• 1 kg chicken 1 lemon juice 8 red chillies (peppers) 7 cloves (lavang, laung) 1 inch cinnamon (tikhi) 1 teaspoon cumin seeds (jeera) 12 garlic cloves (lasun) ½ teaspoon shahjeera 1 inch ginger (adrak, ala) 1 tablespoon vinegar 3 tablespoon oil 1 onion for grinding into paste 2 onion cut into rings Salt to taste ¼ teaspoon sugar

Chicken Red 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 is made in a deliciously spicy fragrant red marinade. This variant of Red Cafreal is a very rare one which is not usually found in restaurants, it’s one of my family secrets which I am proud to share with the world. A sure fire hit with people of all ages and cultures. It goes well with garlic bread/ rotis/  parathas/ tortillas/ pita bread etc.


  1. Cut the chicken into large pieces.
  2. Take a fork and prick the meat all over  to help the marinade to seep inside.
  3. Apply salt and lemon juice to the chicken and keep it aside for at least ½ an hour.
  4. Grind to a paste the following in a mixer (red chillies, cloves, cinnamon, cumin seeds, shahjeera, garlic, ginger, turmeric powder, onion).
  5. Add vinegar and sugar to the paste. Fry this paste in a little oil for about 10 minutes to get rid of the raw smell.
  6. Marinate the chicken in the above paste for at least 3 hours.
  7. Keep the chicken in a flat plate or pan, place a plate on it and keep a weight of 1 kg on it as shown in the picture.
  8. This is a traditional method and the marinade seeps deep inside the meat.
  9. Heat a tawa /pan.
  10.  Add oil to it and fry the chicken till all the juices are absorbed and the chicken becomes brown.
Chicken Red Cafreal
Serve the dish with boiled carrots, French beans and French fries.
Apply red masalakeep pressed with stone weightGrill Chicken Cafreal with onions