Learn to make a delicious boneless chicken curry at home, just like the restaurants do within 30 minutes. This easy chicken curry is made with juicy and tender boneless chicken cooked in a creamy onion-tomato-based sauce flavored with Indian spices. Serve with Naan, Roti, or Steamed rice. Here's how to make it with step-by-step photos and a recipe video.
This boneless chicken curry has a creamy gravy and tastes similar to what we get at restaurants like chicken tikka masala, Mughlai chicken curry, or chicken pasanda. The gravy is rich, thick, creamy, and mildly spicy just like restaurant-style chicken curry.
This Indian chicken curry recipe is easy to make and tastes amazing. This is a simple chicken curry recipe for beginners that's quick and easy to make. I like to make this easy chicken curry for busy weekends or special occasions.
About This Recipe
This easy chicken curry is made with boneless chicken, Indian spices, cashews, and cream. You can make this Chicken curry in a Pressure Cooker, Instant Pot, or Stovetop. Serve it with Roti, Chapati, or Jeera rice.
The best part of making this boneless chicken curry recipe is that you can easily customize the recipe with whatever ingredients you have. Substitute chicken with mushroom or paneer to make Mushroom Masala or Paneer Masala.
This chicken curry is not too spicy like other Indian chicken curries. You can adjust the spices as per your taste. This is the dish that your whole family can enjoy including the kids.
Ingredients Notes
- Chicken - You can use either boneless chicken breast or boneless chicken thighs cut into bite-size pieces.
- Flavoring - This chicken curry is flavored with turmeric, ground cumin, garam masala, ground coriander, red chili powder, and salt.
- Lemon juice - I have used fresh lemon juice. You can substitute it with vinegar.
- Yogurt/curd - Marinating the chicken in yogurt or curd makes it juicy and tender. Do not skip it.
- Tomatoes - I have used fresh plum tomatoes for this recipe. You can substitute it with canned tomatoes.
- Cashews - It helps to make the curry rich and creamy similar to restaurant-style chicken curries. You can substitute it with almonds or melon seeds. If using almonds, soak them in water for 30 minutes. Peel off the skin and use it.
- Cream - It adds creaminess and gives sweetness to the curry. Skip if you do not have it.
- Green chilies - The addition of green chilies is optional. If you do not prefer spicy or making it for kids then skip it.
- Ginger, garlic, and onions - Basics of Indian cuisine. You can substitute whole ginger and garlic with ginger and garlic paste. I have used red onions for this recipe.
- Oil - I have used sunflower oil. You can use any neutral flavor oil to make the curry.
- Butter - The addition of butter is optional. It adds a rich buttery flavor to the curry. Skip if you do not want to add it. You can substitute it with ghee or clarified butter.
- Herbs - I have used coriander leaves and Kasuri methi. Kasuri methi (also known as dried fenugreek leaves) gives a very nice flavor to the curry. You can purchase it online or from a nearby grocery store.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Boneless Chicken Curry with Step-by-Step Photos
Marinate the chicken
- In a mixing bowl, combine chicken, turmeric, ground cumin, garam masala, ground coriander, red chili powder, salt to taste, lemon juice, and yogurt. Marinate for 30 minutes.
Making tomato-cashew paste
- Grind tomatoes and cashews to a fine paste in a mixer/grinder jar. Set this aside. Meanwhile, chop onion, ginger, and garlic. Set it aside.
Making boneless chicken curry
- Heat oil and butter in a heavy bottom pan over medium heat. Add onions and sauté until translucent. Add ginger and garlic. Saute until onions are golden.
- Next, add the marinated chicken. Cook until the color of the chicken turns from pink to white. Add ¼ cup of water and combine.
- Cover and cook until the chicken is completely cooked. At this stage, masala will start to release oil from the sides.
- Add tomato-cashew paste and salt. Stir to combine. We have already added salt to the marinade so add salt accordingly.
- Cook for 5 minutes or until masala starts to leave oil from the sides. Stir it in between to make sure the masala doesn't stick to the pan. Taste and adjust the seasoning.
- Finally, add cream, green chilies, garam masala powder, and coriander leaves. Combine and cook for 2 minutes on low heat.
- Serve this Indian boneless chicken curry with Roti, Naan, Jeera rice, or steamed rice.
