Ingredients:
For marination:
Chicken leg 5 to 6
Garam masala 1 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste. 1 tsp
Lemon Juice 1 tsp
For Making paste:
Byadagi Chilly 10
Cashew nuts 7 to 8
For tempering:
Ghee 1 tsp
Byadagi chilly 2
Cashew nuts 4 to 5
Curry leaves 5 to 10
Butter 2 tsp
Salt for taste
Method:
Marinate the chicken with turmeric powder, garam masala, salt
,lemon juice and ginger garlic paste for 30 t0 45 mins.
Soak the cashew in the water for 15 mins
Boil Byadagi chilly in 1 cup of water for 15 mins and remove for heat.
Once it cooled down, add cashew nuts, grind into smooth paste and keep aside.
In the pan, melt butter ,add chilly paste ,add little water ,bring to boil.
Add marinated chicken ,required salt ,mix it well and cover cook for 15 to 20 mins.
Now the chicken is cooked 80% ,cook the chicken in medium heat for 5 more mins.
Once the water is absorbed and masala is coated well to the chicken, reduce to low heat.
Shift the chicken pieces to one side(see the picture),For tempering, pour 1 tsp of ghee.
Add 2 chilly, cashew nuts and curry leaves ,fry it well.
Now mix everything together,Switch off the flame.
Mangalorean Chicken Urval is ready to serve with rice.
Thanks to Homecooking for this amazing dish.
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