Chicken Cafreal Recipe


500 gms of chicken
A small bunch of coriander leaves
8-10 whole black peppercorns
8-10 cloves
3-4 green chilies
1 stick of cinnamon
1 tbsp khus-khus
1 tsp cumin seeds
½ tsp Catch turmeric powder
A small ball of tamarind
An inch of fresh ginger
6-8 cloves of garlic
Salt, as required
2-3 tbsp cooking oil 

Accompaniments with Chicken Cafreal:

  • Onions and lime
  • Chutney
  • Ketchup


  • Wash and cut chicken into big pieces.
  • Grind all the ingredients mentioned including the Catch turmeric powder for marination with very little water to a smooth thick paste.
  • Marinade chicken with this paste, cover and refrigerate for 6-8 hours.
  • After marination, heat a big pan.
  • Heat oil in the pan.
  • Keep the heat on medium flame and arrange all the chicken pieces evenly over the oil.
  • Cover and cook for 7-8 mins.
  • Remove the cover, flip the pieces, add some salt to taste. Mix and let it cook covered for another 7-8 mins.
  • Remove the cover and cook uncovered, until all the moisture evaporates and cafreal gets dry.
  • Check with toothpick if the chicken is cooked.
  • Once it starts browning up and gets soft, remove from heat and serve.

Recipe Notes/Suggestions:
Cafreal is usually prepared with chicken legs but you can prepare it with chicken thighs too.
You can also use readymade Cafreal powder.
Other than the Chicken Cafreal recipe, here are some other Indian dinner and Indian lunch recipes that you can try making at home too, like:


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