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Name: Chicken Cafreal
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Goa, India
Ingredients: 1 kg chicken pieces, bone-in; 100 g fresh coriander leaves; 6 green chillies; 30 g ginger; 8 cloves garlic; 1 tsp cumin seeds; 1 tsp black peppercorns; 4 cloves; 1 cinnamon stick; 1 tsp ground turmeric; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 tsp salt

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Goa, India1 h 15 minServes 4cooked before

Chicken Cafreal

Frango à Cafreal

Ingredients13

chicken pieces, bone-in1 kg
fresh coriander leaves100 g
green chillies6
ginger30 g
garlic8 cloves
cumin seeds1 tsp
black peppercorns1 tsp
cloves4
cinnamon stick1
ground turmeric1 tsp
lime juice2 tbsp
vegetable oil3 tbsp
salt1 tsp

meatspice & saucevegetablefruitother

Method

Grind the coriander, green chillies, ginger, garlic, cumin, peppercorns, cloves, cinnamon, turmeric, lime juice, and salt into a thick green paste, adding a splash of water if needed.
Score the chicken pieces and coat them thoroughly with the paste. Cover and marinate for at least 30 minutes.
Heat the oil in a heavy pan over medium heat and add the marinated chicken with its paste.
Cook, turning often, until the chicken is browned and the masala clings to it, about 15 minutes.
Add a few tablespoons of water, cover, and simmer until the chicken is cooked through and the sauce is thick, about 20 minutes.
Uncover and fry briefly so the cafreal masala darkens slightly and coats the chicken. Serve hot.