Mangalorean Chicken Urval | Chicken Dry

Mangalorean chicken urval (uruval) - Spicy chicken dry recipe as appetizer or side dish.

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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.

Prep Time20

Cook Time20

Course: Appetizer, Dinner, Lunch, Starter

Cuisine: Indian, Mangalore

Diet: Gluten Free

Servings:

Calories: 352kcal

Author: Kushi

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 tsp Salt, 2 tbsp Ginger garlic paste, ½ tsp Turmeric powder, 1 tsp Cumin powder, 1 tbsp Coriander powder, 2 tsp Garam masala powder, 2 tbsp 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 tbsp 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 tbsp Oil, 1 tsp 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 tbsp 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