This Easy Boneless Chicken Curry is a classic Indian-style curry made with onions, tomatoes, warming spices and tender boneless chicken such as thighs or breast. It's rich, well-balanced, and ideal for everyday cooking. Serve it with roti, chapatti, naan or plain basmati rice.
This recipe focuses on properly cooking down onions, spices and tomatoes, which is the foundation of a good curry. The result is a glossy, flavourful gravy where the oil naturally separates. This is a sign the masala is cooked correctly.
If you prefer bone in Chicken, why not try Chicken Curry or Chicken Hyderabadi.
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What Is Boneless Chicken Curry?
Chicken curry originates from India and in a staple of indian cooking. This version uses boneless chicken cooked in an onion and tomato-based gravy, flavoured with ginger, garlic, chilli and ground spices such as cumin, coriander and turmeric. Whole spices are bloomed in oil at the start for depth, though they can be skipped if needed.
Ingredients In Indian Chicken Curry
Chicken Pieces
Boneless chicken thighs are preferred for their juiciness and ability to stay tender during longer cooking. This is what to use for tender Chicken.
Chicken breast can be used but will cook faster and with the right technique, chicken breast makes a very good chicken curry.
Oil
A generous amount of oil helps extract flavour from the spices and onions.
You can reduce it to 2-3 tablespoons, but flavour will be lighter.
Whole Spices
Bay leaves, cinnamon, cardamom, cloves and peppercorns add depth and aroma.
If short on time, skip them and add 1 teaspoon garam masala later.
Onions
Onions are slow-cooked until deep golden.
This forms the backbone of the curry and adds natural sweetness.
Ginger, Garlic and Green Chilli
Adds heat and sharpness.
Fresh garlic cloves, ginger, green chillies, frozen or store-bought paste all work.
Ground Spices
Turmeric - colour and earthiness
Cumin & coriander spice powder - warmth and balance
Red chili powder & Kashmiri chilli - heat and colour
Curry powder - rounded spice profile. Optional.
Kasuri methi (dry fenugreek) - essential for authentic flavour
Tomatoes
Tinned plum tomatoes or passata give consistency and depth.
Fresh tomatoes can be added too.
Salt
Added early to help onions release moisture and cook evenly.
How to Make Easy Boneless Chicken Curry
Heat oil in a heavy-based pot. Add whole spices. Once aromatic, add sliced onions. Saute onion.
Cook for 10-15 minutes, stirring regularly, until deep golden brown.
Add ginger, garlic and green chillies.
Cook for 2-3 minutes until fragrant.
Stir in Salt and cook covered on low for 2-5 minutes.
Add Ground Spices - Turmeric, Red Chilli, Cumin Powder, Coriander Powder, Curry Powder if using, Kasuri Methi (Dry Fenugreek) and Kashmiri Chilli Powder. Cook on high for 30 seconds, then cover and cook on low for 6-7 minutes.
Add pureed Tomatoes and chopped Tomato if using. Bring to a simmer. Then cook covered on medium low for 10 minutes.
Note - image below is from another occassion hence the pot change!
Add the meat and cover. Leave to cook for 10 minutes.
Add 2 tablespoons water, bring to a boil and cook covered for another 10 minutes.
Rest covered for 5 minutes before serving.
Garnish with Coriander/Cilantro.
The curry is ready when the oil rises to the surface and the gravy looks glossy.
Top Tips and Tricks
Don't rush the onions - this is where flavour develops.
Cook spices on low heat - to prevent bitterness.
If the curry sticks at any stage - add a splash of water and continue cooking.
Chicken Thighs - should be cooked longer.
Taste at the end - adjust seasoning if needed.
Variations
- Lighter version: Reduce oil.
- Use Boneless Chicken Thighs - These are less likely to dry out.
- Creamy curry: Stir in 2-3 tablespoons cream or coconut milk at the end.
- Spicier curry: Increase Kashmiri chilli or add fresh green chillies.
