Chicken Cafreal

This is a traditional Goan classic chicken dish which can be made either as dry , semi gravy or with gravy . I have made the semi dry version here. It locks in flavours from the coriander leaves and the green paste that is used to marinate the chicken well. The longer it’s marinated the tastier it is. Rum can be used in this recipe at the end but I haven’t added it while making this time. 

I have always wanted to try this Chicken Cafreal when I have seen it on feeds of many Goan accounts. But I love it when I get a recipe right from a Goan kitchen or home chef. Therefore kept delaying it. Finally I got the recipe from my dear Instagram friend Sheethal. Do check her account on Instagram for more yummy food and gorgeous cakes @sheecooksnclicks

Recipe courtesy – Sheethal @sheecooksnclicks

Ingredients

1.Chicken – 500gm
2.Green chillies 2- 3
3.Coriander leaves -1 bunch
4.Ginger 1 inch piece
5.Garlic cloves 6-8
6.Black peppercorns – 1/2 tsp
7.Cumin seeds – 1/2 tsp
8.Whole spices(Cardamom -1
Cloves – 3
Cinnamon – 1/2 inch
OR
Garam masala – 1/2 tsp
9.Poppy seeds/khuskhus – 1 tsp
10.Turmeric powder – 1/4 tsp
11.Vinegar /Lemon juice/tamarind juice – 1 tablespoon
12.Salt – as required

STEPS

Grind ingredients 2 to 10 into a fine paste. Add ingredients 11,12 to the paste and marinate the chicken. Longer you marinate better the taste.

For frying: Heat butter/oil in a pan, add chicken and cook on both sides until done.

For semidry: Heat butter/oil in a pan, add chicken, little water and cook until done.

For gravy: Heat butter/oil in a pan, add sliced onions. Saute until transparent,add chicken, water and cook until done.

(Optional: Rum 2 – 3 tsp may be added at the end of cooking if you prefer)