Boneless Chicken Curry with step-by-step photos and a video recipe. Juicy and tender boneless chicken cooked in creamy onion-tomato-based sauce. This chicken gravy is flavored with Indian spices. You can make this easy chicken curry within 30 minutes. Serve with Naan or Roti or steamed rice.
This chicken gravy tastes similar to what we get at restaurants. The curry is rich, thick, creamy, and mildly spicy. It is a quick and easy Indian chicken curry recipe that tastes amazing.
Similar to chicken tikka masala, Mughlai chicken curry, and chicken pasanda, this boneless chicken gravy is easy to make at home. Perfect dinner for busy weekends!
About this recipe
In this recipe post, I am sharing how to make boneless chicken curry. This delicious chicken gravy has all the delectable flavors of Indian cuisine.
It is made with boneless chicken, Indian spices, cashews, and cream. You can serve it with Roti, Chapati, or Jeera rice.
This is a simple chicken curry recipe for beginners. The best part of making this recipe is that you can easily customize the recipe with whatever ingredients you have.
You may also like these other popular chicken curry recipes from this website
- Chicken Tikka Masala
- Garlic Chicken
- Kolhapuri Chicken
- Dhaba Style Chicken Curry
- Hyderabadi Chicken Masala
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- Easy to customize - This is a basic chicken curry recipe. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make ahead recipe - You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve.
- Balanced flavor - This recipe 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.
- Gluten-free
Ingredients and Substitutions
- Chicken - You can use either boneless chicken breast or boneless chicken thighs cut into bite-size pieces.
- Flavoring - 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. 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 are 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 the nearby grocery store.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Tips to make the Best Chicken Curry
- 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.
Step by step instructions with photos
Preparations
- To 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.
- 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 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 boneless chicken curry with Roti or steamed rice.
FAQs
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.
Simple, skip the addition of butter, yogurt, and cream in the 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.
Storage Suggestions
- Leftover 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 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.
Serving Suggestions
- Serve it with Roti or Naan
- Or serve it with Jeera rice, or steamed rice.
Variations that you can try
- Make it vegetarian - Substitute chicken with mushroom or paneer to make Mushroom Masala or Paneer Masala.
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Boneless Chicken Curry
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.
- Leftover 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.
Vaishnavi Nayak
Best recipe. I tried.