Method

Blend coriander, mint, green chillies, garlic, ginger, pepper, cloves, cinnamon, turmeric, and vinegar to a smooth, vivid green paste. Deep-score the chicken pieces (2–3 cuts per piece) and rub the green paste thoroughly into every surface and into the cuts. Marinate at least 2 hours (overnight is better).
About 10 min
Tip: Deep scoring allows the marinade to penetrate to the bone — shallow cuts produce chicken that is seasoned only on the surface.
Heat oil in a heavy pan over medium-high heat. Place chicken pieces skin-side down. Cook without moving 5–6 minutes until deeply green-charred on the base. Flip. Reduce heat to medium. Add remaining marinade to the pan. Cover and cook 20–25 minutes until completely cooked through.
About 25 min
Tip: Let the first side get properly charred — this char is the flavour signature of cafreal, not a mistake.
Increase heat. Uncover and cook 3–5 minutes until any excess moisture evaporates and the chicken is slightly dry and charred on all sides. Serve with lemon wedges, fried potato wedges, raw onion rings, and a cold Kingfisher beer (as is the Goan way).
About 5 min
Tip: The final high-heat dry-out gives cafreal its characteristic slightly-dry, charred character — do not serve it saucy.

Nutrition per serving (estimate)