Boneless Chicken Curry (North Indian Style)
This spicy and flavorful North Indian-style Boneless Chicken Curry is easy to make using a few simple ingredients. You can make it in an instant pot or a traditional pressure cooker.
Here are more chicken curry recipes that you may like: Chicken Keema Masala, Doi Murgi, Chicken Rezala, Chicken Shahjahani, Bihari Chicken Curry, and Andhra Style Chicken Curry.
When it comes to chicken curries, I prefer using bone-in chicken as the bones add a lot of flavor to the curry however, my son is not very fond of bone-in chicken. So whenever he is home, I make curry using boneless chicken and it also turns out pretty good.
This recipe that I am sharing in this post is my favorite way to make boneless chicken curry. It is quick, easy and comes together using ingredients which I mostly have in my Indian kitchen. Do try it!
About Boneless Chicken Curry
This North Indian style Boneless Chicken Curry is a one-pot dish where juicy and succulent boneless chicken pieces are marinated and cooked in a spicy tomato yogurt-based curry.
It is easy to make, needs simple pantry ingredients, and comes together quickly.
This flavor-packed curry is always a hit for house parties or comforting weeknight dinners and is best served with phulka, naan bread, jeera rice, lachha paratha, or tandoori roti.
You can cook boneless chicken curry in a traditional pressure cooker, instant pot, or over the stovetop. I share all the methods in the post below; choose the one that suits you best.
Ingredients
To Marinate The Chicken
Use boneless, skinless chicken breasts or thighs. I mostly use breasts as they are lower in fat, but if you want a richer curry, use chicken thighs.
You will also need turmeric powder, salt, Kashmiri red chili powder, and freshly squeezed lime juice.
For The Curry
You will need whole spices like cinnamon sticks (dalchini), black peppercorns (kali mirch, cloves (laung), and dry red chilies.
The curry is flavored with Indian spice powders such as coriander powder, garam masala powder, and roasted cumin powder.
I like to make this curry in mustard oil, but you can substitute it with any cooking oil or ghee (clarified butter).
You will also need onions, ginger garlic paste, green chillies, fresh tomatoes, plain yogurt (dahi, curd), and cilantro (fresh coriander leaves) to make this easy chicken curry.
How To Make Boneless Chicken Curry
Marinate The Chicken
Add the following ingredients to a large mixing bowl.
- 1 pound (500 g) boneless skinless chicken (cut into 1-inch cubes)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon Kashmiri chili powder
- 2 teaspoon freshly squeezed lime juice
Mix everything well.
Cover the bowl and keep it aside for 30 minutes.
Make The Curry
In A Traditional Pressure Cooker
Heat 5 tablespoon mustard oil in a pressure cooker over medium-high heat.
Once the oil is hot, add the following spices and saute for 4-5 seconds.
- 2 whole bay leaves
- 2-inch piece of cinnamon stick
- 5-6 whole black peppercorns
- 5-6 cloves
- 2-3 whole red chilies
Add 2 cups of thinly sliced onions and cook until lightly browned, stirring frequently (5-6 minutes).
Add 2 tablespoon ginger garlic paste and 2-3 green chilies (slit into half) and cook until onions turn nicely browned (6-8 minutes).
Now add the following ingredients and cook for 20-30 seconds.
- 2 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon roasted cumin powder
Add the marinated chicken and fry for 4-5 minutes.
Now add ½ cup of finely chopped tomatoes, and ½ cup whisked plain yogurt and cook for 3-4 minutes, stirring frequently.
Add 1 cup of water and mix well.
Close the lid of the cooker and pressure cook for 2 whistles on high heat.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Check for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve.
In An Instant Pot
Press the SAUTE button on the instant pot and follow the steps until adding water.
Close the pot lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 4 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Check for salt and add more if required.
Garnish with chopped cilantro and serve.
Pro Tip By Neha
Always cook the chicken slightly before adding any tart ingredients like tomatoes or yogurt otherwise the chicken will be chewy once cooked.
Storage Suggestions
Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving.
You can also freeze it for upto a month. Thaw, reheat and serve.
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Boneless Chicken Curry Recipe (North Indian Style)
Ingredients
To Marinate The Chicken
- 1 pound boneless skinless chicken (500 g, cut into 1-inch pieces)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder
- 2 tablespoons freshly squeezed lime juice
For The Curry
- 5 tablespoons mustard oil (or any other cooking oil)
- 2 whole bay leaves (tejpatta)
- 2 inch piece of cinnamon stick (dalchini)
- 5-6 whole black peppercorns (kali mirch)
- 5-6 cloves (laung)
- 2-3 whole dry red chilies
- 2 cups thinly sliced onions
- 2 tablespoons ginger garlic paste
- 3-4 green chilies (slit into half)
- 2 teaspoons coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon cumin powder
- ½ cup finely chopped tomatoes
- ½ cup plain yogurt (dahi, curd) (whisked)
- 1 cup water
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Marinate The Chicken
- Add chicken, turmeric powder, salt, chili powder, and lime juice to a large mixing bowl.
- Mix everything well.
- Cover the bowl and keep it aside for 30 minutes.
Make The Curry
- Heat oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add bay leaves, cinnamon, black peppercorns, cloves, and red chilies, and saute for 4-5 seconds.
- Add onions and fry until lightly browned, stirring frequently (5-6 minutes).
- Add ginger garlic paste and green chilies and fry until onions turn nicely browned (6-8 minutes).
- Now add coriander powder, garam masala powder, and cumin powder, and fry for 20-30 seconds.
- Add the marinated chicken and fry for 4-5 minutes.
- Now add tomatoes and yogurt and cook for 3-4 minutes, stirring frequently.
- Add water and mix well.
- Close the lid of the cooker and pressure cook for 2 whistles on high heat.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid.
- Check for salt and add more if needed.
- Garnish with cilantro and serve.
Can I make this in a regular pot instead of a pressure cooker?
Yes, sure you can. Cook until the chicken is tender and well cooked from inside.
Wow – lots of flavor in this recipe. The marinade is a keeper, the chicken was so tender. I only used one Serrano, and it was plenty of heat for my family. Will use again, thanks for sharing.
Good to know the recipe worked for you Margers
Simple recipe with basuc pantry ingredients.
Final product is really flavourful!
I repeated the recipe today and both attempts were really appreciated!
Thanks for your kind words Swati