Chicken cafreal (Galinha cafreal)

                                                         

Chicken cafreal

Chicken cafreal can also be termed as green tandoori chicken of goa.Chicken Cafreal(Galinha Cafreal)is a rich traditional goan Portuguese chicken preparation consumed widely in the Goa.The preparation originated from the Portuguese colonies in the African continent.It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese. Goan life is always vibrant with color, cheerful and fun, goan cuisine reflects the true spirit of the land that evolved over time by embracing different people from varied culture.

Chicken Cafreal is a dish where chicken is marinated in a green spice paste overnight and then pan-fried. The result is falling-off-the-bone tender, succulent chicken that is packed full of beautiful flavors of chili, ginger, garlic, cilantro, lime and other spices. What I also like about this dish is that all the prep can be done a couple of days in advance. So it is perfect to serve at parties, when you can spend more time with your guests and less time toiling over a hot stove.

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! My husband is one of the chicken lovers. For this year’s valentine day it was my husband’s demand for this chicken dish.

                                                                               

Ingredients for cafreal masala

       
        Ingredients

• Chicken (½ kg) (Drumsticks/ Legs/ Whole chicken cut into large pieces)
• 3-4 Green Chilies (the hot Indian ones, reduce if you like less heat)
• Coriander leaves (handful)
• 2 inch piece of Ginger
• 10-12 Flakes of Garlic
• 1 tsp Khus Khus
• 10-12 Peppercorns
• 1 tsp lemon juice
• 1 medium piece cinnamon
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Small ball of Tamarind
• 4 – 5 Cloves
• 1-2 Tablespoon cooking oil
• 1 Tablespoon Butter
• Salt to taste.

        Serves (3-4)

                                                              

Apply salt and lime juice on chicken.

       
                                                     

 Cafreal masala after grinding

       Method of preparation

• Clean the chicken and make a few shallow slits in the chicken pieces.
• Rub the chicken with the salt and lime juice and keep aside.
• Grind the ingredients for the Cafreal Masala to a fine paste using blender.
• Apply the masala all over the chicken pieces, so they are well coated.
• Refrigerate the marinated chicken and keep overnight. The longer you marinate it the better it is.
• Bring your marinated chicken to room temperature. Take chicken out of the refrigerator about 1 hour or so before you're ready to cook. Allowing the meat to slow come to room temperature before introducing it to a hot skillet makes it  cook better and stay tender.
• When ready to cook, heat the oil in a saucepan and add the chicken pieces and cook on a high flame for about 5 minutes, taking care not to burn the chicken. Then add any marinade that is leftover.Cover the pan.
• As the chicken begins to cook, add the butter and cook on a medium flame turning over the chicken once in a while for about 15 minutes until all the moisture evaporates.
• The dish is ready when the chicken is cooked properly on both the sides and its color changes to golden brown.You can also check by pressing the toothpick.
• Serve with wedges of lime and salad. Some also like to have this dish with Fresh goan pao (pav).

                                                                

Apply masala to chicken(overnight)

                                                     

Fry marinated chicken pieces 

   

        Note

• In this dish i had taken boneless chicken breasts but selecting boneless or chicken with bones is a individual choice.
• Some like to consume this dish with potato wedges,it's optional.

        Happy Cooking !