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Thursday, December 17, 2015

Chicken Urval

Chicken Urval is a starter dish from a Mangalorean cuisine. This is fiery red, tangy and spicy dish with lots of roasted curry leaves, dry red chillies and cashew nuts. You can find this dish in the menu list of every non veg serving restaurants in Mangalore. This is a restaurant style recipe which is easy to prepare and tastes exactly like restaurant food. Urval is served mainly as a starter as well as side dish for typical Mangalorean dishes such as Neer Dosa, Idli’s or Parboiled rice. This also goes well with North Indian platters such as roti/naan/pulka/kulcha/chapathi etc.
Also do try other Mangalorean chicken delicacies such as Chicken Sukka with Gravy Chicken Sukka Dry Chicken Sukka Dry

Preparation Time : 20 min
Marinating Time   : 30 min
Cooking Time       : 45 minutes
Serves                   : 5-6


English Name For Ingredients
Hindi Names For Ingredients
1 Kg
Instant Kabab Mix Powder
कबाब पाउडर
100 gm
Ginger Garlic Paste
अदरक लहसुन पेस्ट
2 tsp
For deep frying
3 Large
Cashew Nuts
1 tbsp
Dry red chillies
सूखी लाल मिर्च
Curry Leaves
करी पत्ते
A handful
Tomato Sauce
टमाटर की चटनी
2 tbsp
Soya Sauce
सोया सॉस
1 tsp
Oil / Ghee
तेल /
2 tbsp
To grind into Paste :
Dry Red Chillies (Less Spicy)
सूखी लाल मिर्च
Coriander Seeds
धनिया के बीज
1 tbsp
Cumin Seeds
1 tsp
Tamarind Paste
1 tsp
To Taste

You Need :
  1. Chicken Kabab
  2. Browned onions
  3. Grounded paste of dry red chillies and other ingredients
  4. Roasted cashew nuts, broken dry red chillies and curry leaves

Preparation :

Marinating the Chicken:
  1. Cut the chicken into medium piece, wash and clean well. Add turmeric powder and a tea spoon of salt mix thoroughly and keep aside for 10 minutes.
  2. In a wide vessel add instant kabab mix powder ( I have used store bought kabab powder) eggs and ginger garlic paste. Stir well to prepare a thick paste without adding water.
  3. Add chicken pieces into kabab mix and coat well. Keep aside for 30 minutes so that chicken absorbs all the flavors.

Preparation of Dry red chilli Paste:

  1. Heat 2 cups of water until rolling boil and turn off the flame. Dip dry red chillies which you are using to grind into paste. Allow it to soak for 30 minutes and remove.
  2. Place soaked and cooled dry red chillies in to a blender along with coriander seeds, cumin seeds, tamarind paste, salt and enough water and grind into a fine paste.

Preparation of Roasted Ingredients:

  1. In a frying pan add oil and roast cashew nuts, broken dry red chilli’s and curry leaves separately and keep in a plate.
  2. In the same pan add cubed onion and roast till they are brown and keep aside.

Preparation of Urval:  

1)Heat oil in a pan for deep frying the chicken. When enough heat is received place chicken pieces well coated with kabab mix into oil and fry until they are well cooked, crisp and brown.
2)Repeat the same procedure to fry all the chicken pieces. Remove onto absorbent paper and drain excess oil.
3)Heat a wide bottom pan and add oil/ ghee. Add finely grounded paste and sauté for two minutes till all its rawness will disappear.

4)Add soya sauce and tomato sauce and give a nice stir. Add salt if required.
5)Now add fried chicken kabab’s and coat well the grounded paste and sauce. Let it be in a stove for another 2 to 3 minutes.
6)Finally add browned onions, roasted cashew nuts, dry red chillies and lots of curry leaves give one mix and turn off the flame.

7)This delicious chicken urval can be served as a starter or as a side dish for Neer Dosa, parboiled rice, idli and it also goes well with North Indian platters such as roti’s, naan, kulcha, chapathi or Pulka.­­­

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