Wednesday, October 1, 2008

Chicken Cafreal my Personal Favorite

This is one of my all time favorite kind of chicken recipes, its like the tandoori chicken of Goa, except of course its green in colour. Since I was a kid cafreal chicken has made my mouth water. To date it still happens and its time for you to get a taste of this mouth watering cafreal chicken.

Cafreal Masala Ingredients:

Cafreal Masala Ingredients

7 - 8 Green Chillies
8 Stocks Coriander leaves.
2 inch piece of Ginger
13 - 14 Flakes of Garlic
1 Table spoon Khus Khus
7 Peppercorns
1 Big Piece Cinnamon
1 Teaspoon Jeera
1/2 Teaspoon Haldi
A Small ball of Tamarind
4 - 6 Cloves

Procedure:

Cut clean and wash the chicken, apply the salt or some ginger garlic paste if you like and keep it aside.
Chicken with ginger garlic paste and salt
Grind all the ingredients into a fine paste. You can see the nice green color of the masala.
Ground cafreal masala
Apply it to the chicken
Add the cafreal masala to the chicken
Keep the chicken and the masala overnight. The longer you store it the better it is.
Keep the chicken overnight with the masala
Put a little oil and when hot add the chicken pieces.
Cook on slow fire
Add some butter and cook on a slow fire till done.
Add some butter as it gets ready
Serve with onions or salad.
Chicken cafreal with salad
Looks delicious doesn't it.
Mouth watering chicken cafreal!
Share this Goan recipe:

78 comments:

  1. Dear Aunty,
    Thanks a million for this Chicken Cafreal recipe. I have been craving to eat this, above all its been years I last had back home in Goa. Though I found in the cookbooks, website; they never tasted the this way..the original way!!!
    Aunty it was yummy...
    Coming Sunday would try out roast chicken!!!
    Your blog is very descriptive with photos for each stage. Its an immense help for novice like me. I tried perada it turn out good because of your very simple description and photos. Wish to make again for x'mas. Aunty can teach me to prepare plum cake and vindaloo so I can make for this x'mas.
    Thanks a lot. Take care

    Regards,
    Ashley

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  2. Dear Aunty,
    I'm so glad i found this site. I was looking out for Doce recipe to make for this christmas & got more then what I was looking out for. Can you please also post the Doce recipe?
    I love the pictures cause they look so real like we cook back home in Goa.Thank you so much.Shalom.........Zita

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  3. Hello there, this is a great site keep up the good work.

    I am decendant of Goan Grandfather on my mothers side, and German on my Fathers side - born in Australia - what a mixup! Anyhow, interested in getting in touch with Goan roots, what better way to start than with food!

    One question though, I've worked out that Haldi is Tumeric, but not sure what Jeers are, can you help.

    Cheers

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    Replies
    1. Better late than never, Jeera is Cumin.

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  4. YOU ARE AWESOME.

    GOD BLESS

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  5. Jeera is cumin seeds

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  6. thanx a bunch.......will try out soon......looks delicious

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  7. @ Ashley, thanks a lot for the praises :) I do hope you enjoyed your meal, there are lots of lovely dishes coming up so keep visiting!

    @ Zita Pereira, I am sorry we missed out on the Doce recipe, we usually do not make Doce but I will definetly try to do it for you by Christmas 2009

    @ Sibyl, I have not been responding to comments on this blog but now I will make sure I am regular! Someone has responded saying Jeera is Cumin Seeds and they are absolutely correct! Cheers!

    @ Anonymous, Thanks for the blessings, your name too would be a blessing!

    @ Anonymous, thank you for taking the time to help out with the Jeera! God Bless!

    @ Priz, Do let us know if you enjoyed it :D

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  8. Thanks for the Amotik recipe. All your recipes are authentic and I will pass them on to my non-Goan friends who love goan food.

    Sheila

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  9. hi, tried this recipe. came out great. thanks to both u and ur wonderful mom

    preethi

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  10. Great recipe reminds me of my goan days, I hope to make a version of this soon!

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  11. Super recipe! I'm half goan and was never a big fan of cafreal. I just loved this recipe and so did my kids I've made it thrice in the last week alone. Please thank yr mum for such a wonderful recipe. I make rissoles too but with my avo's recipe its very similar to yours.Thank you again if you understand portuguese "Um grande beige"

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  12. Sorry that should've been spelt "beijo"

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  13. Hello....

    Please dont tell me you run Floentines...The recipe you gave has an authetic taste...

    Love you aunty.

    Yogz

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  14. Awesome! Tastes so authentic, took me way back to Goa! Cheers & Beers, Michelle

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  15. Hi Clyde!

    Thanks for the superb recipes :)

    Can you tell us more about khus khus please? I see it's in a couple of your recipes, but I'm afraid I'm not familiar with it. Is it essential? Is there a substitute if I can't find it?


    - Neil

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  16. @ thanks for the kind words everyone :)

    @ Niel

    Khus khus is also known as poppy seeds this should make it easy to find now :)

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    Replies
    1. 1tablespoon khus khus? Please confirm.

