Chicken Cafreal Recipe - Spicy golden fried chicken, Goan style

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन),

Cuisine : Goan

Course : Main Course_Chicken

Chicken Cafreal

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Cafreal checkout Chicken Tetrazini , Chicken Saag Keema , Green Chilli Chicken , Chicken In Paprika And Pepper Sauce . You can also find more Main Course_Chicken recipes like Bhuna Masala Chana Kaleji, Braised Bean Sprouts Chicken, Honey Glazed Chicken, Lemon Grass Chicken. Or try out these recipes from Goan Cuisine like Fish And Mango Kabab, Prawn Balchao, Paneer Urad Methi, Kathal Sukka.

Chicken Cafreal Recipe - how to make Chicken Cafreal


Prep Time : 3.30-4 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken cut into 8 pieces 1 kilogram

  • Onion sliced finely 2 medium

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Cloves 6

  • Green cardamoms 8

  • Black peppercorns 8

  • Cinnamon 1 inch stick

  • Ginger roughly chopped 1 1/2 inch pieces

  • Garlic roughly chopped 4-5 cloves

  • Green chillies roughly chopped6

  • Salt to taste

  • Vinegar 3 tablespoons

  • Oil 3 tbsps + to deep fry


Step 1

Make deep incisions on the chicken pieces using a sharp knife. Heat sufficient oil in a kadai and deep fry onions till crisp and golden brown.

Step 2

Drain on absorbent paper and reserve for garnish.Dry roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns and cinnamon.

Step 3

Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water.

Step 4

Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours.

Step 5

Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally.

Step 6

Add a little warm water if required to avoid scorching.

Step 7

Cook for eight to ten minutes.When almost done add vinegar and cook for two to three minutes.

Step 8

Serve hot garnished with fried onions.

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