Don’t miss Mangalorean chicken sukka, chicken ghee roast and the popular kori rotti gassi.
Chicken roast
This chicken uruval dry dish looks similar to Mangalorean chicken ghee roast, but its taste and flavor are different. Marinate the chicken in aromatic spices and then cook it in the red chilies cashew paste for a good 20 minutes so that the chicken is cooked and the flavors are combined. If you are looking for something spicy and unique to try with chicken, then this recipe is for you. You can serve this dish as a starter or appetizer or with neer dosa, chapati, rumali roti, steamed rice, ghee rice, etc.
Ingredients
For the chicken marination
Chicken: 1 kg chicken cut into pieces. I have used chicken thighs. Use any of your favorite chicken pieces.Spices: Turmeric, cumin, coriander, ginger garlic paste with lemon juice to balance out the flavors.
For the red chile paste
Use byadgi red chilies with cashews. The chilies give the color and spicy kick. Cashews make the paste thick and rich. Curry leaves: Authentic Mangalorean flavor. Oil and ghee: Fat used to make this dish. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Marinate the chicken: In a bowl, add chicken pieces, salt, ginger-garlic paste, turmeric powder, cumin, coriander, garam masala powder, and lemon juice, and mix well. Marinate for atleast 30 minutes. Make the chili paste: Soak the red chilies in warm water for 15 to 30 minutes. In a mixie jar add cashews and soaked dry red chilies with ¼ cup water and blend it to smooth paste. Making of chicken urval: In a pan, add oil, ghee, and curry leaves and saute for a few seconds. Add the ground chili paste and an additional ¼ cup water and cook for 3 to 4 minutes. Add the marinated chicken and cook for about 20 minutes, stirring occasionally. Make the tempering: In tadka pan, heat oil. Add red chilies, cashews and curry leaves and saute on medium flame until cashews turn golden brown in color. Add the tempering to the dish and mix well. Serve with Mangalorean neer dosa, ghee rice, or steamed rice, and enjoy.
Tips
The dish gets its color from the dry red chilies that you have added. Stir to prevent it from sticking at the bottom. Don’t be in a rush. Cook for 20 minutes so the chicken is cooked and the flavors are combined.
More Mangalorean recipes
Recipe card
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