Chicken Cafreal Seasoning Paste

Hot and Tangy Green Fried Chicken

Cafreal is one of Goa’s favourite marinade blends for chicken. Its spicy, aromatic flavours will more than satisfy your cravings. Chicken Cafreal can be enjoyed both as a starter or a main course. This lip-smacking preparation of chicken marinated in coriander, chillies, cinnamon, garlic, ginger and other spices and then grilled or fried till semi-dry, was introduced to Goa by the Portuguese. A popular favourite for festivals and special occasions, it can now be enjoyed by you in next to no time. Some even dare to refer to this dish as Goa’s Green Tandoori Chicken. Our take: we call it Cafreal, you may call it what you will, only make sure you have extra packets at hand. Because once you start, you just can’t stop. There’s always someone who will step up for more!!

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GOAN FLAVOURZ CHICKEN CAFREAL

ORIGINAL RECIPE

INGREDIENTS NEEDED:
- One pack – Goan Flavourz Chicken Cafreal Seasoning Paste.
-800 gms Chicken (cut in large pieces, preferably at the joints), wash and drain. Apply salt and set aside for 15 minutes.
-Two or three medium-sized onions, finely chopped.
-Three to four tablespoons butter.
-Cooking oil and salt, as required.
-Chopped fresh coriander leaves/fried potato chips (for garnish)

MARINADE:
Coat the chicken pieces with Goan Flavourz Chicken Cafreal Seasoning Paste and marinate for minimum 45 minutes.

PREPARE IN 3 EASY STEPS
1. Heat oil and stir fry onions in cooking oil till golden brown. Add the marinated chicken pieces and stir fry thoroughly on a medium flame. Increase the flame to high and stir fry for around two minutes. Add a little water to avoid burning. Taste and add salt, if needed.
2. Cover and simmer on low flame, stirring occasionally until chicken is well cooked, and gravy turns thick.
3. Add butter and turn the chicken pieces repeatedly until they are well browned. Add chopped coriander/potato chips garnish. Serve hot.

IDEAS
Best when recipe is used with tender chicken. To increase pungency, when cooking add slit green chillies; to decrease, add fried onion paste.

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