Goan Chicken Cafreal Weekend Special

Goan Chicken Cafreal is one of the spicy weekend dishes I enjoyed to prepare with my wife. We enjoyed the preparation process together and it was so much fun throughout.

Recipe:

Marination:

Take large pieces of chicken. You can choose breast or leg pieces based on your preference.

Add salt to taste

Add 1 lime juice

Add 1 tbsp Ginger Garlic Paste

Mix it well and refrigerate for 30 mins

For the Chicken Cafreal Masala / Paste :

6- 7 Green Chilies

4- 5 Cloves

1 tbsp of Black Pepper Corns

1 tbsp of Jeera (Cumin Seeds)

1 inch piece of Cinnamon

1 Fresh Ginger

8-10 cloves of Garlic

Chopped coriander leaves. Take at least a medium bunch.

1 tbsp of poppy seeds

1 tbsp of tamarind pulp

Add little water and grind it.

Preparation:

You would need two different pan to cook Chicken and Veggies separately.

In one pan add some oil and heat it on medium flame.

Add marinated chicken and Boiled Potatoes cut into wedges

Add Extra Cafreal Masala. Mix this well and cook on medium heat till the chicken start turning light shade of brown.

In the Veggies Pan

Add Diced Zucchini

Add Yellow Bell Pepper

Add 1 Medium Sized Onion

Add Diced Capsicum

Add Salt to taste

Add 2 Tomatoes

Add some olive oil and on low flame cook the veggies for 2-3 minutes. We want them just raw so enhance the taste of veggies.

Serve the Veggies on a plate with Chicken Cafreal with masala on top. Any sweet drink will go well with this dish as its extra spicy and mouth-watering!

You can have this with crispy Garlic bread or any other toast.

We hope that you likes this article and it will help you prepare authentic Chicken Cafreal Goan style at home.  You may also want to check out my recipe on Homemade Chicken Hakka Noodles.

Chicken Hakka Noodles (Homemade)

After many trial and errors I got the perfect recipe for Chicken Hakka Noodles. It’s perfect for my family because its approval and LOVED by my 3 year old.  

Recipe:

Boil the Hakka noodle in a large pan. You can also cut the noodles into half of desired size. 1 hakka noodles packet should be sufficient for entire family. 

Stain the noodles and rinse with cold water. Add 1-2 tbsp olive oil and toss the noodles.

Marination:

Small cut boneless chicken (250  gram)

Small for taste

1 tbsp pepper

1 tbsp Vinegar

1 egg

1 tbsp corn starch

Mix this well and keep aside for 10 mins

Preparation:

On a frying pan take vegetable oil for shallow frying.  Fry the Chicken on medium heat until it’s just cooked.

Take out the fried chicken and keep it aside.

On the same pan prepare scrambled egg with 2 eggs. Add some crushes pepper and salt for taste. Keep this scramble egg along with fried chicken.

Sauté on high flame 1 Onion and 1 tbsp ginger garlic paste.

Add ½ cup finely sliced Carrot

Add ½ cup finely sliced capsicum

Add ½ cup finely sliced cabbage

Add 1 tbsp sugar

Sauté on high flame for 2-3 minutes. Our hakka noodle masala is ready.

You can also add the addition hakka noodle masala which you can get in market. 

Add the Fried chicken and scramble egg mixture. 

(You can use spring onion, crushed Pepper, little salt and chili sauce for garnishing).  Many use soya sauce and vinegar. However I just used 2-3 drops of soya sauce.

Sauté and mix all the ingredients well cook for 5-6 minutes.  

Our Chicken Hakka Noodles are ready. You can serve them lunch or dinner. But can you imagine, we had this for breakfast!!

Tangri Kabab

One of my all time favorite starters, Chicken Tangri Kabab. I have cooked this more often than any other dishes.  

Recipe:

Marination:

300 gram of chicken drumsticks with slight cuts

1tbsp lime juice

1 tbsp Ginger Garlic Paste

Pinch of Salt

Mix it well and leave this marination for 1 hour. This will soften the chicken meet

Next comes the real ingredient of marination.

200 gram thick curd

1tbsp Ginger garlic paste

1 tbsp Red Chili powder

½ tbsp turmeric powder

½ tbsp garam masala powder

¼ tbsp. cumin powder

¼ tbsp. fenu greek powder

½ tbsp crushed pepper powder

Pinch of salt

Mix all these ingredients well and along with Chicken marination. Keep it aside in refrigerator for 3-4 hours for marination. This will ensure the essence are absorbed and chicken will cook soft and tender.

 

Preparation:

Heat the pan with 2-3 tbsp oil and unsalted butter.

Pan Fry chicken on low-medium heat until light brown

Serve with chopped onions and veggies.  You can also sprinkle some chat masala for taste treat!!