If you love chicken but don’t like dealing with bones, then this Chicken Boneless Masala is just perfect for you.
It’s spicy, creamy, and full of deep flavors — just like what you get in restaurants. The best part? You can make it easily at home without any fancy ingredients.
Whether you want to eat it with roti, naan, or rice, this dish fits every mood.
Let’s get started.
Ingredients You’ll Need
For Marination:
- 500g boneless chicken (preferably breast or thigh pieces, cut into cubes) Buy Fresh Chicken Boneless in Ahmedabad
- ½ cup curd (yogurt)
- 1½ tsp red chili powder
- 1 tsp turmeric powder
- 1½ tsp coriander powder
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- Salt to taste
- 1 tbsp lemon juice
For Gravy:
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 3 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ cup fresh cream (optional but makes it rich)
- Coriander leaves for garnish
- Salt as needed
Step-by-Step Cooking Instructions
Step 1: Marinate the Chicken
In a large bowl, mix all the marination ingredients — curd, spices, lemon juice, and ginger-garlic paste. Add the chicken cubes and coat them well.
Cover it and let it rest for at least 30 minutes (1 hour is even better).
This helps the chicken soak all the flavor and keeps it tender when cooked.
Step 2: Sear the Chicken
Heat 2 tbsp oil in a non-stick pan. Add the marinated chicken pieces and cook on medium flame till they turn light golden brown.
You don’t have to cook them fully here — just 80%.
Remove them from the pan and keep aside.
This step helps lock the juices inside and gives a smoky flavor later in the gravy.
Step 3: Prepare the Masala Base
In the same pan, add one more spoon of oil if needed.
Add cumin seeds and bay leaf. When they crackle, add finely chopped onions and sauté till they turn golden brown — take your time here, it’s the base of the flavor.
Add ginger-garlic paste and cook till the raw smell is gone.
Now add tomato puree and cook till the oil separates from the masala.
This step is very important — don’t rush. The mixture should look deep red and aromatic.
Step 4: Add the Spices
Once the tomato-onion mix is cooked, add all dry spices — coriander powder, red chili powder, turmeric, and salt.
Stir well and cook for 1-2 minutes.
Now add the seared chicken pieces and toss them nicely so that the masala coats them fully.
Step 5: Add Water and Simmer
Pour half a cup of warm water (more if you want thinner gravy). Cover the lid and let the chicken cook on low flame for about 12-15 minutes.
Don’t forget to stir in between. The gravy will slowly become thick and aromatic.
Step 6: Add Cream and Finish
Once chicken is cooked and tender, add cream and crushed kasuri methi.
Mix well and cook for another 2–3 minutes.
Taste and adjust salt or chili as per your liking.
Step 7: Garnish and Serve
Turn off the flame and let the gravy rest for 5 minutes. Garnish with coriander leaves.
Your creamy, spicy Chicken Boneless Masala is ready to serve!
Serving Suggestion
Best enjoyed with butter naan, paratha, or steamed rice.
You can even serve it with jeera rice for a restaurant-style dinner at home.
Chef Tips for Perfect Taste
- Don’t skip the marination — it makes the chicken soft and flavorful.
- Use fresh cream at the end for smooth texture.
- If you like smoky flavor, you can also use the dhungar method (place hot charcoal in a bowl over the curry, drizzle a few drops of ghee, cover for 1 minute).
- Always cook the masala till oil separates — that’s when you know it’s ready.
Common Mistakes to Avoid
- Overcooking the chicken makes it dry and rubbery.
- Using cold curd can curdle the gravy — always use room-temperature curd.
- Don’t add too much cream, it will make the dish too heavy.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 55 minutes
Final Thoughts
This Chicken Boneless Masala is the perfect combination of flavor, texture, and aroma.
Every bite melts in your mouth with layers of spices and cream.
Even if you’re new to cooking, this recipe will make you feel like a restaurant chef. Try it once, and your family will definitely ask for more next time.