- No whole spices: Skip them and finish with garam masala.
HOW TO SERVE
The best side dishes for a boneless chicken curry are some sort of flatbread like roti/chapatti, naan, paratha, tandoori roti, Jeera Rice, Ninja Foodi Rice or Basmati Rice
You can serve it alongside a vegetarian side such as Aloo Palak or Okra Fries.
Storage Suggestions
Fridge: Store in an airtight container for 4-5 days.
Reheating: Add a few tablespoons of water and heat gently on the stove or microwave.
Freezer: Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
more chicken curry recipes:
Easy Homemade Tandoori Chicken - 3 Easy Methods
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📖 Recipe
Easy Boneless Chicken Curry
Ingredients
- 4 tablespoon Oil Vegetable
- 1 teaspoon Cumin Seeds
- 2 Bay Leaves
- 2 Cinnamon Sticks
- 4 Cardamom Pods
- 7 Peppercorns
- 5 Cloves
- 2 large Onions sliced or diced finely
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Green Chilli Paste or 2 Green Chillies pierced
- 1 ¼ teaspoon Salt
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 ¼ teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1 tablespoon Curry Powder Optional
- 1 tablespoon Kasuri Methi Dry Fenugreek
- 1 teaspoon Kashmiri Chilli Powder Optional
- 400 g Plum tomatoes tin, pureed
- 1 Tomato Chopped
- 2 lb Boneless, Skinless Chicken Breast in cubes
- 2 tablespoon Water
Instructions
- Add Oil to the pot, once hot add whole spices - Cumin Seeds, Bay Leaves, Cinnamon Sticks, Cardamom, Peppercorns and Cloves and Onions. Cook till golden brown. 10 - 15 minutes.
- Add Ginger, Garlic and Green Chilli. Cook for 2 - 3 minutes.
- Stir in Salt and cook covered on low for 2 - 5 minutes.
- Add Ground Spices - Turmeric, Red Chilli, Cumin Powder, Coriander Powder, Curry Powder, Kasuri Methi (Dry Fenugreek) and Kashmiri Chilli Powder. Cook on high for 30 seconds. Cook covered on low for 6 - 7 minutes on medium heat.
- Add pureed Tomatoes. Bring to a simmer. Then cook covered on medium low for 10 minutes.
- Add the meat and cover. Leave to cook for 10 minutes on medium heat.
- Add Water. Cook covered on low for a further 10 minutes.
Notes
Top Tips and Tricks
Don't rush the onions - this is where flavour develops.Cook spices on low heat - to prevent bitterness.
If the curry sticks at any stage - add a splash of water and continue cooking.
Chicken Thighs - should be cooked longer.
Taste at the end - adjust seasoning if needed.
Variations
- Lighter version: Reduce oil.
- Use Chicken Thighs - These require more cooking time but are easier to cook in that there is less chance of them drying out.
- Creamy curry: Stir in 2-3 tablespoons cream or coconut milk at the end.
- Spicier curry: Increase Kashmiri chilli or add fresh green chillies.
- No whole spices: Skip them and finish with garam masala.
HOW TO SERVE
The best side dishes for a boneless chicken curry are some sort of flatbread like roti/chapatti, naan, paratha, tandoori roti, Jeera Rice, Ninja Foodi Rice or Basmati Rice You can serve it alongside a vegetarian side such as Aloo Palak or Okra Fries.Storage Suggestions
Fridge: Store in an airtight container for 4–5 days.Reheating: Add a few tablespoons of water and heat gently on the stove or microwave.
Freezer: Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Ned Brab says
I grated my onion to make gravy thicker and added peas for an extra veg portion. Used some internet recommended substitutes eg nutmeg for cardamom pods and cinnamon for cloves. And I omitted the fresh chillies because I didn't want it too hot. Really delicious! Will try the bhuna next!
Safira says
So glad you enjoyed it and love the substitutions too. Thankyou 🙂