Boneless Chicken Curry is a quick and easy Chicken Curry for busy week days. It takes roughly 30 minutes to get the dish ready without compromising on flavor or taste. I personally love to pair it with Naan, but it goes well even with rice too.
My family eats vegetarian dishes most days, and once a week I make chicken. I often restrict that for weekends, but my bong taste bud craves non veg suddenly in the middle of a busy week.
On those days, I reach out for this Boneless Chicken Curry.
What kind of Chicken for Boneless Chicken Curry ?
For the Boneless chicken curry, I prefer using chicken thigh. I always prefer chicken thigh when it comes to using boneless chicken. The fats in the thigh helps the chicken pieces stay tender and juicy.
Chicken breast will work too if you don't prefer chicken thigh or have just chicken breast at home.
Do you need to marinate the chicken overnight?
I am very particular about marinating chicken, as that's the only way to get the best flavor. Typically, I like to leave the spice marinated chicken in the fridge overnight, but when I use boneless chicken diced into bite size, 3 to 4 hours of marination is enough.
Marinate the chicken with yogurt, salt and ground spices. Leave it in the fridge for 4 hours.
Start by tempering some whole spices in hot oil, then cook the onion and add the marinated chicken. I like to add canned tomato purée as it gives the gorgeous orange shade to the curry.
You simmer it for a while and finish it with dried fenugreek leaves and homemade garam masala.
The curry comes together in less than 30 minutes, and it not only tastes amazing, but also looks very tempting.
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Any vegetarian option?
Definitely YES! The most obvious choice would be to use tofu or paneer or cauliflower. But if you have some time in hand, make veg kofta or paneer kofta and try the same gravy. It comes out absolutely delicious. Finger licking good.
Boneless Chicken Curry with Naan or Rice
This particular chicken curry definitely pairs best with Naan, but even roti or rice would work great too. If you enjoy rice more than Naan, then you might want to add water and increase the quantity of the gravy.
This Boneless Chicken curry is such a simple and perfect weeknight curry. Chicken thigh keeps the meat juicy and tender. You can make it as spicy as you like. Effortless cooking even for beginners.
Boneless Chicken Curry
- 1.5 lb boneless chicken thigh (cut into small bite size)
- ⅓ cup yogurt
- salt to taste
- ½ teapsoon sugar
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- ½ teaspoon fennel powder
- 1 red onion (6 oz, thinly sliced)
- 1 red tomato (6 oz, thinly sliced)
- ⅓ cup canned tomato purée
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds
- ½ teaspoon fennel seeds
- a big pinch of stone flower (dagar ka phool)
- ½ inch fresh ginger (grated)
- 3 garlic cloves (grated)
- 1 green chili (finely chopped)
- 1 tablespoon dried fenugreek leaves
- ¼ cup finely chopped cilantro leaves
- In a bowl add the chicken cubes, yogurt, salt to taste and all the spice powder (cumin, coriander, chili, fennel and turmeric). Give it a massage and keep it in the refrigerator for minimum 4 hours and max overnight.
- In a skillet, pour the oil and once it heats up add the whole spices (cumin, carom, stone flower and fennel). Stir it around and add the ginger, garlic and chopped green chili. Stir it around for a few seconds.
- Scatter the onion, season with salt and let it cook for a few minutes or until it's softened.
- Add the sliced tomato and cook for 2 minutes.
- Drop the marinated chicken and mix it around. Then pour the tomato purée, sugar and cook the chicken for 20 minutes.
- Finally, add the dried fenugreek leaves and check for salt. Add more if needed.
- Scatter with cilantro leaves and enjoy the chicken warm with Naan or Rice.