Boneless Chicken Curry (North Indian Style)

5 from 1 vote

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.

Boneless chicken curry served in a bowl.
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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

Boneless chicken curry marination ingredients.
Boneless chicken curry ingredients 1
Boneless chicken curry ingredients 2

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

Boneless chicken curry ingredients 3

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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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.
5 from 1 vote

North Indian Style Boneless Chicken Curry Recipe

This spicy and flavorful North Indian-style Boneless Chicken Curry is a breeze to make using a few simple ingredients. Make it in an instant pot or a traditional pressure cooker.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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)
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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.

Video

YouTube video

Notes

Instant Pot Recipe – Press the SAUTE button on the instant pot and follow the steps until adding water to the pot. Close the lid of the pot 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.

Nutrition

Calories: 375kcal, Carbohydrates: 16g, Protein: 25g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.02g, Cholesterol: 112mg, Sodium: 838mg, Potassium: 607mg, Fiber: 4g, Sugar: 8g, Vitamin A: 737IU, Vitamin C: 48mg, Calcium: 84mg, Iron: 2mg
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