Goan Chicken Cafreal Recipe
Learn how to make Goan Chicken Cafreal at home, a bold and flavorful green chicken recipe that captures the taste of coastal Goa. The chicken soaks up a rich coriander-chili marinade and cooks until the masala clings beautifully to every piece.
Goan Chicken Cafreal is a spicy green chicken curry from Goa known for its bold flavors and vibrant color. This traditional Goan dish is prepared by marinating chicken in a fresh green masala made with coriander leaves, green chilies, garlic, ginger, and aromatic spices, then pan-fried or slow-cooked until perfectly tender. The result is a juicy and flavorful Goan chicken recipe that combines earthy spices with a tangy vinegar base. Unlike creamy North Indian curries, Chicken Cafreal is light, herbaceous, and intensely aromatic. The green Cafreal masala coats the chicken beautifully, giving it a deep, roasted flavor with a subtle hint of tang.
It’s one of those authentic Goan chicken recipes that pairs wonderfully with Goan poi bread, steamed rice, or even roasted potatoes for a hearty meal. If you love exploring Goan cuisine or want to try a traditional Indian chicken recipe that’s both healthy and flavorful, Chicken Cafreal is a must-try. Its unique green marinade and home-style preparation make it stand out among other Indian chicken curry recipes.
Ingredients and Substitutes
- Chicken (bone-in or boneless): I recommend using bone-in chicken for the best flavor, but sometimes I use boneless thighs when I want it to cook faster. Drumsticks also work great for this recipe.
- Fresh coriander leaves: This is what gives Chicken Cafreal its bright green color and fresh aroma. If you ever run out, parsley can be used, but it changes the flavor slightly.
- Green chilies: My recipe uses fresh green chilies for that spicy Goan kick. You can adjust the number based on how hot you like it. Sometimes, I replace them with jalapeños for a milder taste.
- Garlic cloves: Fresh garlic adds that deep, sharp flavor I love in Cafreal. If you don’t have any, a bit of garlic paste or even garlic powder works too.
- Ginger: I always add fresh ginger to balance the strong spices. Ginger paste can be used when you’re short on time, but fresh gives a more natural flavor.
- Whole spices (peppercorns, cinnamon, cloves, cumin seeds): These bring the true Goan aroma. My recipe blends them with coriander and chili for the masala base. When I’m in a hurry, I use a pinch of garam masala instead.
- Turmeric powder: It adds a subtle earthy flavor and a hint of color. You can skip it if you don’t have any, it won’t affect the recipe much.
- Vinegar: I recommend using white vinegar for the authentic tangy taste. Sometimes, I swap it with lemon juice or apple cider vinegar for a lighter flavor.
- Oil: You can use any neutral oil for frying. I often go with coconut oil because it matches Goan flavors, but vegetable or sunflower oil works perfectly too.
- Salt: Just the right amount of salt brings out the flavors of the herbs and spices. You can taste and adjust salt after marinating.
- Sugar (optional): Sometimes I add a small pinch of sugar or jaggery to balance the tanginess of vinegar. It’s optional but makes the flavor rounder.
How to Make Goan Chicken Cafreal
- Prepare the Green Masala. Blend fresh coriander, green chilies, garlic, ginger, cumin, and vinegar into a thick green paste for authentic Goan flavor.
- Marinate the Chicken. Coat chicken pieces evenly with the green masala paste and refrigerate for 3–4 hours or overnight for the best taste.
- Heat the Oil. Heat oil in a pan over medium flame to release the Goan aroma before adding the marinated chicken.
- Cook the Chicken Until Tender and Juicy. Place the marinated chicken in the hot pan and cook on both sides until lightly browned and tender, coated with thick green masala.
- Adjust the Masala Consistency. Add leftover marinade or water if needed to keep the masala moist and flavorful.
- Finish Cooking and Serve. When the oil separates and masala darkens. Plate the chicken with Goan poi bread, then serve hot with Goan poi bread or steamed rice.
