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Christmas Special Goan Green Masala Chicken –
Chicken Cafreal
Recipe

Name: Christmas Special Goan Green Masala Chicken – ~Chicken Cafreal~ Recipe
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 500 gm Chicken thighs (de-skinned) For the chicken; ½ Onion (grated) For the 1st marinade; 3 large Garlic cloves (grated); 1 cm Fresh ginger (grated); ¾ teaspoon Turmeric powder; 1 teaspoon Salt; 2 teaspoons Toddy vinegar or cider vinegar; ¾ teaspoon Coriander seeds (For the 2nd marinade (Green Cafreal Masala); ¾ teaspoon Cumin seeds; 5 Cloves (with bud intact); 2 cm piece Cinnamon stick (broken); 4 Green cardamoms; 10 Fresh or bottled green peppercorns or dried black peppercorn; 75g or 1 cup Fresh coriander (chopped, including stalks); 2 tablespoons Mint leaves (chopped); 60g or 1 small Onion (chopped); 20g or 2 cm Fresh ginger (chopped); 5 plump Garlic cloves (chopped); 2 tablespoons Toddy vinegar or cider vinegar; 2 tablespoons Palm sugar or jaggery (grated); ⅓ cup Sunflower oil (plus extra for grilling) For cooking; 150 ml Chicken stock or hot water; 1 Large onion (sliced into half-moons); 1 Green capsicum (sliced); cut in half Lemon

45 mins

Cooking Time

Difficulty

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 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 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 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.

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)

Plate it up!

Plating Instructions

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.

Pairing Instructions

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

Garnishing Instructions

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

Chicken cafreal

Christmas Special Goan Green Masala Chicken –
Chicken Cafreal
Recipe

Ingredients

Follow
Directions

Description - Step 1

Step 1: Preparing the chicken and the first marinade

Description - Step 2

Step 2: Preparing the roasted spice powder

Description - Step 3

Step 3: Making the green cafreal masala

Description - Step 4

Step 4: Preparing the second marinade

Description - Step 5

Step 5: Grilling the chicken

Description - Step 6

Step 6: Searing the vegetables

Description - Step 7

Step 7: Cooking the cafreal

Description - Step 8

Step 8: Final seasoning and serving

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Chicken cafreal

Christmas Special Goan Green Masala Chicken – Chicken Cafreal Recipe

Ingredients

FollowDirections

Description - Step 1

Step 1: Preparing the chicken and the first marinade

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Christmas Special Goan Green Masala Chicken –
Chicken Cafreal
Recipe

Follow
Directions

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