Ingredients

• 1 - chicken, cut in pieces
• Juice of 2 limes
• 1 tsp - Salt
• Grind to paste
• 5 - Kashmiri chillies
• 3 - Green chillies, de-seeded
• 4 - Peppercorns
• 1 tbsp - Coriander seeds
• 1/2 inch piece - Cinnamon bark
• 1/2 inch piece - Mace
• 8 cloves - Garlic
• 1 inch piece - Ginger

How to Make Goan Chicken Cafreal

• Rub the ground paste, salt and lime juice over the chicken (also inside if whole).
• Cover and leave overnight in the fridge to marinate.
• Heat oven to 325 degree Celsius.
• Place the chicken on a roasting tray and cover with foil (as this will leave the chicken moist when done and the spices will not burn).
• For a 2 kg chicken, cook for about 2 hrs
• Baste several times during cooking.
• For the last 15 minutes of cooking, remove the foil.
• Now remove the chicken from the tray and leave to rest.
• For the gravy, collect the pan juices (don't skim off the fat) and make a normal gravy.