Chicken Cafreal – Goan specialty

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 specialty

Chicken Cafreal – Goan specialty

Recipe by Ushakal GroupCourse: Main Course, Starters, Non VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time






  • 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

  • 7 Peppercorns

  • 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

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