Chicken Cafreal
Indulge in the vibrant flavors of Goa with this Chicken Cafreal recipe, a popular dish bursting with aromatic spices and herbs. Marinated in a zesty blend of coriander, mint, green chilies, and warming spices like cloves and cinnamon, this dish is a celebration of bold, tangy, and savory notes with a hint of heat. The chicken is pan-fried to golden perfection, locking in succulent juiciness while creating a tantalizingly rich glaze from the marinade. Perfectly paired with steamed rice, naan, or crusty bread, Chicken Cafreal offers a sensational dining experience that's both comforting and exotic. Quick to prepare but full of depth, this crowd-pleaser captures the essence of authentic Goan cuisine in just a few easy steps.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless)
- 1 cup Coriander leaves (cilantro)
- 0.5 cup Mint leaves
- 4 pieces Green chilies
- 6 pieces Garlic cloves
- 1 inch Ginger
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 6 pieces Peppercorns
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 1 tablespoon Vinegar
- 2 tablespoons Oil (for frying)
- 1 teaspoon Salt
- 2 tablespoons Water
Instructions
Clean the chicken thoroughly and cut it into medium-sized pieces. Pat it dry and set aside.
In a blender, add coriander leaves, mint leaves, green chilies, garlic, ginger, cloves, cinnamon stick, peppercorns, cumin seeds, turmeric powder, lemon juice, vinegar, and 2 tablespoons of water. Blend into a smooth paste to create the Cafreal masala.
Rub the Cafreal masala thoroughly onto the chicken pieces, ensuring they are well coated. Add salt and mix well. Cover and let the chicken marinate for at least 2 hours, preferably overnight for deeper flavors.
Heat oil in a large skillet or pan over medium heat. Add the marinated chicken pieces in a single layer (reserve any leftover marinade). Cook for about 6-8 minutes per side until the chicken is golden brown and cooked through. If using bone-in pieces, adjust the cooking time as necessary.
Add any leftover marinade to the pan along with a splash of water to prevent sticking. Cover and let the chicken cook for an additional 5 minutes, allowing the flavors to meld.
Once the chicken is fully cooked and the sauce has thickened, remove it from heat.
Serve hot with steamed rice, naan, or crusty bread. Garnish with fresh coriander leaves if desired.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 6.2 g | ||
| Protein | 323.0 g | 646% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 747 mg | 57% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4959 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
