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


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.


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

Similar main course recipes:


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

Chicken Cafreal | Frango a Cafreal

Goan chicken curry is a vibrant, flavorful dishfrom Goa, India. It is popular not only in India but all over the world due tothe millions of tourists who visit Goa every year.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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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