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boneless chicken curry recipe served in a white bowl.
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5 from 1 vote

Boneless Chicken Curry

Boneless Chicken Curry with step by step photos and a video recipe. Juicy and tender boneless chicken cooked in a creamy onion-tomato based sauce. This chicken gravy is spiced lightly with basic Indian spices. You can make this easy chicken curry within 30 minutes. Serve with Naan or Roti or steamed rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Servings: 4
Author: Preeti

Equipment

  • Deep bottom pan

Ingredients

To marinate the chicken

  • 2 boneless chicken breast, cut into bite-size pieces
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground cumin
  • 1/2 tsp garam masala powder
  • 2 tsp ground coriander
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tsp lemon juice
  • 4 tbsp yogurt

To make tomato-cashew paste

  • 4 medium-size tomatoes
  • 7 cashews

To make chicken curry

  • 2 tsp oil
  • 1 tsp butter
  • 2 onions finely chopped
  • 2 tsp garlic finely chopped
  • 1 tsp ginger finely chopped
  • 2 tbsp cream
  • green chilies optional
  • 1/2 tsp 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.