinade penetrate. Mix the grated onion, grated garlic, grated ginger, turmeric powder, salt, and toddy vinegar in a bowl. Rub this first marinade thoroughly over the chicken thighs, working it into the slits. Cover and let rest for 15 minutes at room temperature.

 

Description - Step 2

Step 2: Preparing the roasted spice powder

Heat a small dry pan over medium heat. Add the coriander seeds, cumin seeds, cloves, broken cinnamon pieces, and green cardamoms. Roast while stirring constantly until an aroma is released, about 2-3 minutes. Remove from the pan immediately and cool completely. Once cooled, grind them into a fine powder.

 

Description - Step 3

Step 3: Making the green cafreal masala

To a blender, add the powdered roasted spices, green peppercorns, chopped fresh coriander (including stalks), chopped mint leaves, chopped onion, chopped ginger, chopped garlic, toddy vinegar, and grated palm sugar or jaggery. Blend all ingredients into a fine, smooth paste. If needed, add a little oil. The masala should be bright green.

 

Description - Step 4

Step 4: Preparing the second marinade

Add the green cafreal masala to the chicken thighs that have been resting in the first marinade. Rub the green masala thoroughly to coat each piece well, ensuring the marinade gets into the slits. Cover and marinate for a minimum of 30 minutes, though 4-6 hours in the refrigerator is ideal.

 

Description - Step 5

Step 5: Grilling the chicken

Prepare a wood-fired or charcoal barbecue, or heat an electric grill or grilling pan to high heat. Remove the chicken thighs from the marinade. Using a spoon, carefully scrape off most of the masala from the chicken and reserve it in a bowl (you'll use this later). Coat the chicken thighs with 2-3 tablespoons of oil. Grill the chicken for 2–3 minutes on each side until you see char marks and a caramelised exterior.

 

Description - Step 6

Step 6: Searing the vegetables

Heat a wide pan with 2-3 tablespoons of oil over high heat. Add the sliced onion half-moons and green capsicum slices. Sear on high heat, stirring occasionally, until they develop slight char marks. Remove from the pan and set aside on a plate.

 

Description - Step 7

Step 7: Cooking the cafreal

Add a bit more oil to the same hot pan if needed. Lower the heat to medium and add the reserved marinade masala. Sauté for 1-2 minutes, stirring constantly to prevent sticking. Add the chicken stock or hot water and bring to a slow boil. Lower the heat, then carefully arrange the grilled chicken thighs in the pan. Cover and cook for 10-12 minutes. Flip the chicken thighs over, then arrange the charred onion and capsicum around the edges of the pan. Cover and continue cooking until the chicken is done.

 

Description - Step 8

Step 8: Final seasoning and serving

Taste the gravy and adjust salt if needed. Add some freshly ground green or black pepper for an extra layer of fresh flavour. Turn off the heat and let it rest for a minute before serving.

 

Step 1
Step 1: Preparing the chicken and the first marinade
10 Minutes
Step 2
Step 2: Preparing the roasted spice powder
5 Minutes
Step 3
Step 3: Making the green cafreal masala
10 Minutes
Step 4
Step 4: Preparing the second marinade
5 minutes (plus marinating time: 4-6 hours)
Step 5
Step 5: Grilling the chicken
6 Minutes
Step 6
Step 6: Searing the vegetables
3 Minutes
Step 7
Step 7: Cooking the cafreal
15 Minutes
Step 8
Step 8: Final seasoning and serving
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Use a wooden sizzler plate (minus the metal plate) and place the chicken thighs in the centre with some of the green gravy spooned over them.

... Read More

Pairing Instructions

pairing-instructions-image

Serve the chicken cafreal with Goan pao, naan or steamed basmati rice.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Garnish with extra fresh coriander leaves and mint sprigs on the cafreal.

 

... Read More

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