Chicken Cafreal reflects the fusion of Portuguese and Goan cuisines that took place during the colonization of Goa. The sauce tastes a lot like the famous Portuguese peri-peri sauce. The traditional method uses deep-frying to cook the chicken, but you can grill it if you prefer. Serve chicken cafreal hot with a fresh green salad
Chicken Cafreal – Goan specialtyCourse: Main Course, Starters, Non VegCuisine: IndianDifficulty: Medium
1 full breast chicken, cut into 4 pieces
7 – 8 Green Chilies
1/ bunch Coriander leaves.
2-inch piece of Ginger
13 – 14 Flakes of Garlic
1 Table spoon Khus-Khus
1 Big Piece Cinnamon
1 Teaspoon Jeera
1/2 Teaspoon Haldi
A Small ball of Tamarind
4 – 6 Cloves
Salt to taste
- Cut clean and wash the chicken, apply the salt, ginger garlic paste and keep it aside.
- Grind all above ingredients into a fine paste.
- Apply this masala paste to the chicken
- Keep the chicken with applied masala overnight. The longer you store better it is.
- Put little oil in kadai and when oil is hot add chicken pieces with coated with masala.
- Cook on a slow fire till done and when chicken is almost done add more of butter as it gets ready.
- Serve chicken cafreal with onion rings and salad