Boneless Chicken Gravy for Idli and Dosa | Non-veg Gravy for Idli and Dosa | Chicken gravy for Dosa | Step by Step pictures and Video Recipe | Simple and yummy Recipes

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

To make paste

• 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.

Step-by-step pics of how to make boneless chicken gravy recipe for idli and dosa

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.

Watch the Video Recipe here

The Best Homestyle Chicken Masala Recipe| Chicken Masala Recipe | Tasty Chicken curry recipe | #simpleandyummyrecipes

Chicken masala recipe is a dry or semi-dry Indian chicken curry recipe. It is one of the easiest and most tasty chicken curry recipes made in a kadai in under 30 minutes. It is not only easy to make but it tastes most delicious. You can serve this chicken masala recipe with rice, chapati, naan, roti, biryani, etc.,

Scroll down for stepwise pictures and video recipe

This chicken masala recipe can be made with simple ingredients easily available in your pantry. It is made with onion, tomato, and with some basic spices. This chicken masala recipe tastes similar to the restaurant-style chicken masala recipe.

There are many versions of making this chicken masala recipe. Here I'm sharing the recipe of how we will make this at my home. You can make this chicken masala recipe as a gravy consistency. Just add water or coconut milk to get the gravy consistency.

Other popular chicken recipes

• Hyderabadi Chicken
• Chicken Chops
• Chettinad Chicken Pepper masala
• Spicy South Indian Chicken Curry
• Chicken pakora
• Chicken Kurma
• Chicken Keema
• Chicken Ghee Roast
• Boneless Pepper Chicken
• Pichi Potta Kozhi

Ingredients:

• Chicken - 600 gms
• Onion - 2, chopped
• Tomato - 3, chopped
• Ginger Garlic paste - 2 tsp
• Fennel seeds - 1 tsp
• Green Chili - 2
• Chili powder - tsp
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Garam masala - 1 tsp
• Pepper powder - 1 to 2 tsp
• few Curry leaves
• Salt as required
• Oil - 2 tbsp

Method:

• Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

• Next, add the onion and curry leaves and saute till translucent.

• Add the ginger garlic paste and saute till the onion turns light brown in color.

• Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

• Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. Cover and cook till the raw smell goes off and the oil separates.

• After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

• Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

• After 15 mins open the lid and give a mix. Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat

• Serve with biryani, chapati, naan, roti, rice, etc.,

Stepwise pictures of how to make chicken masala recipe

Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

Next, add the onion and curry leaves and saute till translucent.

Add the ginger garlic paste and saute till the onion turns light brown in color.

Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. 

Cover and cook till the raw smell goes off and the oil separates.

After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

After 15 mins open the lid and give a mix.

Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat. Serve with biryani, chapati, naan, roti, rice, etc.,

Watch the Video Recipe here

Pressure Cooker Chicken Gravy | Cooker Chicken Gravy Recipe | Chicken curry in Cooker | #simpleandyummyrecipes

Chicken Curry/ gravy made in the pressure cooker - an Indian chicken curry recipe made in a pressure cooker in just 30 minutes. This is a quick and easy chicken curry recipe. This recipe is perfect for beginners.

Stepwise pictures and Video recipe is below

This chicken curry recipe is just a three-step process. Marinate the chicken, make the sauce/paste, put everything together in the pressure cooker, and cook it. You will get a tasty and delicious chicken curry/gravy in no time. Also, the highlight of this recipe is it doesn't require laborious chopping.

I have used chicken with bones. It tastes great. But you can substitute chicken thigs, boneless pieces, or drumsticks. This one chicken curry/gravy recipe goes very well with roti, rice, idli, dosa, biryani, etc.,

Other Chicken Recipes

• Chicken Ghee Roast
• Chicken Keema
• Chicken Chettinad
• Hyderabadi Chicken Curry
• Chicken Kurma
• Chicken chops masala
• Chicken Pakora/pakoda

Preparation time: 5 mins

Marination time: 30 mins

Cooking time: 30 mins

Serves: 3

Ingredients:

• Chicken - 600 gms, cut into small pieces
• Cinnamon - 1 stick
• Cloves - 4
• Fennel seeds - ½ tsp
• Salt as required
• Oil - 2 tbsp

To Make the paste:

• Onion - 1, chopped
• Tomato - 2, chopped
• Green Chili - 1
• few Mint leaves
• few Coriander leaves
• few Curry leaves

To Marinate

• Curd - 2 tbsp
• Ginger Garlic paste - 1 tsp
• Red Chili powder - 1 tsp
• Pepper powder - 1 tsp
• Turmeric powder - ¼ tsp
• Salt - 1 tsp

Method:

• In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ". Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

• Next grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

• Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

• Next, add the ground paste, ¼ cup of water, and little salt. Mix well and cover and cook for 10 mins and till oil separates on medium heat.

• Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

• Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

• When the pressure goes down open the lid and give a good mix and switch on the heat again.

• Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

• Add curry leaves to it and gently mix the gravy and switch off the heat.

• Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Stepwise picture of how to make chicken curry in the pressure cooker

In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ".

Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

Next, grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

Next, add the ground paste, ¼ cup of water, and little salt. 

Mix well and cover and cook for 10 mins and till oil separates on medium heat.

Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

When the pressure goes down open the lid and give a good mix and switch on the heat.

Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

Add curry leaves to it and gently mix the gravy and switch off the heat.

Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Watch the Video Recipe here

Black Chickpeas Gravy | Kala Chana gravy recipe | Kondakadali gravy recipe | #simpleandyummyrecipes

Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc. Most Indian households cook this black chana often since they are healthy, protein-packed and it tastes delicious.

Scroll down for the stepwise and video recipe

This whole gram should be soaked overnight in water or for a minimum of 5 -7 hrs. Then the soaked chickpeas are boiled and can be used in whatever way you want.

Try my method of making this black chana gravy as it tastes like mutton gravy. It's very easy to prepare and tastes delicious too. It is an excellent source of protein. Try to add these black chickpeas to your diet like in curries, stir-fries, poriyal, sundal, or even in salads.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 2

Ingredients:

• Boiled Black Chickpeas - 1 cup
• 2- Tomatoes, pureed
• 1 tsp Chili powder
• 1 ½ tsp Coriander powder
• ¼ tsp Turmeric powder
• Salt to taste
• few Coriander leaves
• 1 tbsp Oil

Spices

• 1 Cinnamon stick
• 2 Cloves
• ¼ tsp Cumin seeds
• ¼ tsp Fennel seeds
• ¼ sp Pepper
• little Fenugreek seeds
• little Stone flower

To Make paste

• 8 - Shallots
• 4 - Garlic cloves
• 2 small Ginger pieces
• few Curry leaves
• spice ground powder ( ingredients listed above )

Method:

• Dry roast the mentioned spices listed above in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

• To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

• Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

• Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

• After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

• Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.

• Finally, add some chopped coriander leaves and switch off the heat.

Stepwise pictures of how to make black chickpeas gravy

Dry roast the spices in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat. Finally, add some chopped coriander leaves and switch off the heat.

Watch the Video recipe here