A fiery and tangy Mangalorean dry chicken roast, packed with the flavor of roasted spices and coconut oil. This vibrant red dish gets its signature taste from a special blend of Byadgi chilies and aromatic whole spices, making it a perfect side for neer dosa or rice.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Protein-packed Chicken Urval with soft chapathis – a perfectly spiced, homestyle comfort food delight!
This udupi dish is perfect for dinner. With 535.96 calories and 39.21g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Black Peppercorns
3 tbsp Coconut Oil
2 medium Onion (Finely sliced)
1 tsp Ginger Paste
1 tsp Garlic Paste
10 leaves Curry Leaves
1 tbsp Tamarind Pulp (Thick)
0.5 tsp Jaggery (Powdered, optional)
1.25 tsp Salt (Divided)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
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
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
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
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
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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
