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

Creamy Paneer Lababdar ( Restaurant style ) | Paneer Gravy Recipe | Paneer Lababdar recipe | #simpleandyummyrecipes

The Restaurant-style Paneer Lababdar - a North Indian gravy recipe where grated paneer and paneer cubes are simmered in a rich creamy onion tomato gravy. It is a popular paneer gravy recipe and can be found on the menu of many Indian restaurants. Make this restaurant-style side dish paneer gravy at home using my simple and easy method.

Here are some more paneer recipes

• Easy Paneer curry in 15 mins
• Paneer Butter Masala
• Paneer Hyderabadi
• Paneer Omelette
• Dhaba style Paneer masala
• Kadai Paneer
• Paneer Fingers
• Schezwan Paneer

Preparation time:

Cooking time:

Serves: 2

Ingredients

• 1 tbsp Oil
• 1 tbsp Butter
• 1 - Cinnamon stick
• 3 - Cloves
• 2 - Cardamon
• 1 tbsp - Ginger, julienned
• 1 ½ cups of Water
• 100 gms, Paneer cubed
• 100 gms grated paneer
• ½ tsp Garam masala
• ½ tsp Kasturi Methi
• 1 tbsp Fresh Cream

To Make Paste

• 1 tbsp oil
• ¼ - tsp Cumin seeds
• ¼ - tsp Pepper
• 1 - Onion, chopped
• 1 - Green Chili
• 2 - Tomatoes, chopped
• 2 - dry Red chili
• ½ cup water

Method:

• Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

• Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

• Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

• Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat. After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

• Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

• Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

• Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine.

• Cook for another 3 minutes on medium heat. Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

• Next, add coriander leaves and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

stepwise pictures of how to make paneer lababdar recipe

Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat.

After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

To make gravy

Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine. Cook for another 3 minutes on medium heat.

Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

Next, add coriander leaves, and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

Watch the Video recipe here 👇

Prawn Fry with Dill Leaves | Dill Leaves Prawn Fry | Step by Step Picture + Video Recipe | Prawn fry recipe | Dill Prawn Fry | Simple and Yummy Recipes

Prawn fry is one of the simplest and tasty seafood recipes made with prawns or shrimps. Today's recipe is a crunchy and juicy prawn fry with dill leaves. In this recipe, I have used dill leaves. The dill leaves will enhance the taste of seafood altogether to another level. the combination of prawn and dill leaves we get out of it is truly irresistible.

Prawns recipes are mostly everyone's favorite when it comes to seafood recipes. Today's recipe is a very simple recipe with prawns and dill leaves. This can be made within 5 mins. They serve as the best starter recipe. You can use any kind of prawns for this recipe. I have used small-sized white prawns for this recipe.

Preparation time: 15 mins

Marination time: 30 mins

Cooking time: 5 mins

Serves: 3 to 4

Step by Step Picture + Video Recipe 

Ingredients:

• 400 gms Prawn
• 2 tsp Red Chilli powder
• ½ tsp Kashmiri Chilli powder
• Juice from ½ Lemon
• 1 cup Bread crumbs
• 3 tbsp Chopped Dill leaves
• 1 cup all-purpose flour
• 1 Egg
• 1 tbsp melted Butter
• Salt to taste
• ¼ cup Oil for frying

Method:

• De shell, Devein the prawns, and wash thoroughly. Rub the prawns with salt and turmeric powder and keep aside for 10 Min's and then rinse in water and drain the water thoroughly and keep aside.
• Place the cleaned prawns in a wide bowl. Add Red chili powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat and keep aside. let it marinate for 30 mins.
• Place the bread crumbs on a wide plate, add the chopped dill leaves and mix well. Place all-purpose flour on another plate and season with a little salt. Mix well and keep aside. In a separate bowl beat an egg lightly and keep it ready.
• Next, coat the prawn thoroughly in the seasoned flour and dip the prawns lightly in the egg ( egg wash ) and get a good coating of bread crumbs covering the entire prawn. Place it on a separate plate. Repeat the same with the remaining prawns.
• Heat ¼ cup of oil in a wide pan, when hot place the prawns one by one gently fry the prawns on one side for 2 mins on medium heat. After 2 mins flip them and again cook for 2 mins on another side.
• Next, add the melted butter all over the prawns and fry the prawns for another 30 secs. Remove to a plate and serve hot with tomato ketchup or mayonnaise.

Step By Step pictures of how to prawn fry with dill leaves

Place the cleaned prawns in a wide bowl. Add red chili powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat and keep aside. let it marinate for 30 mins.

