Indian BBQ Cafreal Chicken
Green spice marinade + grill
- Time
- 55 min
- Serves
- 4
- Calories
- 385 kcal
- Protein
- 42 g
About this recipe
Cafreal chicken belongs to Goa, but this version is framed for an Indian BBQ menu and kept within the site's available cuisine categories. The green marinade is sharper than hariyali tikka because it leans into lime, pepper, cumin and green chilli. It tastes fresh, smoky and slightly tangy, especially when grilled until the herb paste catches at the edges.
The paste should be thick and vivid, not watery. If it is too loose, it steams the chicken and dulls the flavour. Bone-in thighs and drumsticks work beautifully because they stay juicy while the green crust darkens. Turn them often and control the heat so the herbs char in spots instead of blackening all over.
Serve with rice, roasted potatoes, salad or lime wedges. It is high-protein, no-deep-fry and different enough from the red tandoori family to broaden the Indian BBQ collection with a greener, coastal-style flavour.
Ingredients
Quantities for 4 servings.
Method
- 1Blend coriander, mint, green chillies, ginger-garlic, cumin, pepper, cinnamon, lime, oil and salt into a thick paste.
- 2Slash chicken pieces and coat them heavily with the green cafreal-style marinade.
- 3Marinate for 40 minutes, or longer if using bone-in pieces.
- 4Grill over medium-high heat, turning often so the herb paste chars without burning.
- 5Cook 18-25 minutes depending on cut, until the juices run clear and the edges are smoky.
- 6Squeeze lime over the hot chicken and serve with rice, salad or roasted potatoes.
