Mangalorean Chicken Urval | Chicken Dry
Chicken Urval (Uruval) is an aromatic and spicy Mangalorean-style chicken dry dish that can be served as an appetizer or side dish for any meal. The authentic taste comes from marinating the chicken with spices and then cooking it in a paste made using red chilies and cashews.
Servings: 6
Calories: 352kcal
Equipment
Ingredients
Chicken marination
- 1 kg Chicken thighs or any pieces
- 1 teaspoon Salt
- 2 tablespoon Ginger garlic paste
- ½ teaspoon Turmeric powder
- 1 teaspoon Cumin powder jeera
- 1 tablespoon Coriander powder dhania
- 2 teaspoon Garam masala powder
- 2 tablespoon Lemon juice
For the paste
- 10 to 12 Kashmiri dry red chilies
- 2 tablespoon Cashews
Other ingredients
- 2 tablespoon Oil
- 1 teaspoon Ghee
- 2 sprigs Curry leaves
Tempering
- 1 tablespoon Oil
- 4 to 5 Dry red chilies
- 5 to 8 Cashews
- 1 Sprig Curry leaves
Instructions
- Marinate the chicken: In a bowl, add chicken pieces, salt, ginger-garlic paste, turmeric powder, cumin, coriander, garam masala powder, and lemon juice, and mix well. Marinate for atleast 30 minutes.1 kg Chicken, 1 teaspoon Salt, 2 tablespoon Ginger garlic paste, ½ teaspoon Turmeric powder, 1 teaspoon Cumin powder, 1 tablespoon Coriander powder, 2 teaspoon Garam masala powder, 2 tablespoon Lemon juice
- Make the chili paste: Soak the red chilies in warm water for 15 to 30 minutes.10 to 12 Kashmiri dry red chilies
- In a mixie jar add cashews and soaked dry red chilies with ¼ cup water and blend it to smooth paste.2 tablespoon Cashews
- Making of chicken urval: In a pan, add oil, ghee, and curry leaves and saute for a few seconds. Add the ground chili paste and an additional ¼ cup water and cook for 3 to 4 minutes.2 tablespoon Oil, 1 teaspoon Ghee, 2 sprigs Curry leaves
- Add the marinated chicken and cook for about 20 minutes, stirring occasionally.
- Make the tempering: In tadka pan, heat oil. Add red chilies, cashews and curry leaves and saute on medium flame until cashews turn golden brown in color.1 tablespoon Oil, 4 to 5 Dry red chilies, 5 to 8 Cashews, 1 Sprig Curry leaves
- Add the tempering to the dish and mix well. Serve with Mangalorean neer dosa, ghee rice, or steamed rice, and enjoy.
Video
Notes
- The dish gets its color from the dry red chilies that you have added.
- Stir to prevent it from sticking at the bottom.
- Don’t be in a rush. Cook for 20 minutes so the chicken is cooked and the flavors are combined.
Nutrition
Calories: 352kcal | Carbohydrates: 12g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 480mg | Potassium: 587mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1129IU | Vitamin C: 173mg | Calcium: 39mg | Iron: 2mg