Chicken Cafreal

Prep Time10 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: Indian
Servings: 4
Calories: 853kcal


The Chicken

  • 2.5 lb chicken thighs boneless, skinless, rough chop into 2" pieces
  • 2 tbsp ginger garlic paste
  • 2 tbsp lemon juice
  • 2 tsp salt

The Masala

  • 1 bushel cilantro rough choppped, loosely packed
  • 10-14 green chillies rough chopped, remove seeds for less heat
  • 10 large garlic clove
  • 3 in ginger peeled, cut into 2" and 1" pieces
  • 8 cloves
  • 16 peppercorns
  • 2 tsp cumin seeds
  • 4 tsp poppy seeds
  • 1 tsp turmeric
  • 1.5 tbsp lime juice or a small ball of tamarind

To Serve (optional)

  • 1 cup basmati rice dry, cooked to package direction


The Chicken

  • add the chicken thighs to a large mixing bowl and thoroughly massage on the ginger garlic and lemon juice, seal and set aside to marinate at least 30 minutes

The Masala

  • Combine all ingredients and blend until smooth, adding up to 1/4 cup water as needed to achieve a thin paste consistency


  • before cooking the chicken, ensure it's at room temperature after marinating
  • coat the bottom of a large pot with vegetable oil and bring to medium high heat
  • add the chicken and all its marinade to the pot and cook until all pieces golden brown on all sides, and the meat begins releasing its water and oils, 15-20 minutes
  • fold in the masala and cook on medium, covered, around 20 minutes
  • Uncover and continue cooking until the masala reduces and begins to dry up, then rehydrate with 1/4 – 1/2 cup of water so the masala forms a thick gravy consistency. Bring to a simmer, salt to taste, then remove from heat


Calories: 853kcal | Carbohydrates: 49g | Protein: 50g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1764mg | Potassium: 733mg | Fiber: 6g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 4mg