Chicken Uruval

Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer.

This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces.

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Chicken Uruval

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 5 MinCook time: 30 Mininactive time: 1 HourTotal time: 1 H & 35 M

A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste,

Ingredients:

For Marination :

• Chicken (with bones )- 750 gms
• Turmeric Powder - ½ tsp
• Salt - 1 tsp
• Vinegar - 1 Tbsp

For masala paste :

• Dry red chillies (Kashmiri) - 10 to 12
• Cashewnuts - 8 to 10
• Coriander seeds - 1 tbsp
• Cumin seeds - ½ tbsp
• Saunf - ½ tsp
• Tamarind - ½ tbsp

To prepare uruval :

• Butter - 3 tbsp
• Onions (sliced) - 2
• Ginger - garlic paste - 1 tsp
• Tomato Ketchup - 1 tbsp
• Garam masala powder - 1 tsp

For garnishing :

• Cashewnuts - (5 to 6)
• Curry leaves - 1 sprig
• Dry red chillies - 2
• Butter - 1 tbsp
• Boiled egg white - a small piece

Instructions:

Prep :

1. Soak dry red chillies and cashewnuts separately in hot water.
2. Fry cashewnuts, curry leaves and dry red chillies in butter until crisp. Once done, keep aside.

For Marination :

1. In a large bowl, add chicken, turmeric powder, salt and vinegar. Mix well and marinate for 1 hr.

For paste :

1. In a blender jar, add soaked red chillies, cashewnuts, cariander seeds, cumin seeds, saunf and tamarind. Add the soaked chilli water (approx ½ - 1 cup )and grind to very smooth paste.
2. Once done keep aside.

To prepare uruval :

1. In a heavy-bottomed kadai, add butter and allow it to melt.
2. Add onions. Fry until brown and onions get caramelized.
3. Add ginger-garlic paste and mix until raw smell goes off.
4. Now add the prepared paste and little water (add the water in the blender jar and remove the paste stick to it by rinsing). Fry until the masala is properly cooked and starts leaving the pan. The masala will be dark in color once done. 
5. Once the masala is cooked properly, add the marinated chicken pieces and mix gently to coat the masala evenly. Add salt to taste. Mix well. Cover and cook for 15 minutes, until the chicken is cooked and masala is absorbed. (Keep stirring in between to avoid masala sticking to the pan. But be gentle while mixing)
6. Open the lid and gently give a stir. Add tomato ketchup and mix for a minute.
7. Add garam masala powder and mix well. Switch off the flame.
8. Garnish with fried cashewnuts, curry leaves and dry red chillies.
9. Just before serving, grate a boiled egg white over it . 
10. Serve as an appetizer or as a side dish with rice or roti.

Notes:

Make sure you fry the masala properly on low flame.

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