Chicken Urval

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover and set aside to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2

   Prepare the Urval Masala Powder

   • Heat a small, dry pan over low-medium heat. Add the Byadgi chilies, Guntur chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns.
   • Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Transfer the roasted spices to a plate and let them cool completely.
   • Once cooled, grind them into a fine powder using a spice grinder or a high-powered blender.
3. 3

   Sauté the Aromatics

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely sliced onions and sauté for 8-10 minutes, until they turn soft and golden brown.
   • Add the ginger paste, garlic paste, and curry leaves. Sauté for another minute until the raw aroma disappears.
4. 4

   Cook the Chicken

   • Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring occasionally, until it's lightly browned on all sides.
   • Reduce the heat to medium. Add the freshly ground Urval masala powder and the remaining 0.75 tsp of salt.
   • Stir well for about a minute, ensuring the chicken is thoroughly coated with the masala.
   • Pour in 1/4 cup of water, stir, and bring to a simmer. Cover the pan, reduce the heat to low, and cook for 15-20 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F or 74°C).
5. 5

   Finish and Serve

   • Once the chicken is cooked, uncover the pan. Add the tamarind pulp and optional jaggery.
   • Increase the heat to medium-high and stir-fry for 3-4 minutes.
   • Continue cooking until all the liquid has evaporated and the masala clings tightly to the chicken pieces, creating a semi-dry coating.
   • Taste and adjust the salt or tanginess if needed. Garnish with freshly chopped coriander leaves.
   • Serve hot with neer dosa, steamed rice, or chapatis.