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  17. Is the masala of cafreal for 1kg chicken ?

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  18. @ Anonymous

    Should be around 1 Kg its a full chicken :)

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  19. Hi there,

    I am a goan and your site was so informative that it reminded me of my mum's food. Keep up the good work. I was looking out for Doce receipe but could not find it. Looking forward for the receip to prepare it for christmas.

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  20. @ Alanis

    you seem to be rather lucky, we just put a channa doss recipe today :)

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  21. Dear Aunty,
    This is the first time I have actually found this website and have tried some of the christmas recipes - absolutely delicious. tomorrow I will make the Sorpotel and Chicken Roast.

    Please can you also put the recipe of Vonn on your website. I love this Goan sweet. Thanks Angelina

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  22. You forgot the most important ingredient - Juice of one or 2 lime. Rub the juice with salt into the chicken, this also tenderises the meat. Leave for an hour or so, then add the cafreal masala....leave it overnite preferably. Cook the next day..... Valentine

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  23. Hats off to the Goan People and the Goan foods... its really amazing !!!!

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  24. Thank you so much for this site. The photographs are very useful. Nice that you invite comments so others can complete and compliment the recipe if necessary.

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  25. hi CLYDE, THIS IS AN AWSOME SITE FOR US GOANS LIVING ABROAD....IVE BEEN LOOKING FOR AN AUTHENTIC PORK SAUSAGE RECIPE LIKE YOU GET BACK IN GOA.. ID BE HIGHLY OBLIGED IF YOU DID ONE FOR ME..ID BE VERY GRATEFUL I DO MISS MY CHERIESOU PSE ..... TKS ADOLF
    creado@iprimus.com.au

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  26. Hey can anybody share how the famous Ros omlet is really made? I mean I do know to make an omlet, but that ros, I just cant figure out how to get that "local gaada" taste, that I so love!

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  27. Hi Clyde,

    I tried out the Chicken Cafreal Recepie, and it turned out to be finger licking good! Thanx a ton to you & ur mum for your wonderful recipes. Please include veg. recipes too... SAVIA

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  28. I tried the Chicken Cafreal Recepie yesterday it turned out very yummpy. My husband & 1 year old daughter she enjoyed the most. Thanks for the recipe

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  29. Trying out the cafreal chicken for dinner for our guests this evening ! I'm all excited waiting to cook the marinated chicken :) Can't wait to see how it turns out, given the great feedback on this site! Oh and ofcourse, Thanks for posting these recipes, we absolutely love Goa and Goan food !
    ~Kanika

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  30. Thank you once again, dinner last night was a hit ! :) We also had the chicken for breakfast this morning !! :) Big thankyou for this site and all your efforts!
    ~ Kanika

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  31. Dear Clyde
    I was just surfing for an authentic Xacuti Masala and I did find one. Whilst just browsing through the Recipes my eyes saw the picture of your Mum and went further to read the same. Its' nice of you to have posted all your mum's goan recipes. I will definitely try them and get back to you. Incidentally, I am a fan of your Mum's pickles and Grandma's Bibique (ofcourse made by you Mum and I make it a point that she gives me her yummy tongue tickling pickles.

    Wishing you and your wife all the very best.

    Uncle Ralph (Versova).

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  32. thanks for posting this receipe.. i prepared it and it became just perfect..

    will keep on following you..
    cheers
    Vaishali

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  33. This is the best and the most authentic caffreal recipe I have ever come across. It gives the most amazing and the best taste.Thanks for sharing it with us.

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  34. Hi I want to make Chicken Cafreal but here in the gulf we dont get khus khus as it is banned can we make the Chicken Cafreal without the khus khus please reply as I am dying to make this recipe

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  35. Love this recipe. My family too enjoys it. Thank you for such a lovely recipe

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  36. Audrey said : Thanks for this recipe aunty.. My husband loved this sooo much that I have to make it often....

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  37. hi
    i liked this site very much particularly the snaps. i wil b trying d cafreal recipe today.can any one tell me how much is 8 stocks of coriander. is it 8 bunches or 8 stems.

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  38. This Recipe was a big hit at my home..Thank yu for sharing..Keep the Unique recipies coming :)

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  39. @ pani

    8 stocks is 8 stems :)

    cheers!

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  40. The best way to get to the meat of the matter is to go through a bowl. Easy and delicious.

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  41. HI..
    came across ur blog while surfing and must say loved it!! thanks fr posting authentic goan recipes.. m not goan and love its food, the place, the ppl.. eth abt goa!!
    trying out the chicken cafreal tonyt!! fingers crossed! :)

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  42. I regularly cook Chow Chow. Got to love it in Betalbatim Over the last 4 months. Where is a recipe for Sopotel?

    Colin Bourner Spain

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  43. Thanks a lot for your lovely chicken cafreal recipe and especially for spending your time and efforts on making it simple to understand.

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  44. Perfect authentice goan food!! Pls give me the receipe for Vonn, the goan dessert dish usually had at weddings. Thank you
    Pereira in Mumbai

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  45. Hi,
    your receipe sounds interesting...especially after looking at the pics. want to try it. my only problem is Khus Khus. We do not get it in Dubai as it is considered as drugs.

