Method:

Rinse chicken in water for 2 – 3 times, drain it, Add it in a bowl add all the ingredients to marinade and keep it aside for marination for 3 – 4 hrs.

Soak dry Kashmir chilies in warm water for 10 min, add cashew and soaked chilies, grind it to a fine paste by adding water.

Add grounded paste into marinated chicken, combine and keep ready.

Heat a pan,when it is hot add chicken mixture and cook in a medium flame until chicken is done by closing the lid of the pan.

Stir in between, ensure that the chicken is done, bring it to a thick in consistency, so that the water in the chicken must absorb fully.

Turn off the flame. Rest it for 10 min.

Keep all the ingredients for seasoning, Heat a pan, add butter in it, when it melts add curry leaves, chilies, saute for a while, add garam masala powder, combine

Add chicken mixture into it

Toss it well.

Transfer it to a serving dish and enjoy as a delicious south Indian appetizer or enjoy as a side dish for roti or rice.

Note –

Chicken urval can be prepared with boneless chicken pieces.

This is without ginger garlic and onion version recipe, i will be posting the other recipe with onion and ginger garlic shortly.