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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.
For 4 servings
Prepare the Urwal Masala Paste
Marinate the Chicken
Cook the Chicken Urwal
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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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 903.27 calories per serving with 58.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve
Replace chicken with 400g of paneer, firm tofu, or 500g of mushrooms. If using paneer or tofu, pan-fry it first and add it in the last 5 minutes of cooking. For mushrooms, cook them with the masala until tender.
For a richer, slightly milder gravy, stir in 1/4 cup of thick coconut milk at the very end of the cooking process. Simmer gently for 2 minutes, but do not boil.
To increase the heat, add 2-3 dried Guntur or other hot red chilies along with the Byadgi chilies when roasting the spices.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The recipe is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, aiding in calorie burning.
A typical serving of approximately 200g contains around 350-400 calories, primarily from the chicken and coconut oil. The exact count can vary based on the cut of chicken used.
Yes, it can be a healthy choice. It is high in protein from chicken and rich in beneficial compounds from spices like turmeric and ginger. To make it healthier, use lean chicken breast and be mindful of the oil quantity.
It pairs traditionally with Mangalorean breads like Neer Dosa (lacy rice crepes) or Sannas (steamed rice cakes). It also goes exceptionally well with steamed rice, ghee rice, or soft chapatis.
Certainly. Byadgi chilies are used for color more than heat. You can reduce the number of chilies or remove their seeds before roasting to significantly lower the spice level. You can also omit the green chilies.
Yes, the Urwal masala paste can be prepared ahead of time. Store it in an airtight container in the refrigerator for up to a week or freeze it in an ice cube tray for up to two months for easy use.
Both are iconic Mangalorean dishes with a red chili base. Chicken Urwal is tangier due to tamarind and curd, and is cooked in coconut oil. Chicken Ghee Roast is characterized by its rich, nutty flavor from being slow-cooked in a generous amount of ghee.