Boneless Chicken Curry With Naan and Rice
I love serving boneless chicken curry with naan, and this quick recipe for yeast-free Naan is a perfect pairing. Garlic naan is my favorite, but I turn to Jeera Rice when I'm in a hurry. It's made with minimal ingredients and can be ready in 30 minutes. You can also serve the curry with basmati rice.
Tips to make the Best Chicken Curry
- Marinating the chicken helps the chicken to remain juicy. Also, enhances the flavor of this boneless chicken curry. Do marinate the chicken at least for an hour.
- After the addition of cream, do not cook it longer or on high heat. Otherwise, the cream will convert into ghee making the curry oily.
- The curry thickens after some time. Add some water to adjust the consistency of the curry and reheat.
Frequently Asked Questions
Marinating the chicken breast makes it tender in the curry. The longer you marinate the chicken, the better it tastes. Marinate the chicken and keep it in the refrigerator for at least an hour.
Simply, skip the addition of butter, yogurt, and cream in this recipe. Substitute butter with oil, and use any dairy-free yogurt (like coconut yogurt). You can skip the addition of cream to the recipe.
Cashews make the curry rich and creamy. If you skip it, the curry will be watery. You can substitute it with melon seeds or almonds. Soak the almonds in water, peel off the skin, and use it.
Recipe Card
Boneless Chicken Curry Recipe (Restaurant Style)
Equipment
- Deep bottom pan
Ingredients
To marinate the chicken
- 2 boneless chicken breast, cut into bite-size pieces
- ¼ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- ½ teaspoon garam masala powder
- 2 teaspoon ground coriander
- 1 teaspoon red chilli powder
- Salt to taste
- 1 teaspoon lemon juice
- 4 tablespoon yogurt
To make tomato-cashew paste
- 4 medium-size tomatoes
- 7 cashews
To make chicken curry
- 2 teaspoon oil
- 1 teaspoon butter
- 2 onions finely chopped
- 2 teaspoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 2 tablespoon cream
- green chilies optional
- ½ teaspoon garam masala powder
- coriander leaves
- Salt to taste
Instructions
Preparations
- To marinate the chicken - In a mixing bowl, combine chicken, turmeric powder, cumin powder, garam masala powder, coriander powder, red chilli powder, salt to taste, lemon juice and yogurt. Marinate for 30 minutes.
- Make tomato-cashew paste - Grind tomatoes and cashews to a fine paste in a mixer/grinder jar. Set this aside.
- Chop onion, ginger and garlic. Set it aside.
Making boneless chicken curry
- Heat oil and butter in a heavy bottom pan over medium heat.
- Add onions and sauté until translucent.
- Add ginger and garlic. Saute until onions are golden.
- Next, add the marinated chicken. Cook until the color of the chicken turns from pink to white.
- Add ¼ cup of water and combine. Cover and cook until the chicken is completely cooked. At this stage, masala will start to release oil on the sides.
- Add tomato-cashew paste and salt. Stir to combine. We have already added salt to the marinade so add salt accordingly.
- Cook for 5 minutes or until masala starts to leave oil from the sides. Stir it in between to make sure the masala doesn't stick to the pan.
- Taste and adjust the seasoning.
- Finally, add cream, green chilies, garam masala powder, and coriander leaves. Combine and cook for 2 minutes on low heat.
- Serve boneless chicken curry with Roti or steamed rice.
Video
Notes
- Marinating the chicken helps the chicken to remain juicy. Also, enhances the flavor. Do marinate the chicken at least for an hour.
- After the addition of cream, do not cook it longer or on high heat. Otherwise, the cream will convert into ghee making the gravy oily.
- The gravy thickens after some time. Add some water to adjust the consistency of the gravy and reheat.
- Storage
- Leftover chicken curry can be stored in an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve.
- Store the leftovers within 2 hours of cooking.
- Freeze it for a longer shelf life. Stays good for a month. Thaw and reheat in the microwave or on the stovetop. Do not refreeze, once you thaw it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Curry Recipes You May Like
- Chicken Tikka Masala
- Garlic Chicken
- Kolhapuri Chicken
- Dhaba Style Chicken Curry
- Hyderabadi Chicken Masala
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Vaishnavi Nayak
Best recipe. I tried.