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.