    Is it ok if i exclude it..will it make a big difference. any replacement.

    pls advise.. thank you

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  46. @ evveryone asking abt khus khus alternatives

    i have no clue about khus khus alternatives, you can definitely try making the dish without the khus khus im sure it will still taste yummy, if you do make it or find and alternative do let the others who can't get khus khus know what it is or how the dish tastes without the khus khus, thanks!

    ReplyDelete
    Replies
    1. Til (sesame seeds) could be used as a sort of substitute. Khus khus helps in thickening the curry / sauce, besides the flavour it imparts. Til/sesame would be the nearest substitute.

      Delete
  47. 100% yummy.too tasty ,very nice.i will impress my hubby and inlaws.i tried it and loved it.I am 100% sure my hubby will praise me.;-)

    from ,
    Vanessa
    Mumbai

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  48. do we have to add some pudina leaves to th ingredients to be ground for the cafreal masala...i thought i saw a few leaves in the picture...please let me know i want to try out this recipe soon

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  49. the recipe for sorpotel can be found at http://www.goanfoodrecipes.com/2006/12/sorpotel-goan-delicacy.html

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  50. @ cathy

    there is no pudina/mint in the cafreal, sometimes a few leaves show up in the bunch of coriander when purchased, thats about it

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  51. Please let me know the quantity of chicken to be used for the cafreal recipe.
    thank you

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  52. This is a great website. I am going to marry a Goan. So, I am learning to cook his favorite Goan dishes. This website is such a great help with its precise instructions.Thanks a lot.
    My chicken cafreal turned out great.

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  53. Hi, did you add some water while grinding the masala? Because mine looks quite dry... And how much chicken for this amount of masala? I'm planning to buy 400g chicken pieces, with bones...

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  54. @Ewa

    you can add a spot of water, not much, and you can try half the quantity for 400g chicken

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  55. Hi Clyde,
    Your site is a treasure trove for a novice cook like me. I tried ur chicken cafreal and it turned out so good the first time itself thanks to ur detailed instructions.
    Siona

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  56. Just stumbled upon this site....love the step by step instructions...will be trying the cafreal recipe today....A big thanks to you and your mum for your efforts... God Bless ...

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  57. Hi Clyde, wondering if I could store the masala? What's its shelf life like?

    -- Rukmini @Trumatter

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  58. @ Rukmini

    no clue about the shelf life, although its quite an easy masala to make

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  59. Hey Clyde, love this recipe, finally a chicken recipe I wouldnt mind making over and over again. My search for a mouth watering cafrael recipe finally ends.

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  60. Thank you so much - you and your mum for the clear instructions, photos and wonderful recipes. I've just tried a first recipe from this site:
    Goan Fish Curry which turned out great, my son who is half Australian loved it. I've never been to Goa but my mum's side is Goan and I fondly remember my grandma's delicious food. Love from Perth, Australia

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  61. Thanks for this prefect recipe it turned out to b like the one i used to have as a kid wid ma parents in this lil place in Saligao... Thanks a million :)

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  62. Thank u aunty, the christmas sweets recipe is very nice, and in very detailedly given....thanks u once again......... jenny

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  63. Thanks for the recipes i found it so easy and valuable .
    thanks
    vanessa noel francis

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  64. Hi..can u gude me how Icould order online goan masals/pickles

    Regards
    cynthia

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  65. Good morning. Thank you for this recipe: is very, very good.
    Octávio Pó.

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  66. I LOVE your recipes... Thanx! They are Awesome....
    I was looking for the Goan Sausage masala... Cld you please post that? I have been given a few recipes, but none of them taste the same as the sausages available in the Mapusa Friday market....
    Thanx once again....

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  67. I made this for the first time with 14 skinny green chillies (for double the amount of chicken), and opened the mixer and was taken aback at the spice of the mixture. With many misgivings, I marinated the chicken and went to bed with burning hands and endless worry about the fate of lunch the next day.

    Needless to say, I turned out absolutely fabulous, an explosion of incredible flavours :) :)
    Thank you so much aunty for the recipe and the pictures!

    - MQ from Mumbai

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  68. I too am in the Gulf instead of khus khus you can use 8 to 10 kajus (not roasted ) but ground with the masala. Where can i get the receipe for Vonn and Pinag please. God Bless.

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  69. Hey Clyde what is kokum used for and how is it used? My friends are visiting goa so wanted them to get it for me and dry red chilling from there bcz they are so fierce red in colour .thanks a ton for ur lovely recipies.

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  70. HI, I tried this same recipie with Kingfish- It tastes awesome, changes i made was less spicy cut down on green chillies and added green bell peppers a little sugar and some extra tamrind. Its too good :)

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  71. When u say keep it overnight after marination, I presume it will have to be refrigerated? If kept outside, the chicken may get spoiled and get a foul smell? Pl confirm

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  72. Thanks a lot for this recipe. It turned out great. I improvised a little bit by adding a little apple cider vinegar.

    M.Rodrigues

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