Chicken gravy with idli or dosa is my all-time favorite recipe combo. Mostly we make chicken gravy on all Sunday mornings. I would like to eat by keeping idlis on the plate and pour lots of chicken gravy over the idlis. Since it is a boneless chicken gravy kids will enjoy this.
This chicken gravy goes very well with idli, dosa, appam, idiyappam, etc. This is a very easy recipe and can be put together in 20 to 30 minutes.
Boneless Chicken Gravy for idli and dosa with step-by-step pictures and video recipe
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
- 250 gms - Boneless Chicken pieces
- 1 tsp - Fennel seeds
- 1 - Onion, chopped
- 2 - Tomatoes, chopped
- ½ tsp - Red Chilli powder
- ¼ tsp - Turmeric powder
- 1 tsp - Coriander powder
- ½ tsp - Garam masala
- 1½ tbsp - Oil
- few Curry leaves
- Salt as required
- 3 tbsp - grated Coconut
- 4 - Cashew nuts
- ½ tsp - Poppy seed
- few Curry leaves
Method:
- To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water. Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.
- To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.
- Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.
- Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.
- Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.
- Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.
- After 5 mins open the lid and give a good mix.
- Add the cooked chicken pieces along with the water and also add the ground paste.
- Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.
- Cover and cook for 10 mins on medium heat.
- After 10 mins open the lid and give a mix. Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins.
- Serve hot with idli and dosa.
Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.
To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.
Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.
Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.
Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.
Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.
After 5 mins open the lid and give a good mix.
Add the cooked chicken pieces along with the water and also add the ground paste.
Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.
Cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.
Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins. Serve hot with idli and dosa.
Watch the Video Recipe here
