• 1 kg Chicken cut into big pieces
  • 5 to 6 Green chillies
  • 1 teaspoon cumin seeds (Jeera)
  • 1 inch stick of cinnamon
  • 6 black peppercorns
  • 6 Cloves
  • 1 tablespoon coriander seeds
  • 8 Garlic cloves
  • 1 inch Ginger
  • ½ a bunch / 1 cup Coriander leaves
  • 1 lemon/ 1 tablespoon Vinegar
  • 1 onion
  • Salt to taste

Chicken Cafreal belongs to the exotic state of Goa in India which was a Portuguese colony for 400 years. This has influenced the Goan cuisine to a large extent and Cafreal is one of the masterpieces passed on through generations. It requires very little time & preparation, is without gravy, but not dry. It is made in a deliciously spicy fragrant green marinade. It goes well with garlic bread / roti/ parathas/ tortillas/ pita bread etc.

METHOD:

  1. Stab the chicken with fork or knife (to allow easy penetration of the marinade.) Apply salt and juice of 1 lemon/ vinegar to the chicken and keep it aside.
  2. Grind the green chillies, cumin seeds, cinnamon, peppercorns, cloves, coriander seeds, ginger, garlic and coriander leaves along with onion to a fine paste.
  3. Apply the above paste to the chicken.
  4. Keep the chicken on a flat plate. Place another plate on top of the chicken and keep some weight to keep it pressed down (of at least ½ kg, I generally use a stone of about 1 kg ) on the chicken for 2 hours.
  5. Heat oil and cook the marinated chicken till brown.
  6. Serve it hot with boiled carrots, French beans and French fries.

 

Chicken Cafreal