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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
Marinate the Chicken
Prepare the Urval Masala Powder
Sauté the Aromatics
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 322.97 calories per serving with 31.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Chicken
Finish and Serve
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.
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.
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.
Chicken is an excellent source of lean protein, which is essential for muscle growth, repair, and maintaining overall body function.
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.
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, aiding in more efficient calorie burning.
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.
Chicken Urval can be part of a healthy diet. It is high in protein from chicken and rich in antioxidants from spices like turmeric and chilies. Using coconut oil in moderation provides healthy fats. To make it healthier, use lean chicken breast and be mindful of the oil and salt quantities.
Yes, you can use boneless chicken breast or thigh pieces. If using boneless chicken, reduce the covered cooking time in step 4 to about 10-12 minutes to prevent it from becoming dry and tough.
Byadgi chilies are prized for their vibrant red color and mild heat. If you can't find them, the best substitute is Kashmiri red chilies for color, combined with a smaller amount of a spicier chili like Guntur or regular dried red chilies to achieve a similar flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight. Reheat gently in a pan over low heat, adding a splash of water if it seems too dry.