Chicken urval is a delicious mangalorean dish. Very simple but tastes rich in taste, it can be served as an appetizer or as a side dish. It is prepared without adding onion and ginger garlic but taste rich with other simple spices…give it a try and enjoy as a yummy appetizer or as a side dish for rice or roti’s.
Chicken – 500 gm
For marination –
Turmeric – 1/2 tsp
Vinegar – 2 tsp
To grind –
Cashew nut – 20 no’s
Dry red chilies (Kashmir chilies) – 10 no’s
For seasoning –
Butter – 1 tbs
Curry leaves – 3 – 4 springs
Green chilies – 3 – 4 chopped
Dry red chilies – 2 – 3 no’s
Garam masala powder – 1 tsp
Rinse chicken in water for 2 – 3 times, drain it, Add it in a bowl add all the ingredients to marinade and keep it aside for marination for 3 – 4 hrs.
Soak dry Kashmir chilies in warm water for 10 min, add cashew and soaked chilies, grind it to a fine paste by adding water.
Add grounded paste into marinated chicken, combine and keep ready.
Heat a pan,when it is hot add chicken mixture and cook in a medium flame until chicken is done by closing the lid of the pan.
Stir in between, ensure that the chicken is done, bring it to a thick in consistency, so that the water in the chicken must absorb fully.
Turn off the flame. Rest it for 10 min.
Keep all the ingredients for seasoning, Heat a pan, add butter in it, when it melts add curry leaves, chilies, saute for a while, add garam masala powder, combine
Add chicken mixture into it
Toss it well.
Transfer it to a serving dish and enjoy as a delicious south Indian appetizer or enjoy as a side dish for roti or rice.
Chicken urval can be prepared with boneless chicken pieces.
This is without ginger garlic and onion version recipe, i will be posting the other recipe with onion and ginger garlic shortly.