Chicken Cafreal (Goan Green Masala Chicken)
Chicken marinated in a fiery green paste of coriander, mint and chilli, then pan roasted until sticky and fragrant.
- Time50 min
- LevelEasy
- Costabout £1.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the coriander, mint, chillies, garlic, ginger, cumin, pepper, cloves, turmeric, lime juice, vinegar and salt to a smooth green paste.
- 2
Slash each chicken thigh two or three times with a knife. Rub the paste all over and into the cuts. Leave for at least 20 minutes, or up to overnight in the fridge.
20 min - 3
Heat the oil in a wide, lidded frying pan over a medium heat. Lift the chicken out of the marinade, keeping the leftover paste, and brown it for 3 minutes on each side.
6 min - 4
Spoon the leftover paste over the chicken, add 4 tablespoons of water, cover and cook gently for 20 minutes, turning once.
20 min - 5
Remove the lid for the last 5 minutes so the sauce clings to the chicken and turns dark green and sticky. The chicken should reach 75C in the thickest part and the juices run clear.
5 min - 6
Serve with lime wedges, rice or lightly toasted bread and sliced red onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.