It is believed that Cafreal originated in Mozambique from a well-know dish called Galinha (Frango) Piri-piri. Later the Portuguese adopted this dish, but made a few changes to the ingredients before reaching the sandy shores of picturesque Goa hundreds of years ago.
Cafreal is a famous recipe brought down by Portuguese in Goa, State of India. It is actually originated in Mozambique from a dish called Galinha. Afterwards, Portuguese adopted it and made some changes in it before it reaching to beautiful Goa. In this dish, the chicken is marinated with lots of coriander leaves(Cilantro), ginger , garlic,lime juice along with dry spices giving it green color and kept for a long time . May be overnight.
Normally it is prepared with whole chicken legs, but you can make them with thighs too.
You also get readymade Cafreal masala(Spice) powder or paste which can be used not only for chicken but for vegetarian recipes too, like mushrooms, Paneer(Cottage Cheese), vegetables.
However you use cafreal pase, in whatever recipe, the outcome is always wonderful.
If you like this recipe, then definitely you would also like my other Goan Recipes.
Preparation Time: 8 Hours
Cooking Time: 20 Minutes
- 500 Grams (1 pound) of chicken
- 2-3 Tablespoon cooking oil
- Salt, to taste
Ingredients for Marination:
- A Small bunch of fresh coriander leaves
- 8-10 whole black peppercorns
- 8-10 cloves
- 3-4 Green chilies
- 1 Stick of cinnamon, about 2 inches
- 1 Tablespoon khus khus (poppy seeds)
- 1 Teaspoon of cumin seeds
- 1/2 Teaspoon turmeric powder
- A small ball of tamarind
- 1 Inch fresh ginger
- 6-8 Cloves of garlic
Wash and cut chicken into big pieces.
Grind all the ingredients mentioned for marination with very little water to a smooth thick paste.
Marinade chicken with this paste, cover and refrigerate overnight or 6-8 hours.
Next day remove the chicken out .
Heat a large skillet or a big saucepan.
Add oil and spread it evenly in the saucepan.
Keep the heat on medium high and arrange all the chicken pieces over the oil.
Cover and cook for about 7-8 minutes.
Remove the cover, flip the pieces. add some salt to taste .Mix and let it cook covered for another 7-8 minutes.
Remove cover, and and cook uncovered, until all the moisture evaporates and cafrael gets dry.
Check with toothpick if the chicken is cooked.
Once they start browning up and gets soft, remove from heat and serve.
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