Goan food to its very core is full of spicy, fiery hot and tangy flavors.
Depending on whether the dish is influenced by the Goa's Portuguese heritage being ruled by the Portuguese for 450 years till it was annexed by India in 1961 or its roots lie in its Hindu heritage makes difference in the choice of ingredients.
For example, Portuguese influences dishes like Vindaloo use heavy doses of vinegar for its tang. Goan cuisines showing Hindu influence use tamarind, kokum or lime juice in equally heavy doses.
Chicken Cafrael is one of Goa's beloved chicken dishes and consists of a herby masala marinade with fresh cilantro, garlic, ginger, fresh green chillies, poppy seeds and uses tamarind paste for its tangy flavors.
The chicken sits in this herb masala paste, preferably overnight and then stewed in its own juices till all this delicious masala paste sticks all over the chicken and infuses it to its very heart.
Simple served with a fresh salad on the side, it's a great weeknight meal packs a powerful flavor punch.
Gather the ingredients:
5 large chicken bone-in, skinless legs (or 5 drumsticks & 5 thighs - bone-in & skinless), 3 cups fresh cilantro leaves, 2 limes, 1-1/2 green chilly, 1-1/2 tbs poppy seeds, 5 garlic cloves, 2" piece fresh ginger root, 3/4 tbs salt & 2 tbs vegetable oil for stewing the meat.
Good to know: You will need a food processor or blender capable of making fine pastes and pestos (similar to the Magic Bullet which is what I am using) for the herby masala marinade.
Tamarind paste concentrate is available in Indian/Pakistani grocery stores.
Chicken: Remove skin and cut away any excess fat or membranes. Place in a large gallon zip-loc bag or a large mixing bowl.
Poppy seeds: In a clean bowl, add the poppy seeds and cover with hot water. Sit till needed.
Garlic-ginger paste: Roughly chop garlic and ginger (no need to peel) and add to the bowl of a food processor. Add the salt and 4 tbs water. Process to a fine paste and add to the chicken. Using clean hands, rub the paste all over the chicken and set aside while you work on the other ingredients.
Herby masala paste: Use the same food processor/blender bowl used above and place the following ingredients in the bowl,
Cilantro: Separate the leaves from the stalks
Chillies: Discard woody top, halve and place with the cilantro
Lime: Halve, squeeze all the juice out of the limes and place with the cilantro.
Poppy seeds: Drain the poppy seeds in a sieve and add to the cilantro.
Tamarind paste: Add 1/2 tspful tamarind paste (concentrate - available in Indian/Pakistani) grocery stores.
- Add 1/4 cup water and grind the above ingredients to a fine paste. You may need to combine the ingredients half way through. Add 1-2 tbs additional water if needed. Taste and adjust seasonings.
- Pour the masala paste all over the chicken and rub into the meat with clean hands. Marinade for as long as possible in the refrigerator, preferably overnight.
- In a heavy bottom large pan or chicken fryer, add 2 tbs oil & hear. Over medium-high heat add the chicken legs in a single layer. Saute for about 5 minutes turning the chicken over till it is no longer pink and turns opaque.
- Cover the pan with a tight fitting lid and cook for 10 minutes allowing the chicken to release its juices. Stir once to prevent the chicken from sticking to the bottom of the pan.
- Add 1/2 cup water and saute the chicken for a few minutes to release any masalas stuck to the bottom of the pan. Reduce to medium-low heat and return lid over the pan and cook for 20 minutes flipping the chicken over once or twice to prevent sticking to the bottom of the pan. The chicken should be nearly cooked at this point with the meat easily pierced with a knife.
- Remove lid and increase heat to medium-high and saute the chicken to brown and scrape the bottom of the pan to release all the masala from the bottom. Allow the masala paste to coat the chicken as it browns.
Serve immediately with a fresh green salad.
Fresh, refreshing with excellent texture from the poppy seeds and tantalising the taste buds all at the same time, this herby spice coated chicken is just plain delicious and just so easy to make, no wonder it is one of Goa's all time chicken favorites.
Recipe for
Goan Style Chicken Cafreal
Preparation time - 20 minutes
Cooking Time - 30-40 minutes
Marinating time - 4 hours - preferably overnight
Serves 4-5
Shopping list
5 large chicken bone-in & skinless legs (or 5 drumsticks & 5 thighs - bone-in & skinless)
3 cups fresh cilantro leaves
2 limes
1-1/2 to 2 green chilly (depending on required heat)
1-1/2 tbs poppy seeds
5-6 garlic cloves
2" piece fresh ginger root
3/4 tbs salt
2 tbs vegetable oil for pan frying the meat.
Good to know: You will need a food processor or blender capable of making fine pastes and pestos (similar to the Magic Bullet which is what I am using) for the herby masala marinade.
Tamarind paste concentrate is available in Indian/Pakistani grocery stores.
Preparation:
Chicken: Remove skin and cut away any excess fat or membranes. Place in a large gallon zip-loc bag or a large mixing bowl.
Poppy seeds: In a clean bowl, add the poppy seeds and cover with hot water. Sit till needed.
Garlic-ginger paste: Roughly chop garlic and ginger (no need to peel) and add to the bowl of a food processor. Add the salt and 4 tbs water. Process to a fine paste and add to the chicken. Using clean hands, rub the paste all over the chicken and set aside while you work on the other ingredients.
Herby masala paste: Use the same food processor/blender bowl used above and place the following ingredients in the bowl,
Cilantro: Separate the leaves from the stalks
Chillies: Discard woody top, halve and place with the cilantro
Lime: Halve, squeeze all the juice out of the limes and place with the cilantro.
Poppy seeds: Drain the poppy seeds in a sieve and add to the cilantro.
Tamarind paste: Add 1/2 tspful tamarind paste (concentrate - available in Indian/Pakistani) grocery stores.
Method:
- Add 1/4 cup water and grind the above ingredients to a fine paste. You may need to combine the ingredients half way through. Add 1-2 tbs additional water if needed. Taste and adjust seasonings.
- Pour the masala paste all over the chicken and rub into the meat with clean hands. Marinade for as long as possible in the refrigerator, preferably overnight.
- In a heavy bottom large pan or chicken fryer, add 2 tbs oil & hear. Over medium-high heat add the chicken legs in a single layer. Saute for about 5 minutes turning the chicken over till it is no longer pink and turns opaque.
- Cover the pan with a tight fitting lid and cook for 10 minutes allowing the chicken to release its juices. Stir once to prevent the chicken from sticking to the bottom of the pan.
- Add 1/2 cup water and saute the chicken for a few minutes to release any masalas stuck to the bottom of the pan. Reduce to medium-low heat and return lid over the pan and cook for 20 minutes flipping the chicken over once or twice to prevent sticking to the bottom of the pan. The chicken should be nearly cooked at this point with the meat easily pierced with a knife.
- Remove lid and increase heat to medium-high and saute the chicken to brown and scrape the bottom of the pan to release all the masala from the bottom. Allow the masala paste to coat the chicken as it browns.
Serve immediately with a fresh salad.
Enjoy!
