Today I’m going to share with you how to make a traditional Goan delicacy, Chicken Cafreal ! This juicy chicken is marinated in a green cafreal masala that is aromatic, delicious and a bit tangy all at once. This Goan Chicken Cafreal recipe brings back fond memories of what my grandma made when my family would visit years ago!
- 6 Chicken Legs
- Juice of 1 lemon
- Salt to taste
Green Masala Paste for Marinate
- 2 tsp Pepper Powder
- 2 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 tsp Poppy Seeds
- 1 tsp Cinnamon Powder
- 9 Cloves
- 3-4 Green Chillies
- 1 Head of Garlic
- 1 ¼ tbsp Ginger Paste
- Tamarind (small ball soaked in a little water)
- 1 tsp Sugar
- 1 ½ bunch of Coriander
- 4 long potatoes
- Clean, wash and pat dry the chicken legs. Score the chicken legs and place them in a dish. Season them with lemon juice and salt. Cover with a cling wrap and keep aside while preparing the green masala paste.
- In a mixer grinder, add all the ingredients for the green masala paste and grind till you get a nice thick smooth paste.
- Apply the paste on the scored chicken legs making sure to get the paste into the cuts on the chicken. Cover once again with a plastic wrap and refrigerate to marinate from 1 hour to overnight for best results.
- In a heated skillet, add some vegetable oil and sear the chicken making sure to get some nice colour on both sides. More colour means more flavour.
- Once the chicken has got a good sear, cover with a lid and allow it to cook until the internal temperature at the thickest portion of the chicken reaches 165F.
- Once cooked, remove the chicken from the pan and place on a plate and allow it to rest.
- Fry the remaining marinate and use it to brush over the chicken for additional flavour.
- Cut the potatoes into wedges, parboil and then fry in a skillet with some oil until crispy and golden brown.
- Plate the Chicken Cafreal with the potato wedges and garnish with finely chopped cilantro. Enjoy!