Goan Chicken Cafreal Recipe | Frango a Cafreal (Cafreal Masala Paste Recipe included)


Ready hot chicken cafreal served in a white plate on a table by homemakerjob

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Ready hot chicken cafreal served in a white plate on a table by homemakerjob

Chicken Cafreal | Frango a Cafreal

Chicken Cafreal is a popular goan recipe. This recipe was introduced by the Portuguese and is prepared during Christmas or celebrations in Goa. It has a spicy, tangy, and fresh taste because of the ingredients used in the recipe. Try this recipe at home and share your experience.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Goan, Indian
Servings 4 People


  • 750 gm chicken
  • 25 gm mint leaves
  • 100 gm coriander leaves
  • 1 small capsicum, chopped
  • 8 garlic cloves
  • 5 medium spicy green chilies
  • 2 green chilies
  • ½ cup onions, chopped
  • 2 tsp lemon juice
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp black peppers
  • 2 tsp coriander seeds
  • 7-8 cloves
  • inch cinnamon
  • 7 green cardamoms
  • 2 tsp vinegar
  • 1 tsp sugar
  • 5 tbsp oil


  • In a mixing bowl, add 750 gm chicken, 1 tsp salt, ½ tsp turmeric powder and 2 tsp lemon juice. Mix everything well and leave it to marinate for 15 min.

Cafreal Masala Paste:

  • In a mixer jar, add 100 gm coriander leaves, 25 gm mint leaves, 1 chopped capsicum, 8 garlic cloves, 5 medium spicy green chilies, 2 spicy green chilies, ½ cup chopped onions, 1 tsp cumin seeds, 1 tsp black pepper, 2 tsp coriander seeds, 8 cloves, 1½ inch cinnamon and 7 green cardamom. Now blend till everything turns into a smooth paste.
  • Add the paste and 2 tsp vinegar to the marinated chicken. Mix well with the chicken and let it marinate for 2 hours.
  • Heat 5 tablespoons of oil in a kadai or pan over medium heat.
  • Once the oil is hot enough, add the marinated chicken to the kadai. Fry the chicken pieces for 15 min on medium-high flame. Keep the pieces turning around, so they are cooked well from all the sides.
  • Remove the chicken from the kadai. Let the oil stay in the kadai and add the remaining marinade to it. Cook for 10 min on a low flame.
  • Again, add the fried chicken pieces to the kadai and mix well. Add 1 cup water and cover with a lid. Let it cook for 15 min.
  • Add 1 tsp sugar and mix well. Cook the meat well until the gravy becomes a bit dry or thicker. Turn off the flame once done.
  • Serve hot chicken cafreal with fried potato wedges, salad or rice or goan bread.


  • Use bone-in chicken in this recipe.
  • If possible, let the chicken marinate for a longer time.
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