Baked Goan Chicken Cafreal Recipe

Spice things up in your kitchen with this zesty chicken dish that’s all about bold flavors and aromatic spices, turning dinner into an adventure!

I love the delicious and aromatic flavors of Goan Chicken Cafreal, a dish that’s as vibrant as it is tasty. My version uses tender chicken marinated with fresh coriander, zippy green chilies, and fragrant spices like cinnamon and cloves.

I believe the marinade, full of lemon juice and vinegar that packs a signature tang, seeps so richly into each piece of chicken that you could almost call it juicy. Cumin and coriander seeds give the dish depth and warmth.

Baked to perfection, it’s a flavor-packed, nutrient-dense meal high in protein and vitamin C.

Ingredients

• Chicken: High in protein, provides essential amino acids.
• Fresh Coriander Leaves: Rich in antioxidants, vitamin K, and supports digestion.
• Green Chilies: Boosts metabolism, rich in vitamin C, adds heat.
• Ginger: Anti-inflammatory, aids digestion, adds warmth.
• Garlic: Contains allicin, supports immunity, adds depth of flavor.
• Black Peppercorns: Enhances flavor, aids digestion, antioxidant properties.
• Coriander Seeds: Vitamin-rich, anti-inflammatory, earthy flavor.
• Cumin Seeds: Improves digestion, adds a nutty element, iron-rich.
• Lemon Juice: High in vitamin C, adds tanginess, aids absorption of iron.
• White Vinegar: Enhances sourness, preserves the marinade.

Ingredient Quantities

• 1.5 lbs (700 g) chicken (leg quarters or thighs, skinless and bone-in)
• 1 cup fresh coriander leaves (cilantro), packed
• 5-6 green chilies (adjust to taste)
• 1.5 inch piece ginger, peeled and chopped
• 8-10 garlic cloves
• 1 tsp black peppercorns
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 cloves
• 1 inch cinnamon stick
• 2 tbsp lemon juice
• 2 tbsp white vinegar
• 2 tbsp oil (vegetable or mustard oil)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar

How to Make this

1. The chicken parts should be washed and gently dried. Make deep cuts in the chicken to help the marinade penetrate.

2. In a blender, add coriander leaves, green chilies, ginger, garlic, black peppercorns, coriander seeds, cumin seeds, cloves, and cinnamon stick. Blend into a smooth paste.

3. Mix lemon juice, vinegar, oil, salt, and sugar into the paste. Blend once more until well combined.

4. Massage the marinade into the chicken, being sure to direct it into the cuts with which the chicken was prepared.

5. Refrigerate the chicken after marinating for at least 4 hours. For best outcomes, refrigerate it overnight.

6. Set your oven to a temperature of 375 degrees Fahrenheit (190 degrees Celsius) and allow it to heat up.

7. Prepare a baking sheet by lining it with foil and applying a light coating of oil.

8. Place the marinated chicken pieces in a single layer on the baking sheet.

9. Preheat oven to 375 degrees F. Spray a 9×13 dish with cooking spray (or its equivalent). Pour mixture in; top with the sliced tomatoes and cheese. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and has a nice crispy layer on top.

10. Optional: If you want a charred effect, put the chicken under the broiler for another 2-3 minutes on high. Serve hot with lemon wedges, and sprinkle with fresh coriander leaves.

Equipment Needed

1. Blender
2. Cutting board
3. Chef’s knife
4. Spoon
5. Mixing bowl
6. Refrigerator
7. Oven
8. Baking sheet
9. Aluminum foil
10. Pastry brush or oil spray
11. Broiler-safe dish (optional)
12. Measuring spoons
13. Measuring cups
14. Tongs

FAQ

• What is Chicken Cafreal?Chicken Cafreal is a dish from Goa, India, that is both spicy and flavorful. It is typically made with marinated chicken, which is cooked with a medley of spices and herbs.
• Can I make this recipe less spicy?Indeed, it is possible to modify the heat level by cutting back on the quantity of green chilies included in the marinade.
• How long should I marinate the chicken?The chicken should be marinated for a minimum of 2 hours; however, if you want it to have the best flavor, it is recommended that you marinate it overnight.
• Can I use chicken breasts instead of thighs?Although thighs are the favored part for juiciness, you can use chicken breasts. Just be careful not to overcook them, lest they dry out.
• Is there a substitute for fresh coriander leaves?Cilantro (fresh coriander) supplies the most authentic flavor, but for a pinch, you can use parsley or a blend of dried coriander leaves.

  Let cool completely, then stack the tortilla chips on top of each other in a single layer in a 12-inch (30.5 cm) ovenproof skillet.

• What type of vinegar should be used?This recipe calls for white vinegar, but you may also use apple cider vinegar for a milder flavor.
• Can I grill the chicken instead of baking?Certainly, the method of preparation can affect the taste of a dish, and one of the popular methods of cooking fish en papillote in our home is on the grill. En papillote is a French cooking method that means “in paper,” and while the dish usually calls for parchment paper, we instead opt for using foil on the grill. This not only imparts a deliciously smoky flavor to the fish, but it also makes clean-up a breeze. As with all en papillote recipes, feel free to get creative with the mix of ingredients and use any vegetables or aromatics that you prefer.

Baked Goan Chicken Cafreal Recipe Substitutions and Variations

To substitute for green chilies:

– Use 1-2 jalapeños or adjust the amount of serrano peppers to taste.
If you do not have fresh coriander leaves, use 1/2 cup fresh parsley as a substitute.
Substitute fresh ginger with ground ginger (1/2 tsp).
For black peppercorns, substitute with 1 tsp of ground black pepper.
Substitute apple cider vinegar for white vinegar in equal amounts.

Pro Tips

1. Marinade Timing: For maximum flavor, marinate the chicken for at least 8 hours or overnight. This extended marination allows the flavors to deeply penetrate the meat.