Sannas with Chicken Cafreal

Name: Sannas with Chicken Cafreal
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian (Goa)
Ingredients: 8 sannas (prepared as Recipe #2); 500g chicken (bone-in thighs), scored; Cafreal Masala: 1 cup fresh coriander, Â½ cup mint, 6 green chillies, 8 garlic cloves, 1-inch ginger, 1 tsp cumin, 4 cloves, Â½-inch cinnamon, 1 tbsp lemon juice, 1 tbsp vinegar, 1 tsp salt

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 17. Sannas with Chicken Cafreal recipe

⏱️20 minPrep

🔥35 minCook

🕒55 minTotal

🍽️4Serves

🧺 Ingredients

8 sannas (prepared as Recipe #2)
500g chicken (bone-in thighs), scored
Cafreal Masala: 1 cup fresh coriander, Â½ cup mint, 6 green chillies, 8 garlic cloves, 1-inch ginger, 1 tsp cumin, 4 cloves, Â½-inch cinnamon, 1 tbsp lemon juice, 1 tbsp vinegar, 1 tsp salt

👩‍🍳 How to make Sannas with Chicken Cafreal

Grind cafreal masala (5 mins, no heat): Blend all masala ingredients to smooth paste â€” it should be bright green and fragrant with herbs.
Marinate chicken (30 mins minimum, no heat): Score chicken deeply, rub green masala into cuts and all over. Marinate at least 30 mins, ideally overnight in fridge.
Pan fry (15 mins, medium-high heat): Heat oil in heavy pan. Cook chicken skin-side down 6â€“7 mins until deeply golden. Flip, cook another 6â€“7 mins. Internal temperature should reach 75Â°C.
Rest and serve: Rest chicken 5 mins. Serve 2 sannas alongside 2 pieces of cafreal chicken. Squeeze lemon wedge over.

📖 Cultural notes

Sannas with Cafreal is the ultimate Goan Catholic Sunday breakfast â€” the soft, slightly sweet rice cake alongside the bold green masala chicken creates the perfect balance of flavours. ---

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