From Grandma’s Kitchen: Chicken Cafreal

This chicken dish is Portuguese inspired. The chicken is coated with an aromatic green masala and has made many mouths water.


1 kg chicken

6 large garlic cloves

2-inch ginger piece

8 peppercorns

A handful of coriander leaves

1 cinnamon piece

5 green chillies

½ tsp cumin seeds

A small ball of tamarind

4-6 cloves

2 tbsp vinegar

Salt to taste


Make a ginger garlic paste.

Slit the chicken in some areas and rub the ginger garlic paste, and salt on it. Leave it for about half an hour.

Grind the peppercorns, coriander leaves, cinnamon, chillies, cumin seeds, tamarind, cloves, vinegar, and the required amount of water to make a masala paste.

Apply the paste to the chicken and let it marinate for more than 2 hours or leave it overnight.

Heat oil in a pan and add the chicken. Let it cook on both sides. Put in any leftover paste.

Cover the chicken and let it cook for 15-20 minutes on low heat until done. Make sure the masala paste has coated the chicken nicely. Add a little water while it’s cooking if it becomes too dry.

It is best enjoyed with local Goan bread (poee/ poi).