Chicken Cafreal – Roasted


Chicken Cafreal - Roasted

Roasted chicken - Chicken Cafreal - Roasted
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 6 people


  • 1 no Chicken prepared for roasting or jointed chicken pieces
  • 1 no Lime juice
  • 1 tsp Salt
  • 5 nos Dry red Kashmiri chillies ground
  • 3 nos Green chillies deseeded
  • 4 nos Peppercorns(ground) Kurumulaku
  • 1 tbsp Coriander seeds ground
  • 1/2 inch Cinnamom(ground) Karugapatta
  • 1/2 inch Mace(ground) Jathikka
  • 8 nos Garlic pods
  • 1" piece Ginger


  • Rub the salt and lime juice over the chicken (also inside if whole).
  • Grind all the other ingredients together and rub over the chicken.
  • Cover and marinate it overnight in the refrigerator.
  • Heat oven to 325F. Place the chicken in a roasting tray and cover with foil(this is important - the chicken must be moist when done and the spices must not burn). For a 4 lb chicken, cook for about 2 hrs (adjust the time to the size of bird or if chicken joints are used). Baste several times during cooking. For the last 15 minutes of cooking, remove the foil.
  • Remove the chicken from the roasting tray and leave to rest.
  • You now have two options for the `gravy`. a)Either collect the pan juices as is (no don`t skim the fat off) or skim the fat, deglaze and make a gravy as normal. When I had it in India it was served just with the pan juices.
  • Notes :- If a whole chicken was used, then cut into two halves post cooking, do not carve into slices ;- this is meant to be eaten with your hands.
  • :- Serve with plenty of bread to dip the juices up. :- Why not roast some root vegetables and garlic in the roasting tray while you are at it.
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