Chicken Urval
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover and set aside to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Urval Masala Powder
- b.Heat a small, dry pan over low-medium heat. Add the Byadgi chilies, Guntur chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns.
- c.Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- d.Transfer the roasted spices to a plate and let them cool completely.
- e.Once cooled, grind them into a fine powder using a spice grinder or a high-powered blender.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely sliced onions and sauté for 8-10 minutes, until they turn soft and golden brown.
- d.Add the ginger paste, garlic paste, and curry leaves. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Chicken
- b.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.
- c.Reduce the heat to medium. Add the freshly ground Urval masala powder and the remaining 0.75 tsp of salt.
- d.Stir well for about a minute, ensuring the chicken is thoroughly coated with the masala.
- e.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
Step 5
- a.Finish and Serve
- b.Once the chicken is cooked, uncover the pan. Add the tamarind pulp and optional jaggery.
- c.Increase the heat to medium-high and stir-fry for 3-4 minutes.
- d.Continue cooking until all the liquid has evaporated and the masala clings tightly to the chicken pieces, creating a semi-dry coating.
- e.Taste and adjust the salt or tanginess if needed. Garnish with freshly chopped coriander leaves.
- f.Serve hot with neer dosa, steamed rice, or chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using Byadgi chilies is crucial for the authentic bright red color without excessive heat. If unavailable, use Kashmiri red chilies.
- 2Do not skip the coconut oil; its distinct flavor is a hallmark of Mangalorean cuisine.
- 3Searing the chicken on high heat initially helps lock in its juices, keeping it tender.
- 4For a deeper flavor, marinate the chicken for a few hours or even overnight in the refrigerator.
- 5Ensure the onions are well-browned as this adds a subtle sweetness that balances the spice and tang.
- 6The Urval masala powder can be made in a larger batch and stored in an airtight container for up to a month.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer, firm tofu, or mushrooms. If using paneer or tofu, pan-fry it separately first and add it in the last 5 minutes of cooking to prevent it from breaking. For mushrooms, cook them along with the onions until they release their water.
Different MeatDifferent Meat
This recipe works well with mutton or prawns. For mutton, pressure cook the marinated meat first until it's 80% done, then proceed with the recipe. For prawns, reduce the final cooking time to 5-7 minutes to avoid overcooking.
Adjust Spice LevelAdjust Spice Level
To reduce the heat, decrease the number of Guntur chilies or omit them entirely, relying only on the milder Byadgi chilies. To increase the heat, add more Guntur chilies or a pinch of black pepper powder at the end.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of lean protein, which is essential for muscle growth, repair, and maintaining overall body function.
Anti-inflammatory Spices
The blend of spices like turmeric, coriander, and cumin contains powerful antioxidants and compounds with anti-inflammatory properties that can help combat oxidative stress in the body.
Boosts Metabolism
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, aiding in more efficient calorie burning.
Frequently asked questions
A typical serving of Chicken Urval (around 150g) contains approximately 280-320 calories. This can vary based on the cut of chicken used (thigh vs. breast) and the precise amount of oil.