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, Bihari Chicken Curry, and Andhra Style Chicken Curry.

About Boneless Chicken Curry

This North Indian 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 in under 30 minutes.

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

You will also need turmeric powder, salt, Kashmiri red chili powder, and freshly squeezed lime juice.

For The Curry

You will need 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 chilies, fresh tomatoes, plain yogurt (dahi, curd), and cilantro (fresh coriander leaves).

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.

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