Ever craved a chicken dish that’s bold, rich, and utterly addictive, yet comes together in under an hour?
Meet Chicken Urval, a classic from Mangalore’s coastal kitchens—spicy, tangy, and dry enough to scoop up with rotis, chapatis, or even plain rice.
A Taste of Mangalore on Your Plate
In Karnataka’s Mangalore region, Urval means “tossed” or “stir-fried.” This chicken version marinates in fragrant spices, then cooks down in a homemade Byadagi chili–cashew paste until perfectly dry and intensely flavored. Traditionally served alongside neer dosa or ghee rice, it’s a star at festive meals and family dinners alike.
Why You’ll Love This Chicken Urval
- Speedy prep: Marinate half an hour, cook in 45 minutes.
- Dry, meaty texture: Perfect for scooping up with flatbreads.
- Layers of flavor: Bright lemon, ginger-garlic, smoky Byadagi chilies, and creamy cashews.
- Versatile pairing: Equally at home with rotis, rice, or even in wraps.
Ingredient Breakdown
- Chicken: Bone-in pieces hold the marinade and absorb all those spices.
- Byadagi Chilies: Smoky, deep-red chilies native to Karnataka—mild heat, intense color.
- Cashew Paste: Adds richness and body to the masala without heaviness.
- Ginger-Garlic Paste & Lemon Juice: Marinate the chicken for tender, tangy bites.
- Garam Masala & Turmeric: Warm, layered spice foundation.
- Butter & Ghee: Butter for cooking; ghee in the garnish for that nutty South-Indian finish.
- Curry Leaves & Cashews (Garnish): Aromatic and crunchy accents.
How It All Comes Together
First, marinate your chicken with turmeric, salt, garam masala, lemon juice, and ginger-garlic paste. Let it rest to soak up the flavors. Meanwhile, blanch and grind Byadagi chilies into a silky paste, and separately grind cashews into a smooth, creamy paste.
In a wide pan, melt butter and sauté the chili paste until it darkens slightly. Add your marinated chicken, stirring to coat each piece. After a few minutes, stir in the cashew paste and a pinch of salt. Cover and cook for about ten minutes so the chicken steams in those spices. Uncover and toss continuously until the gravy dries and the chicken is beautifully coated.
💡 Pro Tip: For the best color and smoky flavor, blanch Byadagi chilies fully before grinding—they’ll blend into a vibrant, smooth paste.
What Goes Along
- Neer Dosa or Roti: Soft, neutral bases that highlight the chicken’s intensity.
- Ghee Rice or Plain Steamed Rice: Soaks up every bit of masala.
- Fresh Salad or Cucumber Raita: A cooling counterpoint to the heat.
How to Serve
Transfer the Chicken Urval to a serving platter, drizzle with a spoonful of ghee, and toss in roasted cashews and fried curry leaves for that authentic Mangalorean touch. Serve hot with your favorite Indian breads or rice.
Packing & Meal-Prep Tips
- Make-Ahead: Marinate the chicken overnight for deeper flavor.
- Storage: Keeps in the fridge for up to 3 days; reheat gently in a pan.
- Travel-Friendly: Pack in an insulated container—no sogginess, just perfectly dry chicken masala.
Mangalore Style Chicken Urval
Description
Mangalorean Chicken Urval features chicken pieces stir-fried in a vibrant Byadagi chili–cashew paste, then garnished with ghee-roasted cashews and curry leaves. This dry, spicy dish pairs beautifully with rotis, neer dosa, or rice for an authentic coastal Karnataka experience—ready in under an hour.
Ingredients
For the Marinade
For the Chili Paste
For the Cashew Paste
For the Chicken Urval
For the Garnish
Instructions
Prep Work
-
Marinate Chicken
clean the chicken pieces and coat them evenly with turmeric, salt, garam masala, lemon juice, and ginger garlic paste. set aside to rest.
-
Soak and blanch chilies
take water in a saucepan, heat it, and add the byadagi chilies. blanch them for 15 mins, then let them cool completely and grind it all into a fine paste.
-
Soak cashew nuts
soak the cashew nuts in water until they turn soft and easy to grind.
Method
-
Sauté chili paste
Melt butter in a wide pan, add ground chili paste and sauté until fragrant.
-
Add chicken
Stir in the marinated chicken and cook until it changes color. -
Mix cashew paste
Dollop in the ground cashew paste, season with salt, stir to combine.
-
Cover and cook
Cover pan, let chicken steam until nearly done for 10 mins. -
Reduce to dry
Remove lid and continue cooking, stirring occasionally, until sauce dries and coats chicken well.
-
Prepare tempering
Heat ghee in a small pan, roast cashews, add chilies and curry leaves until crisp; pour over chicken urval. -
Finish and serve
Toss everything gently, transfer to a serving dish and serve hot.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 12g60%
- Cholesterol 120mg40%
- Sodium 600mg25%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Protein 30g60%
- Vitamin A 500 IU
- Vitamin C 6 mg
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.