Chicken Cafreal


Three alphabets G-O-A opens up a pitaara of memories and visuals and drunk days/nights and the aroma of food and the shirtless (hot and not) studs zooming around in bikes.

Are u in Goa now

Ok let’s move ahead, macchi frying somewhere, Rosy Aunty toiling over a steaming hot vat of feni, Bobbito (I knew someone by that name) strumming his guitar. Have u gone deeper into Goa.

A dish synonymous with Goa is the chicken cafreal. This recipe was given by a foodie friend Suchit and its the yummiest recipe of cafreal I have ever come across




1 and half cup coriander leaves and stems
6-8 peppercorns, 
3-4 cloves, 
1/2″ piece of cinnamon, 
1″ piece of ginger, 
8-10 large cloves of garlic,
3 green chilies, 
1 tbsp lemon juice,
1 tsp salt, 
1/2 tsp sugar, 
1 tsp cumin 

Other ingredients

700 gms chicken

2 onions – Paste

Chopped coriander


Grind the ingredients under marinade together with 1 tbsp of oil. Use the entire marinade for the chicken and keep covered in the fridge for at least 6 hours for best results

Post marination:
1) In a pan over medium heat, add 2 tbsp oil, add paste of 2 large onions and saute till onions are translucent.

2) Add the chicken without the marinade and brown well on both sides on high heat.

3) Then cook covered turning at intervals without moving the chicken around too much.

4) Once you think the chicken is nearly done, add 1/2 cup of chopped coriander leaves and the left over marinade.

5) Mix well and cook for 2-3 minute or so without lid.