Goan Chicken Cafreal – Spicy Green Masala Chicken

 Goan Chicken Cafreal – Spicy Green Masala Chicken

Goan Chicken Cafreal is a popular Goan dish known for its vibrant green masala, fresh herbs, and bold flavours. Traditionally inspired by Portuguese-influenced Goan cuisine, this dish combines chicken with coriander, green chillies, garlic, ginger, and aromatic spices.

The chicken is marinated in a flavourful green paste and cooked until tender, juicy, and coated with a rich masala. Serve it with rice, bread, or potato wedges for a delicious meal.

Ingredients

For the Chicken

- 750 g chicken, preferably bone-in pieces

- 1 tablespoon lemon juice

- ½ teaspoon turmeric powder

- Salt to taste

- 2 tablespoons oil

For the Green Cafreal Masala

- 1 large bunch fresh coriander leaves

- 8–10 mint leaves

- 4–6 green chillies, adjusted to taste

- 8 garlic cloves

- 1-inch piece ginger

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- ½ teaspoon black pepper

- 4 cloves

- 1 small cinnamon stick

- 2 tablespoons vinegar or lemon juice

- A little water, as needed

Method

1. Prepare the Green Masala

Add the coriander leaves, mint leaves, green chillies, garlic, ginger, cumin seeds, coriander powder, black pepper, cloves, cinnamon, and vinegar to a blender.

Grind into a smooth, thick green paste, adding only a little water if necessary.

2. Marinate the Chicken

Place the chicken in a large bowl. Add lemon juice, turmeric powder, salt, and the prepared green masala.

Mix well so every piece is coated evenly.

Cover and refrigerate for at least 2 hours. For deeper flavour, marinate for 6–8 hours.

3. Cook the Chicken

Heat oil in a heavy-bottomed pan over medium heat.

Add the marinated chicken and cook for 5–7 minutes, turning the pieces occasionally.

Reduce the heat, cover the pan, and cook until the chicken becomes tender. Stir occasionally to prevent the masala from sticking.

4. Roast the Masala

Remove the lid and continue cooking for a few minutes until the green masala thickens and coats the chicken.

If the mixture becomes too dry before the chicken is cooked, add a small splash of water.

Make sure the chicken is thoroughly cooked; its internal temperature should reach 74°C (165°F).

5. Serve Hot

Transfer the Chicken Cafreal to a serving plate. Garnish with fresh coriander and serve with lemon wedges.

Serving Suggestions

Goan Chicken Cafreal pairs beautifully with:

- Steamed rice

- Goan pao or other bread

- Potato wedges

- Fresh onion and cucumber salad

- Lemon wedges

Tips for Delicious Chicken Cafreal

- Use fresh coriander for the characteristic green colour.

- Adjust the number of green chillies to suit your spice preference.

- Allow enough marination time for the flavours to develop.

- Avoid adding too much water while grinding the masala.

- Cook over medium-low heat after searing so the chicken becomes tender without burning the herbs.

Final Thoughts

Goan Chicken Cafreal is a wonderful choice for anyone who enjoys bold, herb-filled flavours. Its fragrant green masala, tender chicken, and gentle tanginess make it a standout dish for lunch, dinner, or a special weekend meal.

Serve it hot with rice or bread and enjoy a taste of Goa at home.