Chicken Cafreal my Personal Favorite

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!

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Anonymous
Anonymous
6 years ago

A wonderful site with clear instructions. Appreciate your efforts to share the recipes. Cheers to you and your family for all the love you spread through your culinary expertise.
Sincerely, Michelle.

manu george
6 years ago

The masala dried up at the end of the cooking and it is not semi gravy like in the picture…what could have gone wrong?
1)should i add extra masala while cooking?
2) what is the amount of butter i should use for 500gm chicken?

Alfred paul
6 years ago

Kudos!!

Jade Graham
6 years ago

To date it still happens and its time for you to get a taste of this mouth watering cafreal chicken. food recipes

ishmeet singh kapoor
6 years ago

hi, can this masala be cooked with fish..

Anonymous
Anonymous
7 years ago

Khus Khus is poppy seeds – used in cooking in Goa but in some countries like the UAE is Banned Item to carry while travelling. They look like small off white-cream colour seeds.

Sonya Valadares
Sonya Valadares
7 years ago

The recipe is awesome, i just followed the recipe. First time I made it and it turned out like i was a Master Chef πŸ™‚ thankx to youll.. The Recipe simply rocks … Thankx for the website and all the yummy Goan dishes posted. I’m going to try other recipes too.

Yolanda Monteiro
7 years ago

Hey Clyde looks like I found the answer… 1 Kg… Thanks

Yolanda Monteiro
7 years ago

Hey Clyde can you please tell me what quantity of chicken this amount of masala would be sufficient for. Thanks. Plan to make it this sunday…. for Mother's Day!!!!

Anonymous
Anonymous
7 years ago

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

M.Rodrigues

Aditi Godbole
7 years ago

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

Anonymous
Anonymous
8 years ago

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 πŸ™‚

aaliya
7 years ago

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.

Anonymous
Anonymous
8 years ago

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.

Sharlotte
Sharlotte
8 years ago

1tablespoon khus khus? Please confirm.

Anonymous
Anonymous
8 years ago

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 πŸ™‚ πŸ™‚
Thank you so much aunty for the recipe and the pictures!

– MQ from Mumbai

Bottle Masala
8 years ago

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….

Bottle Masala
8 years ago

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.

Mario Fernandes
8 years ago

superb website

Octavio Po
Octavio Po
8 years ago

Good morning. Thank you for this recipe: is very, very good.
OctΓ‘vio PΓ³.

cynthia moses
8 years ago

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

Regards
cynthia

Anonymous
Anonymous
8 years ago

Better late than never, Jeera is Cumin.

vanessa
vanessa
8 years ago

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

Anonymous
Anonymous
8 years ago

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

Deepti
9 years ago

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 πŸ™‚

Anonymous
Anonymous
9 years ago

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

Vanita
Vanita
9 years ago

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.

Clyde
9 years ago

@ Rukmini

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

trumatter
9 years ago

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

— Rukmini @Trumatter

nickola
9 years ago

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 …

Anonymous
Anonymous
9 years ago

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

Clyde
9 years ago

@Ewa

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

Ewa Anita
Ewa Anita
9 years ago

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…

amitha
amitha
9 years ago

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.

Anonymous
Anonymous
9 years ago

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

Clyde
9 years ago

@ 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

Clyde
9 years ago
cathy
cathy
9 years ago

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

Anonymous
Anonymous
10 years ago

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

Clyde
10 years ago

@ 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!

sandra
sandra
10 years ago

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

Anonymous
Anonymous
10 years ago

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

Anonymous
Anonymous
10 years ago

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

titch
9 years ago

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

rose
rose
10 years ago

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! πŸ™‚

johan
10 years ago

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

Clyde
11 years ago

@ pani

8 stocks is 8 stems πŸ™‚

cheers!

Prachi
11 years ago

This Recipe was a big hit at my home..Thank yu for sharing..Keep the Unique recipies coming πŸ™‚

pani
pani
11 years ago

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.

Audrey
Audrey
11 years ago

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