Step-by-Step Instructions

1. 1.Chop Vegetables and Mince Chicken

   Chop 2 onions and 2 tomatoes finely. Slit 4 green chilies. Mince 250g boneless chicken using a food processor or by hand.

2. 2.Gather Spices

   Prepare all the powdered spices: 1/4 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp coriander powder, 1 tsp pepper powder, 1 tsp garam masala, 1 tsp ginger garlic paste, and salt to taste. Also, get ready the whole spices: 4 cloves, 1 piece of cinnamon, and 2 cardamoms.

3. 3.Sauté Whole Spices

   Heat 2 tablespoons of oil in a pan. Add the whole spices (cloves, cinnamon, and cardamoms) and sauté for a few seconds until they become fragrant.

4. 4.Sauté Onions

   Add the finely chopped onions to the pan. Sauté them on medium heat for about 3-4 minutes until they turn light golden brown and translucent.

5. 5.Add Tomatoes and Green Chilies

   Add the chopped tomatoes and green chilies to the pan. Mix well and cook for about 3-5 minutes, pressing occasionally, until the tomatoes soften and form a pulpy mixture.

6. 6.Add Powdered Spices and Ginger Garlic Paste

   Add all the powdered spices (turmeric, red chilli, coriander, pepper, garam masala) along with ginger garlic paste and salt to the pan. Mix thoroughly and cook for 1 minute until the raw smell of the spices disappears and the oil starts to separate from the mixture.

7. 7.Cook Minced Chicken

   Add the minced chicken to the pan. Mix it well with the spice mixture, ensuring there are no lumps. Cook for 5 minutes, stirring occasionally, until the chicken changes color and is partially cooked.

8. 8.Simmer Chicken Curry

   Pour about 1/4 cup of water into the chicken mixture. Cover the pan with a lid and let it simmer for 5 minutes until the chicken is fully cooked and most of the water has evaporated.

9. 9.Finish Chicken Curry Filling

   Uncover the pan. Add fresh curry leaves and chopped coriander leaves to the chicken curry. Mix everything well and cook for another 1-2 minutes until the mixture is dry and well combined. The flavorful chicken curry filling is now ready.

10. 10.Prepare Dosa Base

    Heat a dosa tawa on medium heat. Pour a ladleful of dosa batter onto the tawa and spread it evenly in a circular motion to form a thin, round dosa.

11. 11.Add Egg and Chicken Curry to Dosa

    Crack an egg directly onto the cooking dosa. Use a spatula to gently spread the egg white and yolk evenly over the dosa. Immediately, spoon a generous amount of the prepared chicken curry mixture on top of the egg layer.

12. 12.Cook and Fold Dosa

    Drizzle a little oil around the edges of the dosa. Cover the tawa with a lid and cook for 2-3 minutes until the dosa is golden brown and crispy on the bottom, and the egg is fully set. Gently lift the dosa from the tawa using a spatula, fold it in half, and transfer it to a serving plate.

13. 13.Serve

    Serve the hot Chicken Curry Dosa immediately with your favorite chutney.