Boneless Chicken Curry Recipe (Restaurant Style)
Boneless Chicken Curry with step by step photos and a video recipe. This restaurant style chicken curry is made with juicy and tender boneless chicken cooked in a creamy onion-tomato based sauce spiced lightly with basic Indian spices. You can make this easy chicken curry within 30 minutes. Serve with Naan, Roti, or steamed rice.
Servings: 4
Calories: 200kcal
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
Calories: 200kcal | Carbohydrates: 14g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Sodium: 687mg | Potassium: 676mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1406IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 1mg