Mangalore Style Chicken Urval

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.

https://www.youtube.com/watch?v=J77DGEL-KVY

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.

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Cooking Method: Sauteing

Cuisine: Indian

Courses: Dinner, Side Dish

Difficulty: Intermediate

Servings: 5

Calories: 450

Best Season: Suitable throughout the year

Dietary: Gluten Free, High-Protein, Non-Vegetarian

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

1.5 kg chicken (cleaned, bone-in)
1/2 tsp turmeric powder
1 tsp salt
2 tsp garam masala
1 of juice lemon
1 tbsp ginger garlic paste

For the Chili Paste

25 byadagi chilies (soaked)
water (as needed)

For the Cashew Paste

15 cashew nuts (soaked)
water (as needed)

For the Chicken Urval

100 g butter
ground chili paste (from above)
marinated chicken (from above)
ground cashew paste (from above)
salt (to taste)

For the Garnish

ghee (as needed)
1/4 cup cashew nuts
4 byadagi chilies
curry leaves (as needed)

Instructions

Prep Work

1
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.
2
Soak and blanch chiliestake 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.
3
Soak cashew nutssoak the cashew nuts in water until they turn soft and easy to grind.

Method

4
Sauté chili paste
Melt butter in a wide pan, add ground chili paste and sauté until fragrant.
5
Add chickenStir in the marinated chicken and cook until it changes color.
6
Mix cashew pasteDollop in the ground cashew paste, season with salt, stir to combine.
7
Cover and cookCover pan, let chicken steam until nearly done for 10 mins.
8
Reduce to dryRemove lid and continue cooking, stirring occasionally, until sauce dries and coats chicken well.
9
Prepare temperingHeat ghee in a small pan, roast cashews, add chilies and curry leaves until crisp; pour over chicken urval.
10
Finish and serveToss everything gently, transfer to a serving dish and serve hot.