Chicken Urwal
A rustic Kashmiri chicken curry where bone-in pieces are slow-cooked in their own juices with just a whisper of spices. The result is tender, falling-off-the-bone meat in a thin, aromatic gravy that lets the pure flavor of chicken shine through.
For 4 servings
- prep · ~5 min
Prep the chicken and heat the oil.
1.Wash 800g bone-in chicken pieces thoroughly and set aside to drain.2.Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until it reaches smoking point.3.Let the oil cool slightly until the smoke subsides.TIPMustard oil must be smoked to remove its raw pungency. Let it cool a bit before adding spices. - temper · ~1 min
Temper the whole spices.
1.Add 4 dried red chilies, 4 cloves, 2 crushed black cardamom pods, and a 1-inch cinnamon stick to the hot oil.2.Sauté for 30-40 seconds until the spices release their aroma and the cloves pop. - saute · ~1 min
Sauté the powdered spices.
Reduce the heat to low. Add 1 tsp fennel powder and 1 tsp dry ginger powder. Stir constantly for about 15-20 seconds, ensuring the powders don't burn.
TIPKeep the heat low here — fennel and ginger powders burn quickly and turn bitter. - saute · ~7 min
Sear the chicken pieces.
Add the drained chicken pieces to the pot. Increase the heat to medium. Toss the chicken well to coat every piece in the oil and spice mixture. Sear for 5-7 minutes, stirring occasionally, until the meat turns opaque and lightly browned.
- simmer · ~45 min
Add water and salt, then simmer.
1.Pour 3 cups of hot water into the pot and add 0.5 tsp salt. Stir well.2.Bring the liquid to a rolling boil, then immediately lower the heat to a gentle simmer.3.Cover the pot with a tight-fitting lid and simmer for 40-45 minutes until the chicken is tender and pulls away from the bone.TIPThe hallmark of Urwal is a thin gravy. Avoid reducing it too much — it should be brothy, not thick. - garnish · ~1 min
Finish and garnish.
Taste the gravy and adjust salt if needed. Transfer to a serving bowl, sprinkle generously with 2 tbsp chopped fresh coriander, and serve piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use bone-in chicken for authentic Urwal; the bones release gelatin and deepen the broth.
- 2Do not skip smoking the mustard oil — this tames its raw bite and adds a characteristic nutty aroma.
- 3Crush the black cardamom pods lightly before adding to release their smoky flavor into the oil.
- 4Keep the gravy thin and brothy; resist the urge to simmer it down — Urwal is meant to be a light, soupy curry.
- 5Use hot water when adding to the pot to prevent the cooking temperature from dropping abruptly.
- 6Let the chicken rest covered for 10 minutes after simmering for even more tender, juicy meat.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tbsp and sear the chicken in a non-stick pan; the natural juices will still create a flavourful broth for a lighter version.
extra herbyExtra-herby
Add a handful of fresh mint leaves along with the coriander garnish for a refreshing, bright note that complements the warm spices.
potato addPotato-add
Add 2 medium potatoes, halved, after the first 20 minutes of simmering for a heartier one-pot meal that soaks up the thin gravy.
Why this is on our healthy list.
Lean Protein Source
Skinless chicken pieces provide high-quality, lean protein that supports muscle repair and satiety without excess fat.
Digestive-Friendly Spices
Fennel powder and dry ginger aid digestion, reduce bloating, and add warmth without heat, making this curry gentle on the stomach.
Low-Fat Broth
The thin, oil-skimmed gravy is naturally low in fat and rich in minerals from the bones, offering a nourishing, hydrating soup-like base.
Frequently asked questions
Boneless chicken will cook faster and won't release the same depth of flavour; stick with bone-in pieces as they are essential for the authentic broth and tenderness.
