Chicken Cafreal is one of Goa’s most iconic culinary treasures. It is a dish steeped in history and bursting with flavor. Its vibrant green hue, aromatic spices, and tender chicken make it an unforgettable experience for anyone who tastes it. Whether you are dining at a high-end restaurant, a beach shack, or a roadside gado (food stall), this dish never fails to impress.
Why will you LOVE… This Recipe!
Chicken Cafreal is an experience that brings Goa’s vibrant flavors straight to your plate. Tender chicken marinated in a fragrant green masala made with fresh coriander, mint, and spices, each bite bursting with tangy, spicy goodness. The smoky pan-seared finish adds a comforting depth, making resisting it impossible. Pair it with soft Goan poi or steaming rice, and you’re not just eating—you’re savoring a piece of tradition, a taste of Goa’s soul.
Origins of Chicken Cafreal
Chicken Cafreal, also known as Frango à Cafreal, traces its roots to Mozambique, a former Portuguese colony in Africa. The term “Cafreal” originates from “Cafres,” referring to the inhabitants of Southern Africa. This dish was introduced to Goa by Portuguese settlers and African soldiers during colonial times. While it shares similarities with African piri-piri chicken, Chicken Cafreal’s unique green spice blend stands out, making it distinctly Goan.
As someone trained in a hotel management college in Goa, I vividly recall flambéing Chicken Cafreal during practical sessions. Heating oil until it sizzled and tossing onions with a splash of water created an exhilarating moment—it was a rite of passage for aspiring chefs! My favorite recipe came from Jacintha aunty during my culinary training at Goa Marriott Resort; her version had an extra kick of tanginess that made it unforgettable.
The Magic of the Cafreal Masala Marinade
The heart of Chicken Cafreal lies in its marinade—a fragrant blend of fresh coriander leaves, mint, green chilies, ginger, garlic, and a medley of spices like cumin, cinnamon, cloves, and peppercorns. Tamarind or lime juice adds tanginess, while turmeric provides depth. The chicken (typically bone-in pieces or whole legs) is scored and marinated for several hours or overnight to allow the flavors to penetrate deeply.
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Chicken Cafreal: Photo Gallery
How to Cook Chicken Cafreal
Chicken Cafreal can be prepared in various ways:
- Grilling: Imparts a smoky flavor that enhances the dish’s complexity.
- Pan-Frying: Creates a crispy exterior while keeping the chicken juicy.
- Braising: The leftover marinade is often used to create a rich sauce that complements the chicken perfectly
- Air Fryer: The air fryer is one of the best ways to cook chicken feta, as it maintains the crispiness of the chicken’s outer surface while preserving its juiciness.
Traditional Accompaniments of Chicken Cafreal
Traditionally served with potato wedges or crusty bread like Goan poi, this dish is versatile enough to be enjoyed on its own or paired with rice.
Where to Find the Best Chicken Cafreal in Goa
If you’re visiting Goa, here are some must-visit spots to try this amazing dish
- Florentine (Saligao): Famous for its secret recipe and unbeatable flavor.
- O Coqueiro (Porvorim): Known for serving Chicken Cafreal with fries and poi.
- Viva Panjim (Fontainhas): This offers a zesty version in a charming heritage setting.
- Britto’s (Baga): Serves both dry and gravy variants.
- The Goan Room (Dona Paula): Renowned for its authentic green masala
Chicken Cafreal– FAQs
What makes Chicken Cafreal unique?
The vibrant green masala made with coriander leaves and spices sets it apart from other chicken dishes.
Can I use boneless chicken?
Bone-in pieces are preferred as they add more flavor during cooking.
How spicy is Cafreal?
The spice level depends on the number of green chilies used; adjust according to your preference.
Is it necessary to marinate it overnight?
Overnight marination enhances flavor but isn’t mandatory; an hour works too.
Ingredients
Cafreal spice blend
- ½ inch Cinnamon Stick
- 6 no Cloves
- 1 tsp Black Peppercorns
- 8 no Cardamom Pods
Cafreal Paste
- 30 g Garlic Cloves peeled
- 10 g Ginger peeled
- 10 no Green Chillies adjust to spice preference
- 25 g Fresh Mint Leaves cleaned ½ bunch
- 50 g Fresh Coriander Leaves Cilantro ½ bunch
- 120 g Toddy Vinegar or substitute with Apple Cider Vinegar
- 1 pinch Turmeric Powder
- 2 tbsp Salt
- 1000 g whole Chicken ½ cut, bone-in with skin
- 5 tbsp butter (optional)
Instructions
- Heat a pan over low heat and dry roast cinnamon, cloves, cumin seeds, and black peppercorns for about 2–3 minutes until aromatic.
- Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- In a blender, combine ginger, garlic, green chilies, coriander leaves and mint leaves
- Blend into a smooth paste, adding a toddy vinegar. Scrape down the sides of the blender to ensure even blending.
- Rinse the chicken under cold water and pat dry with paper towels. Make deep gashes in the chicken pieces to help absorb the marinade.
- Rub the chicken thoroughly with the prepared spice powder, turmeric and salt.
- Coat the cafreal paste and gentle Massage it into the gashes for even flavor distribution. Cover and refrigerate for at least 2–3 hours (overnight for best results).
- Set your air fryer to 180°C (356°F). Place marinated chicken in the air fryer basket in a single layer. Cook for 15 minutes on one side. Spread a piece of butter on the chicken to become extra crispy and moist chicken (Optional).
- Flip the chicken pieces and cook for another 20 minutes at the same temperature until golden brown and fully cooked.
- Serve hot chicken cafreal with potato wedges, crusty bread rolls, or steamed rice.
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