Chicken Cafreal is one of the most vibrant and aromatic dishes originating from the coastal state of Goa in India. The chicken dish looks bright green, but its main flavour is what makes it famous. The chicken is intensely marinated with fresh herbs and spices, which gives the food its unique and tantalizing taste. Thus, other food lovers just can't resist this delectable chicken cafreal. The process of chicken cafreal recipe starts with a marination process. Fresh coriander and mint are combined along with green chillies, ginger, garlic, and spices like cumin and garam masala. All of these ingredients are blended into an even paste and applied to the chicken pieces. The more time you can allow it to marinate, the more flavourful it will be. Ideally, it should marinate for some hours or overnight.The chicken mixture is pan-fried with a small amount of oil till it gets seared perfectly and absorbs all the energetic flavours in the marinade to bring that tangy touch from a splash of vinegar to the dish to make it all the more perfect in taste. While it cooks, the aroma of spices would be emitted to come and enjoy in the comfort of their kitchen. Once it has been cooked through and tender, it can be garnished with fresh coriander and hot. Chicken cafreal usually goes with steamed rice, salad, or naan. The dish is therefore versatile and very appetizing for any occasion. This is how the quick splash of colours in the presentation, along with the exciting flavour of chicken cafreal, will impress family and friends alike.

• 1 kg chicken
• 50 g mint leaves
• 4 clove
• 10 green chilli
• 6 garlic
• 1 inch cinnamon stick
• 2 tbsp cooking oil
• Coriander
• 1 tsp turmeric powder
• 1 inch ginger
• 1 tbsp cumin seeds
• 1 lemon juice
• 1 tsp poppy seeds

• For the first step, one would require 1 kg of chicken cleaned properly and cut into smaller pieces so that they cook evenly.
• Ideally, the type of chicken that one could use is either bone-in which would possibly be more juicy when cooked, or boneless cuts that would cook much faster.
• Now, prepare your chicken, and make the star of this dish - the marinade.
• Or, more specifically, you will need to make a sort of bright green paste that would charge the chicken with flavour.
• So take 100 gms of fresh coriander leaves in a mixer grinder with 50 gms of mint leaves.
• Add earthy freshness with coriander and cool aromatic with mint.
• Now add 10 green chillies to the mixture according to how hot you want your product.
• Then add a tablespoon of cumin seed for warmth and depth in the flavour of your marinade.
• Add 6 cloves of garlic and a piece of ginger, one inch long, for an added punch of flavour.
• The complexity of the marinade is further increased with 1 Tsp of turmeric powder.
• Not only does it add a lovely colour but also goodness to the meat.
• Finally, add 1 Tsp of poppy seeds for a nutty flavour and richness.
• To the end add in a piece of cinnamon approximately about 1-inch long and 4 cloves to give it warm, sweet undertones.
• And finally, squeeze in the juice of 1 lemon, lift all flavours, and infuse with that fresh, zesty zest.
• Mix all of them until you get a paste. You would end up having a fragrant, almost glowing green marinade clung well onto the chicken.
• Now that you have made your marinade, let's start coating the chicken.
• Now add your cleaned chicken pieces to a large mixing bowl.
• Pour your green paste over the pieces.
• Ensure that all pieces are well-coated with the marinade.
• This is the reason why marination is so important because, through this, all the flavourful aromas penetrate the flesh of the chicken.
• Now cover the bowl and let the marination of your chicken occur for at least 2 hours. In case you have time to spare, leave it refrigerated overnight so that all the flavours penetrate the meat even better.
• After the marinating is over, you are good to go for cooking.
• Add 2 tablespoons of oil to a large pan and put it on medium flame.
• The oil will help in developing flavours and helps to form a rich thick coating over the chicken.
• Once the oil is hot enough, add the marinated chicken pieces into the pan and spread out the chicken pieces evenly so that each piece receives good cooking.
• Pan-fry the chicken over a medium fire, occasionally tossing them so that it does not stick at the bottom of the pan and be well-cooked simultaneously.
• The meat of this marinade paste will start to thicken, stick to the chicken, and even distribute that luscious coating packed with flavours everywhere.
• Pan cook until it is done well, 20-25 minutes according to your cut. Your chicken is supposed to be cooked to tenderness with the aromatic spices and herbs of the marinade.
• Remove from pan and garnish Chicken Cafreal with some fresh coriander leaves for a splash of colour and freshness on the plate.
• The vivid green herbs would make the appetizing pop in colours in the dish and thus more pleasing to the taste buds. Serve hot Chicken Cafreal with steamed rice, naan, or chapatis to let the power of flavours shine out.