Cafreal

Prepare the cafreal masala: blend together fresh coriander leaves, green chillies, garlic, ginger, cloves, cardamom, cinnamon, black peppercorns, cumin seeds, turmeric powder, lemon juice, and 1 tsp salt into a smooth, thick green paste. Add minimal water — the paste should be thick.

Make deep cuts in the chicken pieces to allow the marinade to penetrate.

Coat the chicken pieces thoroughly with the green cafreal paste, pushing it into the cuts. Marinate for at least 2 hours, or overnight in the refrigerator for best results.

Heat oil in a large, heavy-bottomed pan over medium-high heat.

Add sliced onions and fry until golden brown, about 6–7 minutes.

Add the marinated chicken pieces to the pan. Sear on high heat for 3–4 minutes per side until the outside is lightly browned.

Reduce heat to medium. Add any remaining marinade to the pan. Add 50 ml water.

Cover and cook for 20–25 minutes, turning the chicken occasionally, until it is cooked through and the masala has dried down to a thick coating.

Remove the lid and cook on high heat for 3–4 minutes to char the masala slightly and give the chicken a semi-dry, roasted finish.

Taste and adjust salt. Serve hot with lemon wedges, sliced onions, and crusty Goan bread (pao) or rice.