Chicken Cafreal Recipe by ZMA
Cooking Instructions 25-30 minutes 1 In a blender jar or a food processor, combine all the ingredients for the green or cafreal masala until you have a thick green paste. 2 Wash and pat the chicken pieces dry. Make 2-3 shallow slits on each piece to help the flavours penetrate. Marinate chicken with the paste now. Cover and refrigerate overnight. 3 Heat 4-5 tbsp oil in a wide heavy bottomed pan over medium high heat. Add the marinated chicken pieces and sear them until golden brown on both the sides. Avoid overcrowding the pan. Cook in batches if necessary. 4 Reduce the heat to a low. Add the remaining marinade to the pan with about a cup of water. Cover the pan and let it simmer for a good 20-25 minutes. Or until cooked through and tender. Flip the pieces occasionally without fail. 5 Once the chicken is cooked, remove the lid and increase the heat to a medium. Cook for about 2-3 minutes more to reduce the gravy if it is too thin. The gravy needs to be thick and should cling to the chicken pieces. That's it. 6 Garnish with chopped coriander, lemon wedges and sliced onions. Serve your chicken cafreal with goan bread, potato wedges or rice. Enjoy! 1 In a blender jar or a food processor, combine all the ingredients for the green or cafreal masala until you have a thick green paste. 1 In a blender jar or a food processor, combine all the ingredients for the green or cafreal masala until you have a thick green paste. 2 Wash and pat the chicken pieces dry. Make 2-3 shallow slits on each piece to help the flavours penetrate. Marinate chicken with the paste now. Cover and refrigerate overnight. 2 Wash and pat the chicken pieces dry. Make 2-3 shallow slits on each piece to help the flavours penetrate. Marinate chicken with the paste now. Cover and refrigerate overnight. 3 Heat 4-5 tbsp oil in a wide heavy bottomed pan over medium high heat. Add the marinated chicken pieces and sear them until golden brown on both the sides. Avoid overcrowding the pan. Cook in batches if necessary. 3 Heat 4-5 tbsp oil in a wide heavy bottomed pan over medium high heat. Add the marinated chicken pieces and sear them until golden brown on both the sides. Avoid overcrowding the pan. Cook in batches if necessary. 4 Reduce the heat to a low. Add the remaining marinade to the pan with about a cup of water. Cover the pan and let it simmer for a good 20-25 minutes. Or until cooked through and tender. Flip the pieces occasionally without fail. 4 Reduce the heat to a low. Add the remaining marinade to the pan with about a cup of water. Cover the pan and let it simmer for a good 20-25 minutes. Or until cooked through and tender. Flip the pieces occasionally without fail. 5 Once the chicken is cooked, remove the lid and increase the heat to a medium. Cook for about 2-3 minutes more to reduce the gravy if it is too thin. The gravy needs to be thick and should cling to the chicken pieces. That's it. 5 Once the chicken is cooked, remove the lid and increase the heat to a medium. Cook for about 2-3 minutes more to reduce the gravy if it is too thin. The gravy needs to be thick and should cling to the chicken pieces. That's it. 6 Garnish with chopped coriander, lemon wedges and sliced onions. Serve your chicken cafreal with goan bread, potato wedges or rice. Enjoy! 6 Garnish with chopped coriander, lemon wedges and sliced onions. Serve your chicken cafreal with goan bread, potato wedges or rice. Enjoy! Tips For best results, ensure the Chicken is well-coated with the marinade and allow it to marinate overnight for maximum flavour. 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