A fiery and tangy Mangalorean delight! Tender chicken is coated in a vibrant, deep red masala made from roasted Byadgi chilies and a blend of aromatic spices. A classic coastal Karnataka dish that's bursting with flavor.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving
403cal
31gprotein
17gcarbs
24g
Ingredients
600 g Chicken (Bone-in, cut into 1.5-inch pieces)
10 pcs Byadgi Chili (Stems removed. Use more for color, less for heat.)
This udupi dish is perfect for snack. With 402.71 calories and 31.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Or a lime-sized ball of tamarind soaked in warm water)
0.5 tsp Turmeric Powder
0.5 cup Curd (Whisked until smooth)
2 pcs Onion (Medium-sized, finely chopped)
1 sprig Curry Leaves
3 pcs Green Chili (Slit lengthwise)
3 tbsp Coconut Oil
1.25 tsp Salt (Adjust to taste)
3 tbsp Water (For grinding the masala, add as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Urwal Masala Paste
In a dry pan over low heat, roast the Byadgi red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly darker. Be careful not to burn them.
Remove the roasted spices from the pan and allow them to cool completely.
Transfer the cooled spices to a grinder or blender jar. Add the garlic cloves, ginger, tamarind paste, and turmeric powder.
Grind to a smooth, thick paste, adding water one tablespoon at a time as needed to help the grinding process.
2
Marinate the Chicken
In a large bowl, combine the chicken pieces with the prepared Urwal masala paste, whisked curd, and salt.
Mix thoroughly, ensuring each piece of chicken is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for a deeper flavor.
3
Cook the Chicken Urwal
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the curry leaves and slit green chilies. Sauté for another minute until the curry leaves are crisp and fragrant.
Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, stirring occasionally, until the chicken is seared and the raw smell of the masala disappears.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will cook in its own juices and the released moisture from the curd. Stir every 5 minutes to prevent sticking.
Uncover and check if the chicken is tender and cooked through. The masala should be thick and clinging to the chicken pieces. If the gravy is too thick, you can add a splash of hot water to reach your desired consistency.
4
Garnish and Serve
Once the chicken is cooked, turn off the heat. Garnish with freshly chopped coriander leaves.
Let the dish rest for 5-10 minutes to allow the flavors to meld.
Serve hot with Neer Dosa, steamed rice, or chapati.
