Goan Spiced Chicken Cafreal
Indulge in the vibrant flavors of Goa with this Chicken Cafreal, a tangy and aromatic dish that captures the essence of the coastal paradise. Marinated in a blend of fresh herbs and spices, this chicken is sautéed to perfection, offering a delightful contrast of crispy skin and tender meat. Served alongside golden, sautéed potatoes, it's a hearty dish that brings lively Goan cuisine right to your table. Perfect for family gatherings or festive occasions, this dish is sure to impress with its rich textures and captivating flavors.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
chicken
1 kg (cut into large pieces with skin left on)
sour lime
1 (juice only, or to taste)
vegetable oil
2 tablespoons (for frying)
potatoes
2 (peeled and sliced)
salt
to taste
green chilies
6
garlic
6 cloves (peeled)
green cardamom pods
2 (slightly crushed)
cloves
2
coriander leaves
200 g (1 bunch, roughly chopped)
gingerroot
1 inch (peeled and chopped)
white vinegar
2 tablespoons
sugar
1 teaspoon
cumin seed
1/2 teaspoon
turmeric powder
1/2 teaspoon
Instructions
1
Begin by piercing the chicken pieces with a fork to allow the marinade to penetrate thoroughly.
2
In a bowl, combine salt and the juice of the sour lime, ensuring each piece of chicken is evenly coated. Allow it to marinate for at least one hour at room temperature or overnight in the refrigerator for deeper flavor.
3
While the chicken is marinating, prepare the masala by blending the green chilies, garlic, green cardamom, cloves, coriander leaves, ginger, white vinegar, sugar, cumin seed, and turmeric powder into a smooth paste.
4
Once marinated, spread the prepared masala paste evenly over the chicken, ensuring it’s well coated. Let it marinate again for a minimum of 2 hours.
5
In a large frying pan, heat vegetable oil over medium heat. Add the marinated chicken pieces and sauté for 10-12 minutes, turning occasionally, until the skin is dark and crispy and the juices run clear when pierced with a knife.
6
Halfway through cooking, add the sliced potatoes to the pan to fry alongside the chicken until both are golden and cooked through.
7
Once done, remove from heat and serve hot, garnished with fresh coriander if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Goan Spiced Chicken Cafreal?
Goan Spiced Chicken Cafreal is a tangy and aromatic dish from Goa, featuring chicken marinated in a vibrant green herb and spice paste, then sautéed until crispy.
What are the main ingredients for the Cafreal masala?
The masala is made by blending green chilies, garlic, green cardamom, cloves, coriander leaves, ginger, white vinegar, sugar, cumin seed, and turmeric powder.
How much chicken is required for this recipe?
This recipe requires 1 kg of chicken, cut into large pieces with the skin left on.
How long should I marinate the chicken with lime and salt?
You should marinate the chicken with salt and lime juice for at least one hour at room temperature or overnight in the refrigerator.
How long does the second marinade with the masala take?
After applying the green masala paste, the chicken should marinate for a minimum of 2 hours.
What type of vinegar is used in Goan Chicken Cafreal?
This recipe uses 2 tablespoons of white vinegar for the marinade.
Do I need to leave the skin on the chicken?
Yes, the recipe recommends leaving the skin on to achieve a crispy texture when sautéed.
Why do I need to pierce the chicken with a fork?
Piercing the chicken allows the marinade and spices to penetrate deep into the meat for better flavor.
What is the recommended cooking method for this dish?
The chicken is sautéed in a large frying pan over medium heat with vegetable oil.
How many green chilies are used?
The recipe calls for 6 green chilies to give the dish its signature spicy kick.
What side dish is traditionally served with Chicken Cafreal in this recipe?
This recipe includes sautéed sliced potatoes that are fried in the same pan as the chicken.
When should I add the potatoes to the pan?
Add the sliced potatoes halfway through the chicken's cooking time (around 5-6 minutes in).
How much coriander is needed for the green paste?
You will need approximately 200 grams or one large bunch of roughly chopped coriander leaves.
How long do I cook the chicken in the frying pan?
The chicken should be sautéed for 10-12 minutes until the skin is dark and crispy and juices run clear.
Can I use lemon instead of sour lime?
While the recipe specifies 1 sour lime, you can use lemon juice as a substitute to achieve a similar tanginess.
What spices are used in the masala blend?
The spices include green cardamom pods, cloves, cumin seed, and turmeric powder.
Is sugar included in the recipe?
Yes, 1 teaspoon of sugar is added to the masala to balance the acidity and heat.
What oil is best for frying Chicken Cafreal?
The recipe recommends using 2 tablespoons of vegetable oil for frying.
Should the potatoes be peeled?
Yes, the recipe specifies using 2 potatoes that have been peeled and sliced.
How do I know the chicken is done?
The chicken is done when the skin is dark and crispy, and the juices run clear when the meat is pierced with a knife.
What type of ginger should I use?
Use a 1-inch piece of fresh gingerroot, peeled and chopped, for the masala paste.
Is garlic required for this recipe?
Yes, the masala requires 6 cloves of peeled garlic.
What gives the Cafreal its green color?
The vibrant green color comes from the large amount of fresh coriander leaves and green chilies used in the paste.
Can I marinate the chicken for less than 2 hours?
It is recommended to marinate for at least 2 hours to ensure the chicken absorbs the complex flavors of the masala.
Is this dish suitable for festive occasions?
Yes, its rich textures and captivating flavors make it perfect for family gatherings or festive occasions.
What is the origin of this dish?
Chicken Cafreal is a classic dish from Goan cuisine, reflecting the coastal flavors of India.
How should I prepare the cardamom pods?
The 2 green cardamom pods should be slightly crushed before being blended into the masala.
Should I garnish the dish before serving?
You can garnish the final dish with fresh coriander if desired before serving hot.
How much cumin seed is used?
The recipe calls for 1/2 teaspoon of cumin seed.
What is the texture of the finished chicken?
The finished chicken features a contrast between dark, crispy skin and tender, juicy meat.