Best 4 Goan Chicken Cafreal Recipes
Goan chicken cafreal is a traditional Indo-Portuguese dish from the state of Goa, India. The dish is made with chicken marinated in a flavorful mixture of herbs and spices, then grilled or roasted until tender and juicy. It is often served with a side of rice or bread. The unique flavor of Goan chicken cafreal comes from the combination of aromatic spices, such as cumin, coriander, and turmeric, as well as fresh herbs, including cilantro, mint, and green chilies. The dish is a testament to the culinary heritage of Goa, which has been influenced by both Indian and Portuguese cultures.
Here are our top 4 tried and tested recipes!
CHICKEN CAFREAL
Galinha cafreal or chicken cafreal is a classic dish that's often included in Goan Christmas and other noteworthy celebrations, accompanied by bread or rice. This dish is widely believed to have its origins in Mozambique and was brought by the Portuguese to their former colony of Goa in India. The signature hallmark of this dish is the fragrant concoction of spices and fresh herbs that's used as the marinade and then cooked to form a very thick "dry" sauce, in which most of the water is driven out through evaporation to form a thick, flavorful coat on the chicken. Typically, the potatoes are fried, but boiling them in water and then roasting them in the oven produces a creamier interior and crispy exterior.
Provided by Nik Sharma
Categories poultry, vegetables, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prick the chicken all over with a fork and place in a resealable plastic bag or large bowl.
- Cut 1 onion into quarters and transfer to a blender. Reserve 2 tablespoons of cilantro leaves for garnish, then add the remaining cilantro leaves and stems to the blender along with the garlic, ginger, chile, cloves, lime juice, coriander, cumin, peppercorns, cinnamon, fennel and 1 teaspoon salt. Pulse on high until the mixture is smooth. (You might need to add 1 to 2 tablespoons of water and give it a stir to get the ingredients to move.) Pour the blended mixture over the chicken in the bag, seal or cover, and refrigerate to marinate for at least 1 hour, or up to 2 hours.
- About 45 minutes before you are ready to cook the chicken, prepare the potatoes: Heat the oven to 400 degrees. Peel the potatoes and quarter them lengthwise. Add them to a large saucepan, cover them with cold tap water by about 1 inch, and add 1 teaspoon salt.
- Bring the water to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just tender, about 5 minutes. A knife should pass through the center of the potato with only slight resistance. The potatoes should not be too soft or they will fall apart during seasoning.
- Using a slotted spoon, transfer the potatoes to a large baking sheet and discard the water. Let the potatoes cool for a few minutes, then season them generously with salt and pepper. Drizzle 2 tablespoons of oil over the potatoes and toss gently to coat. Spread the potatoes out and roast them until golden-brown and crispy, about 30 minutes. If the potatoes are cooked before the chicken, remove them from the oven and cover them with foil to keep warm.
- While the potatoes roast, cook the chicken: Heat the remaining 2 tablespoons oil in a large saucepan or Dutch oven over medium-high. Chop the remaining onion and sauté until translucent, about 4 minutes. Add the chicken with its marinade and cook, stirring occasionally and scraping the bottom of the pot to prevent burning, until the thighs are golden brown, completely cooked through, and most of the liquid has dissipated, leaving behind a thick coating (or dry sauce), about 30 to 40 minutes.
- Transfer the chicken to a serving plate, garnish with the reserved cilantro leaves and serve the potatoes on top or alongside.
CHICKEN CAFREAL RECIPE | GOAN GALINHA CAFREAL
Chicken Cafreal aka Galinha Cafreal is a Portuguese influenced dish popular in the Goan cuisine! Learn how to make this Goan delight with step by step pictures.
Provided by Freda Dias
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Pat dry the chicken, make some gashes on the chicken thighs. Rub it well with lemon juice. ginger garlic paste & salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.
- In a blender/grinder, add all the ingredients listed under cafreal masala and make a smooth paste using water as required. I used a little more than 1/4 cup water.
- Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.
- Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature. Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.
- Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces. When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.
- Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.
GOAN CHICKEN CAFREAL
This is the traditional Goan version of masala chicken. It can be either fried or grilled on the BBQ.
Provided by Anonymous
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
- Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
- Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
- Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Drizzle with lime juice before serving.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 11.8 g, Cholesterol 113.8 mg, Fat 22.6 g, Fiber 2.3 g, Protein 30.8 g, SaturatedFat 5 g, Sodium 99.3 mg, Sugar 2.9 g
CHICKEN CAFREAL
A tangy chicken again from the west coast of India. This time from the state of fun and beaches - Goa. From the Sunday Mid-day stored here for reference and sharing.
Provided by Girl from India
Categories Chicken
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pierce the chicken pcs with a fork.
- Marinate them in salt and sour lime juice Grind the masala ingredients to a paste Spread this paste too over the chicken and keep at room temperature for 2 hours atleast.
- Heat the oil in a large frying pan and add the chicken pcs and saute for 10-12 mins (or more) until the skin of the chicken is dark and the juices run clear when the chicken pcs are pricked with a knife tip.
- Halfway through add the potato slices so that they too fry with the chicken.
- Serve hot.
Tips:
- Prep before Cooking: Before you start cooking, measure and prepare all your ingredients. This will help you stay organized and reduce cooking time.
- Use Quality Produce: Fresh, high-quality ingredients make a big difference in the taste of your dish. Look for produce that is in season and free of blemishes.
- Cook Chicken on Low Heat: Chicken cafreal is a delicate dish, so it's important to cook the chicken on low heat. This will prevent the chicken from drying out and becoming tough.
- Use a Mortar and Pestle: If you have one, use a mortar and pestle to grind the spices for the marinade. This will release their flavors more effectively than using a blender or food processor.
- Marinate the Chicken for at Least 2 Hours: The longer you marinate the chicken, the more flavorful it will be. If you're short on time, you can marinate the chicken for at least 30 minutes.
- Don't Crowd the Pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Serve with Fresh Coriander: Fresh coriander is a traditional garnish for chicken cafreal. It adds a bright, citrusy flavor to the dish.
Conclusion:
Chicken cafreal is a delicious and flavorful dish that is easy to make at home. By following these tips, you can create a dish that is sure to impress your family and friends. The combination of aromatic spices, tender chicken, and creamy coconut sauce makes this dish a true culinary delight. Whether you're serving it for a special occasion or a casual weeknight meal, chicken cafreal is sure to be a hit.
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