Tips for Making Perfect Chicken Cafreal
When making Chicken Cafreal, always use fresh coriander and green chilies. I recommend about 2 cups of packed coriander leaves and 4–5 medium green chilies for a balanced spice level. If you want it milder, remove the seeds before blending. Don’t rush the marination, a minimum of 3 hours helps the chicken absorb all that green masala. Overnight marination gives the best texture and depth of flavor.
Avoid adding too much water while blending the masala, just 2 to 3 tablespoons is enough to get a thick, rich paste. While cooking, keep the flame medium so the chicken sears evenly without burning the masala. If it starts to dry, add 2 tablespoons of water or oil to keep it moist. Always cook till the oil separates that’s when you know your Cafreal is perfectly done. Rest it for a few minutes before serving so the flavors settle beautifully.
Serving Suggestions for Chicken Cafreal
Serve Goan Chicken Cafreal with warm Goan poi bread or soft buttered pav, the spicy green masala tastes amazing when soaked up with the bread. Sometimes, I pair it with steamed basmati rice or jeera rice for a comforting meal. If you want something lighter, you can serve it with a side of fresh salad, lime wedges, and a drizzle of mint chutney. This dish also makes a great starter when served with onion rings and a chilled drink, perfect for a cozy weekend meal or family get-together.
Frequently asked questions
Yes, you can use lime or lemon juice as a substitute. It gives the same tangy balance and helps tenderize the chicken just like vinegar does.
You can store it in an airtight container in the fridge for up to 2 days. Reheat it on low flame or in a microwave, adding a few drops of water to refresh the masala.
Yes, boneless thighs or breast pieces work perfectly. I prefer thighs since they stay juicier and absorb the masala better.
Absolutely. You can bake it at 200°C (400°F) for about 25–30 minutes or grill it on medium heat. The flavor stays delicious, and it’s a healthier option too.
Recipe Card
Chicken Cafreal Recipe
Equipment
- 1 Mixer grinder or blender
- 1 Mixing bowl
- 1 Non-stick pan or iron skillet
- 1 Spatula or tongs
- 2 Measuring spoons and cups
Ingredients
- 750 g Chicken bone-in or boneless pieces
- 1 cup Fresh coriander leaves
- 6 Green chilies adjust to spice level
- 8 Garlic cloves
- 1 inch Ginger piece
- 1 tbsp Lemon juice or vinegar
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1 tsp Coriander seeds
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 2 tbsp Oil for marination
- Salt
- 2 tbsp Oil for pan-frying
- 2 tbsp Water if needed to adjust consistency
Instructions
- Start by blending fresh coriander leaves, green chilies, garlic, ginger, and all the whole spices, peppercorns, cloves, cinnamon, and cumin seeds. Add a splash of vinegar and a little water to help it blend smoothly. I recommend keeping the paste thick and vibrant green. You can add a few mint leaves for extra freshness, but that’s optional.
- Clean and pat dry the chicken pieces. Rub the green masala paste all over the chicken, making sure it’s coated well on every side.
- Let the chicken rest in the fridge for at least 3 to 4 hours, but overnight marination makes it even more flavorful. Cover and refrigerate it while the masala works its magic.
- Heat some oil in a wide pan or skillet on medium heat. Use coconut oil for that authentic Goan aroma. Place the marinated chicken in the hot pan and sear each side until it starts to brown. Don’t rush this step, the color develops flavor.
- Once seared, add any leftover marinade to the pan and a few tablespoons of water if it’s too dry. Cover and let the chicken cook on low heat until it’s soft and the masala thickens around it. Sometimes I flip the pieces halfway through to make sure they absorb the masala evenly.
- When the oil starts to separate and the masala turns slightly darker, turn off the heat. Let the chicken rest for a few minutes before serving. This helps the juices settle and the flavor deepen.
- Serve your Chicken Cafreal hot with Goan poi bread, plain steamed rice, or crispy potato wedges. Garnish it with a few fresh coriander leaves for a burst of color.
Notes
- I recommend using bone-in chicken for this recipe to add more flavor, but boneless thighs work well if you prefer.
- Sometimes, I add a few mint leaves to the masala for extra freshness.
- Don’t skip the marination time, at least 2 hours or overnight marination gives the best flavor.
- If you’re short on time, you can lightly score the chicken to let the masala absorb faster.
