Entree: India – Goa – Chicken Cafreal (Goan spicy marinated chicken cooked in a bright cilantro and green masala)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken pieces, about 4–6 pieces (thighs and drumsticks)
- 1 cup (240 ml) (packed) (7/8 oz (25 g)) fresh cilantro leaves and tender stems
- 1/2 cup (120 ml) (packed) (0.42 oz (12 g)) fresh parsley leaves (optional, traditional variant)
- 6–8 green chilies (serrano or jalapeño), 2–3 for very mild, 6–8 for medium, stems removed
- 6 cloves (about 5/8 oz (18 g)) garlic
- 1 1/2 in (3.5 cm) piece fresh ginger, roughly chopped (about 1 tbsp (6 g))
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) ground turmeric
- 1 1/2 tsp (3 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1/2 tsp (1 g) black peppercorns, toasted
- 2 whole cloves
- 1 small cinnamon stick (or 1/2 tsp (2.5 ml) ground cinnamon)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (4 g) sugar
- 3 tbsp (45 ml) vegetable oil, plus extra for frying
- 1 tbsp (15 ml) coconut vinegar or a mild vinegar if available
- 2 tbsp (30 ml) water (to adjust paste consistency)

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken pieces, about 4–6 pieces (thighs and drumsticks)
- 1 cup (packed) (25 g) fresh cilantro leaves and tender stems
- 1/2 cup (packed) (12 g) fresh parsley leaves (optional, traditional variant)
- 6–8 green chilies (serrano or jalapeño), 2–3 for very mild, 6–8 for medium, stems removed
- 6 cloves (about 18 g) garlic
- 1 1/2 in (3.5 cm) piece fresh ginger, roughly chopped (about 1 tbsp / 6 g)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) ground turmeric
- 1 1/2 tsp (3 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1/2 tsp (1 g) black peppercorns, toasted
- 2 whole cloves
- 1 small cinnamon stick (or 1/2 tsp ground cinnamon)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (4 g) sugar
- 3 tbsp (45 ml) vegetable oil, plus extra for frying
- 1 tbsp (15 ml) coconut vinegar or a mild vinegar if available
- 2 tbsp (30 ml) water (to adjust paste consistency)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the spices: in a small dry skillet over medium heat, toast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon for 1–2 minutes until fragrant. Cool slightly and grind to a fine powder in a spice grinder or mortar and pestle.
2. Make the green masala: in a blender or food processor combine cilantro, parsley (if using), green chilies, garlic, ginger, the toasted ground spices, turmeric, vinegar, lime juice, salt, sugar, coconut vinegar, 3 tablespoons (45 ml) vegetable oil, and 2 tablespoons (30 ml) water. Blend to a smooth, thick paste, scraping down the sides as needed.
3. Marinate the chicken: pat the chicken pieces dry, then rub the green masala all over and under the skin where possible. Place in a covered container and refrigerate for at least 2 hours, preferably overnight for best flavor.
4. Bring to room temperature: remove chicken from fridge 30 minutes before cooking. Preheat oven to 375°F (190°C) if finishing in oven.
5. Brown the chicken: heat 2 tablespoons (30 ml) oil in a large skillet over medium-high heat. Add chicken pieces skin-side down and sear until well browned, 4–6 minutes per side, working in batches if needed. Spoon extra marinade into the pan for more color, but avoid crowding.
6. Finish cooking: Option A — Oven: transfer seared pieces to a baking dish and roast in preheated oven 20–25 minutes until internal temperature reaches 165°F (74°C). Option B — Stovetop: reduce heat to medium-low, cover skillet, and cook an additional 15–20 minutes until cooked through, turning once.
7. Rest and serve: let chicken rest 5 minutes. Spoon pan juices over chicken and garnish with extra chopped cilantro and lime wedges. Serve with steamed rice, warm bread, or Goan sannas.

1. Toast the spices: in a small dry skillet over medium heat, toast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon for 1–2 minutes until fragrant. Cool slightly and grind to a fine powder in a spice grinder or mortar and pestle.
2. Make the green masala: in a blender or food processor combine cilantro, parsley (if using), green chilies, garlic, ginger, the toasted ground spices, turmeric, vinegar, lime juice, salt, sugar, coconut vinegar, 3 tablespoons vegetable oil, and 2 tablespoons water. Blend to a smooth, thick paste, scraping down the sides as needed.
3. Marinate the chicken: pat the chicken pieces dry, then rub the green masala all over and under the skin where possible. Place in a covered container and refrigerate for at least 2 hours, preferably overnight for best flavor.
4. Bring to room temperature: remove chicken from fridge 30 minutes before cooking. Preheat oven to 375°F (190°C) if finishing in oven.
5. Brown the chicken: heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken pieces skin-side down and sear until well browned, 4–6 minutes per side, working in batches if needed. Spoon extra marinade into the pan for more color, but avoid crowding.
6. Finish cooking: Option A — Oven: transfer seared pieces to a baking dish and roast in preheated oven 20–25 minutes until internal temperature reaches 165°F (74°C). Option B — Stovetop: reduce heat to medium-low, cover skillet, and cook an additional 15–20 minutes until cooked through, turning once.
7. Rest and serve: let chicken rest 5 minutes. Spoon pan juices over chicken and garnish with extra chopped cilantro and lime wedges. Serve with steamed rice, warm bread, or Goan sannas.