Best 2 Goan Chicken Cafreal Recipes

In the vibrant tapestry of Indian cuisine, Goan Chicken Cafreal stands as a testament to the region's rich culinary heritage. This delectable dish, hailing from the coastal paradise of Goa, enchants the palate with its symphony of flavors, where aromatic spices dance harmoniously with succulent chicken. Marinated in a vibrant blend of fresh coriander, mint, and a melange of aromatic spices, the chicken is then pan-fried to perfection, resulting in a dish that bursts with bold, yet balanced flavors. Accompanying this culinary masterpiece are two equally enticing recipes: a zesty Goan Green Chutney, bursting with the vibrancy of fresh herbs and tangy tamarind, and a traditional Goan Rice, cooked with fragrant spices and coconut milk, providing the perfect canvas for the Cafreal's vibrant flavors. Embark on a culinary journey to Goa and discover the harmonious blend of flavors that make Goan Chicken Cafreal a feast for the senses.

Here are our top 2 tried and tested recipes!

CHICKEN CAFREAL RECIPE | GOAN GALINHA CAFREAL

Chicken Cafreal Recipe | Goan Galinha Cafreal image

Chicken Cafreal aka Galinha Cafreal is a Portuguese influenced dish popular in the Goan cuisine! Learn how to make this Goan delight with step by step pictures.

Provided by Freda Dias

Categories Main Course

Time 35m

Number Of Ingredients 18

Ingredients

1.5 lbs chicken thighs
1/2 tbsp ginger garlic paste
1 tbsp lemon juice/vinegar
1 tsp salt
1 cup loosely packed cilantro/coriander leaves with tender stalks, (about 30 stalks)
6-7 green chillies, (adjust as per desired heat)
6-7 large garlic cloves
1 & 1/2 inch piece of ginger
4 cloves
8 peppercorns
1 inch of cinnamon
1 tsp cumin seeds
2 tsp poppy seeds
1/2 tsp turmeric powder
A small ball of tamarind/Juice of half a lime
2 tbsp butter
1 tbsp oil
1 tbsp lemon juice

Steps:

Pat dry the chicken, make some gashes on the chicken thighs. Rub it well with lemon juice. ginger garlic paste & salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.
In a blender/grinder, add all the ingredients listed under cafreal masala and make a smooth paste using water as required. I used a little more than 1/4 cup water.
Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.
Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature. Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.
Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces. When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.
Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.

CHICKEN CAFREAL

Chicken Cafreal image

Galinha cafreal or chicken cafreal is a classic dish that's often included in Goan Christmas and other noteworthy celebrations, accompanied by bread or rice. This dish is widely believed to have its origins in Mozambique and was brought by the Portuguese to their former colony of Goa in India. The signature hallmark of this dish is the fragrant concoction of spices and fresh herbs that's used as the marinade and then cooked to form a very thick "dry" sauce, in which most of the water is driven out through evaporation to form a thick, flavorful coat on the chicken. Typically, the potatoes are fried, but boiling them in water and then roasting them in the oven produces a creamier interior and crispy exterior.

Provided by Nik Sharma

Categories poultry, vegetables, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 1/2 pounds bone-in, skin-on chicken thighs, skin removed, or 3 pounds boneless, skinless thighs
2 medium white or yellow onions, peeled
1 bunch fresh cilantro
1 whole head of garlic (about 12 cloves), peeled and roughly chopped
1 (2-inch) piece fresh ginger, peeled and roughly chopped
1 green chile, such as serrano, stemmed and roughly chopped
10 whole cloves
1 tablespoon fresh lime or lemon juice
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon whole black peppercorns
1/2 teaspoon ground cinnamon (or 1/2-inch cinnamon stick)
1/2 teaspoon fennel seeds
Fine sea salt and freshly ground black pepper
2 medium russet potatoes
4 tablespoons extra-virgin olive oil

Steps:

Prick the chicken all over with a fork and place in a resealable plastic bag or large bowl.
Cut 1 onion into quarters and transfer to a blender. Reserve 2 tablespoons of cilantro leaves for garnish, then add the remaining cilantro leaves and stems to the blender along with the garlic, ginger, chile, cloves, lime juice, coriander, cumin, peppercorns, cinnamon, fennel and 1 teaspoon salt. Pulse on high until the mixture is smooth. (You might need to add 1 to 2 tablespoons of water and give it a stir to get the ingredients to move.) Pour the blended mixture over the chicken in the bag, seal or cover, and refrigerate to marinate for at least 1 hour, or up to 2 hours.
About 45 minutes before you are ready to cook the chicken, prepare the potatoes: Heat the oven to 400 degrees. Peel the potatoes and quarter them lengthwise. Add them to a large saucepan, cover them with cold tap water by about 1 inch, and add 1 teaspoon salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just tender, about 5 minutes. A knife should pass through the center of the potato with only slight resistance. The potatoes should not be too soft or they will fall apart during seasoning.
Using a slotted spoon, transfer the potatoes to a large baking sheet and discard the water. Let the potatoes cool for a few minutes, then season them generously with salt and pepper. Drizzle 2 tablespoons of oil over the potatoes and toss gently to coat. Spread the potatoes out and roast them until golden-brown and crispy, about 30 minutes. If the potatoes are cooked before the chicken, remove them from the oven and cover them with foil to keep warm.
While the potatoes roast, cook the chicken: Heat the remaining 2 tablespoons oil in a large saucepan or Dutch oven over medium-high. Chop the remaining onion and sauté until translucent, about 4 minutes. Add the chicken with its marinade and cook, stirring occasionally and scraping the bottom of the pot to prevent burning, until the thighs are golden brown, completely cooked through, and most of the liquid has dissipated, leaving behind a thick coating (or dry sauce), about 30 to 40 minutes.
Transfer the chicken to a serving plate, garnish with the reserved cilantro leaves and serve the potatoes on top or alongside.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for chicken that is free-range and organic, and use fresh herbs and spices.
Don't be afraid to experiment with different ingredients: There are many variations of Goan chicken cafreal, so feel free to add your own personal touch. Try using different types of peppers, herbs, or spices, or adding vegetables like potatoes or carrots.
Be patient: This dish takes some time to cook, but it's worth it! The longer you simmer the chicken, the more flavorful it will be.
Serve with rice or bread: Goan chicken cafreal is traditionally served with rice or bread. This will help to soak up all the delicious sauce.

Conclusion:

Goan chicken cafreal is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its bold flavors and creamy sauce, this dish is sure to be a hit with your family and friends.