Place the bread crumbs on a wide plate, add the chopped dill leaves and mix well. Place all-purpose flour on another plate and season with a little salt. Mix well and keep aside. In a separate bowl beat an egg lightly and keep it ready.

Next, coat the prawn thoroughly in the seasoned flour and dip the prawns lightly in the egg ( egg wash ) and get a good coating of bread crumbs covering the entire prawn. Place it on a separate plate. Repeat the same with the remaining prawns.

Heat ¼ cup of oil in a wide pan, when hot place the prawns one by one gently fry the prawns on one side for 2 mins on medium heat. After 2 mins flip them and again cook for 2 mins on another side.

Next, add the melted butter all over the prawns and fry the prawns for another 30 secs. Remove to a plate and serve hot with tomato ketchup or mayonnaise.

Video Recipe

Chicken Chops Masala Recipe | How to make Chicken Masala Chops Recipe | Step By Step Pics + Video Recipe | Simple and Yummy Recipes

Chicken chops recipe - Are you looking for a chicken recipe that goes well with rice as well as rotis. Then try this chicken chops recipe. This recipe is a South Indian-style coconut-based chicken recipe. This recipe is too simple to prepare and yet tasty too.

This recipe pairs well with white rice, roti, dosa, parathas, naan. But I like to have this with ghee rice. I love this Ghee rice and chicken chops combo. A perfect side dish for ghee rice.

Ingredients

• ½ kg - Chicken pieces
• 1 cup - Shallots
• 1 ½ tsp Fennel seeds
• 1 tbsp - Ginger Garlic paste
• 1 large Tomato, chopped
• ⅓ cup - Coconut pieces
• 1 tsp - Red Chili powder
• 2 tsp - Coriander powder
• ¼ tsp - Turmeric powder
• 1 tsp - Pepper powder
• 2 - Green Chilies
• Few Curry leaves
• 3 tbsp - Oil
• Salt as required

Method

• Place coconut, fennel seeds, green chilies in a mixie jar. Grind to a smooth paste by adding a little water and keep aside.

• Heat oil in a heavy-bottomed pan or kadai, when hot add fennel seeds allow it to splutter. Then add the shallots, few curry leaves and saute the onions until it turns soft and pink.

• Next, add the ginger garlic paste and mix well. Saute till the onion turns golden brown on medium heat.

• Then add tomatoes and a little salt. Mix well and saute till the tomatoes become soft and mushy.

• Next, add chili powder, turmeric powder, coriander powder. Mix well and saute for 2 mins on low heat.

• Then add ¼ cup of water and mix well Cook for 3 mins on medium heat.

• Next, add the chicken pieces and mix well. Add ½ cup of water, salt as required and mix well. Then cover and cook for 5 mins on high heat.

• After 5 mins open the lid and give a good mix. Again cover the cook for 10 mins on medium heat.

• Then after 10 mins open the lid and give a good mix. Now add the ground paste and mix well. Next, add pepper powder and combine well with the mixture. Cook for 3 mins on medium heat.

• Add ½ cup of water and mix well. Cook for 5 mins on low heat. Finally, add some curry leaves and coriander leaves and mix well.

• Switch off the flame and serve hot with ghee rice and roti.

Step By Step pictures of how to make chicken chops recipe

Place coconut, fennel seeds, green chilies in a mixie jar. Grind to a smooth paste by adding a little water and keep aside.

Heat oil in a heavy-bottomed pan or kadai, when hot add fennel seeds allow it to splutter. Then add the shallots, few curry leaves and saute the onions until it turns soft and pink.

Next, add the ginger garlic paste and mix well. Saute till the onion turns golden brown on medium heat.

Then add tomatoes and a little salt. Mix well and saute till the tomatoes become soft and mushy.

Next, add chili powder, turmeric powder, coriander powder. Mix well and saute for 2 mins on low heat. Then add ¼ cup of water and mix well Cook for 3 mins on medium heat.

Next, add the chicken pieces and mix well. Add ½ cup of water, salt as required and mix well. Then cover and cook for 5 mins on high heat.

After 5 mins open the lid and give a good mix. Again cover the cook for 10 mins on medium heat.

Then after 10 mins open the lid and give a good mix. Now add the ground paste and mix well. Next, add pepper powder and combine well with the mixture. Cook for 3 mins on medium heat.

Add ½ cup of water and mix well. Cook for 5 mins on low heat. Finally, add some curry leaves and coriander leaves and mix well. Switch off the flame and serve hot with ghee rice and roti.

Video Recipe