Boneless Chicken Curry Recipe (North Indian Style)

When it comes to chicken curries, I prefer bone-in chicken because the bones add a lot of flavor; however, my son is not very fond of it. 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 that I mostly have in my Indian kitchen. Do try it!

This North Indian-style Boneless Chicken Curry is a one-pot dish in which juicy, succulent boneless chicken pieces are marinated and cooked in a spicy tomato-yogurt-based curry.

This flavor-packed curry is always a hit for house parties or comforting weeknight dinners and is best served with phulka, butter 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.

You can also cook all of my chicken curries using boneless chicken instead of bone-in chicken. I always mention the substitution notes in the posts.

How To Make Boneless Chicken Curry

Marinate The Chicken

Step 1: 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

Step 2: Mix everything well. Cover the bowl and keep it aside for 30 minutes.

Make The Curry

In A Traditional Pressure Cooker

Step 3: 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

Step 4: Add 2 cups of thinly sliced onions and cook until lightly browned, stirring frequently (5-6 minutes).

Step 5: Add 2 tablespoon ginger-garlic paste and 2-3 green chilies (slit in half), and cook until the onions turn nicely browned (6-8 minutes).

Step 6: 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

Step 7: Add the marinated chicken and cook for 4-5 minutes.

Step 8: Now add ½ cup of finely chopped tomatoes and ½ cup whisked plain yogurt, and cook for 3-4 minutes, stirring frequently.

Step 9: Add 1 cup of water and mix well.

Step 10: Close the lid of the cooker and pressure cook for 2 whistles on high heat.

Step 11: Remove the cooker from the heat and let the pressure release naturally. Open the lid.

Step 12: 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.

Storage Suggestions

Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or in the microwave until hot, then serve.

You can also freeze it for upto a month. Thaw, reheat, and serve.