The Story behind Chicken Green Masala
This dish, Chicken Green Masala is a riff on the popular Goan dish, “Chicken Cafrèal” or “Galina Cafrèal”. Chicken Cafrèal was introduced to India by the Portugese, who occupied Western parts of India in the 16th Century and used it as a spice trading hub. ’Cafrèal’ is a Portugese word for ‘the african way’. The Portugese bought chili peppers which were native to South America, and combined them with African cooking methods.Centuries later, the dish is still quite popular today in the western Indian State of Goa. From Goan cuisine, Chicken Cafreal was adopted by other Indian States, and customized based on spices/ingredients available locally, but they referred to the derivative dish as ‘Chicken Green Masala’. The difference between Cafreal and the Green Masala (in this video) is that Cafreal has lime juice added to it and is eaten with wheat bread.In our version of Green Masala, we dont add lime juice and is best suited for rice and rotis. Some people also add cashew powder to the puree. These variations are left to the viewers discretion.
Chicken, 2 Lbs (as per choice, I used bone in)
Yogurt – 2 Tbsp
Ginger Garlic Paste – 3Tbsp
Turmeric Powder – 1 Tbsp
Salt, as per taste Onion, half, medium sized, diced to small pieces.
Oil – 3 Tbsp
Shahi jeera/Kala Jeera – 1 Tsp
Coriander Powder – 2 Tbsp
For the Green Masala Puree:
Mint, one bunch
Green/Thai Chili, 12
Cilantro, one bunch
Whole garam masala spices, ~3 each
Lime juice, 4tbsp(optional)
1 Grind the whole garam masala into fine powder
2 Add the mint, green chilies, cilantro and half a cup of water and blend to a fine paste/puree. The finer the better.
3.Marination: In a big mixing bowl, add the green masala puree to the chicken.Add 2 tbsp of ginger garlic paste, some turmeric powder, and yogurt. Mix well and refrigerate for 1 hour.
4.Turn on saute mode and pre heat the line.Add oil and wait for the oil to heat up.
5 Add shahi jeera and onions. Saute till onions turn a little brown
6.Add Ginger Garlic paste and saute for few minutes.
7 Add turmeric and saute for a minute
8 Add the chicken and salt and saute for a few minutes.
9.Close the IP lid, set the timer to 3 minutes, and ensure the whistle is in SEALING mode.
10 NPR and open the lid after the safety valve has dropped.
11 Turn on SAUTE mode and let it simmer.
12 After simmering for 5 minutes, add coriander powder and mix it well.
13 Let is simmer for another 5 minutes.You will start to notice the oil ‘separate’ and come to the top.
14 Add chopped cilantro and serve! Goes well with rotis, chapatis and rice. Can also be eaten with Wheat Rolls.
Serves 4 adults