Boneless Chicken Curry Recipe (North Indian Style)

A bowl of vibrant Boneless Chicken Curry garnished with herbs and a cinnamon stick, surrounded by pieces of naan bread and fresh coriander on a dark textured surface.

5 from 3 votes

Boneless Chicken Curry Recipe (North Indian Style)

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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian, North Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

Ingredients

To Marinate The Chicken

500 grams boneless skinless chicken 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)

US Customary - Metric

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

Notes

Instant Pot Recipe: Press the SAUTE button on the Instant Pot and follow the steps until you add 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