Chicken Urval is an exquisite and delectable Mangalorean dish... Spicy, tangy and finger-licking delicious. Simple, yet very rich in taste... served as an appetizer or as a side dish. It's my Nephew's favorite dish ..hence gave it a try. I must say the end result was awesome.
Ingredients :
1 medium onion diced
2 tblsp butter
12-14 halved cashewnuts
2-3 sprigs curry leaves
4-5 broken dry red chillies
3-4 fresh green chillies slited
1 tsp garam masala powder
salt to taste
For Marination :
500-600 gms Chicken
1/2 tsp turmeric powder
2 tsp Vinegar
1/2 tsp salt
Grind to a paste :
10-12 red bedagi chillies soaked in warm water for 15-20 min
7-8 soaked cashewnuts
1/2 tblsp tamarind
1 tblsp coriander seeds
1 tblsp cumin seeds
1 tblsp salt
Method :
1. Clean the chicken pieces well and marinate them with turmeric, vinegar and salt.
2. Grind the soaked red chillies, cashewnuts, tamarind, salt, coriander & cumin seeds and blend to a smooth paste adding little water.
3. Marinate the chicken further with this paste for 1-2 hours.
4. Heat butter in a nonstick kadai and saute the diced onions till golden brown.Add the marinated chicken and cover with lid. Mix and cook on medium flame till chicken is well cooked, stirring in between.
5. When the moisture is fully absorbed .. switch off the flame and keep aside.
6. Heat another pan for seasoning. Melt 1 tblsp butter add curry leaves, chillies, cashewnuts & garam masala powder. Mix and add it to the cooked chicken. Combine and toss.
7. Transfer to the serving dish and enjoy your chicken urval with hot steamed rice or parathan.
1 medium onion diced
2 tblsp butter
12-14 halved cashewnuts
2-3 sprigs curry leaves
4-5 broken dry red chillies
3-4 fresh green chillies slited
1 tsp garam masala powder
salt to taste
For Marination :
500-600 gms Chicken
1/2 tsp turmeric powder
2 tsp Vinegar
1/2 tsp salt
Grind to a paste :
10-12 red bedagi chillies soaked in warm water for 15-20 min
7-8 soaked cashewnuts
1/2 tblsp tamarind
1 tblsp coriander seeds
1 tblsp cumin seeds
1 tblsp salt
Method :
1. Clean the chicken pieces well and marinate them with turmeric, vinegar and salt.
2. Grind the soaked red chillies, cashewnuts, tamarind, salt, coriander & cumin seeds and blend to a smooth paste adding little water.
3. Marinate the chicken further with this paste for 1-2 hours.
4. Heat butter in a nonstick kadai and saute the diced onions till golden brown.Add the marinated chicken and cover with lid. Mix and cook on medium flame till chicken is well cooked, stirring in between.
5. When the moisture is fully absorbed .. switch off the flame and keep aside.
6. Heat another pan for seasoning. Melt 1 tblsp butter add curry leaves, chillies, cashewnuts & garam masala powder. Mix and add it to the cooked chicken. Combine and toss.
7. Transfer to the serving dish and enjoy your chicken urval with hot steamed rice or parathan.
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