Chicken Urwal
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
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Urwal Masala Paste
- b.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.
- c.Remove the roasted spices from the pan and allow them to cool completely.
- d.Transfer the cooled spices to a grinder or blender jar. Add the garlic cloves, ginger, tamarind paste, and turmeric powder.
- e.Grind to a smooth, thick paste, adding water one tablespoon at a time as needed to help the grinding process.
- 2
Step 2
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with the prepared Urwal masala paste, whisked curd, and salt.
- c.Mix thoroughly, ensuring each piece of chicken is evenly coated with the marinade.
- d.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
Step 3
- a.Cook the Chicken Urwal
- b.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- d.Add the curry leaves and slit green chilies. Sauté for another minute until the curry leaves are crisp and fragrant.
- e.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.
- f.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.
- g.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
Step 4
- a.Garnish and Serve
- b.Once the chicken is cooked, turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let the dish rest for 5-10 minutes to allow the flavors to meld.
- d.Serve hot with Neer Dosa, steamed rice, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use coconut oil. It is a cornerstone of Mangalorean cuisine.
- 2Roasting the spices on a low flame is crucial to release their essential oils without making them bitter.
- 3Byadgi chilies provide a vibrant red color without excessive heat. You can deseed them to reduce the spice level further.
- 4For a richer flavor, marinate the chicken overnight in the refrigerator.
- 5This dish tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 6Using bone-in chicken pieces adds more flavor and moisture to the final dish compared to boneless chicken.
Adapt it for your goals.
Vegetarian
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.
Creamier GravyCreamier Gravy
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.
Spicier VersionSpicier Version
To increase the heat, add 2-3 dried Guntur or other hot red chilies along with the Byadgi chilies when roasting the spices.
Why this is on our healthy list.
Rich in Lean Protein
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.
Anti-inflammatory Properties
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.
Metabolism Booster
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
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.