There’s something incredibly comforting about a hearty North Indian boneless chicken curry served with freshly made roti or flaky paratha. This North Indian Boneless Chicken Masala brings together tender pieces of chicken, aromatic spices, onions, tomatoes, and a rich, flavorful gravy that is perfect for soaking up with your favorite Indian bread.
Unlike restaurant-style curries that can be heavy and overly rich, this homestyle chicken masala strikes the perfect balance between bold flavors and everyday simplicity. The boneless chicken cooks quickly while absorbing the delicious blend of spices, making this recipe ideal for both weeknight dinners and special family meals.
Whether you’re looking for a satisfying lunch, a cozy dinner, or a crowd-pleasing dish for guests, this chicken masala is sure to become a regular on your menu. Serve it hot with soft rotis, buttery parathas, or even jeera rice or pulao for a wholesome and unforgettable meal.
Let’s dive into this easy and flavorful North Indian Boneless Chicken Masala recipe that will bring authentic Indian flavors straight to your kitchen.
NORTH INDIAN BONELESS CHICKEN MASALA – STEP BY STEP RECIPE
- Marinate the Chicken
- Take 250 grams of boneless chicken cubes in a mixing bowl. This quantity is ideal for 1–2 servings.
- Add the following ingredients to the chicken:
- 2 tablespoons yogurt (curd)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons meat masala powder
- 1 teaspoon chaat masala
- 1 teaspoon garam masala powder
- 1 teaspoon black pepper powder
- 1 teaspoon black salt
- 1 teaspoon lemon juice
- 1 teaspoon mustard oil
- Mix everything thoroughly, ensuring that each chicken cube is evenly coated with the spices and marinade.
- For an authentic smoky flavor, place a small heatproof bowl in the center of the marinated chicken.
- Put a piece of burning charcoal in the bowl and carefully pour 1 teaspoon of ghee over it.
- As the charcoal begins to release smoke, immediately cover the mixing bowl with a lid.
- Allow the chicken to absorb the smoky aroma for 10 minutes. This simple dhungar (smoking) technique adds a delicious restaurant-style flavor to the chicken masala and elevates the overall taste of the dish.
2. Cooking the Chicken
- Heat 1 tablespoon of oil in a heavy-bottomed pan or kadai over medium heat.
- Once the oil is hot, add 1 tablespoon of finely chopped garlic and green chilies. Sauté for a minute until fragrant and lightly golden.
- Next, add the finely chopped onions and cook until they turn light brown and caramelized. This step helps build a rich flavor base for the chicken masala.
- Now add the marinated chicken along with all the marinade. Stir well and sauté for 2–3 minutes, allowing the chicken to sear lightly and absorb the flavors of the onion mixture.
- Season with salt according to your taste and add 1 teaspoon of kasuri methi (dried fenugreek leaves). Mix gently to combine all the ingredients.
- Cover the pan with a lid and cook on low to medium heat for 5–8 minutes, stirring occasionally. The chicken will release its own moisture and cook in the flavorful masala, becoming tender and juicy.
3. Adding the Vegetables to Chicken
- Once the chicken is almost cooked and the oil begins to separate from the masala, it’s time to add the vegetables. This step adds freshness, color, and texture to the dish.
- Add thinly sliced onions, capsicum, and tomatoes to the pan. Gently mix them with the chicken so that the vegetables are evenly coated with the flavorful masala.
- Cover the pan with a lid and cook for another 5–8 minutes on medium heat.
- Cook the vegetables just until they are tender yet slightly crisp. Retaining a bit of crunch in the onions and capsicum adds a wonderful texture contrast and enhances the overall appeal of the chicken masala.
4. Final Touch
- Once the chicken and vegetables are perfectly cooked, add a handful of freshly chopped coriander leaves.
- Gently mix the coriander into the chicken masala and allow it to cook for a few seconds so the flavors blend together.
- Switch off the heat and your North Indian Boneless Chicken Masala is ready to serve!
- Serve it hot with paratha, soft rotis, or your favorite flatbread. Pair it with fresh green chutney and sliced onions for a complete North Indian dining experience. Every bite is packed with smoky, spicy, and savory flavors that make this dish an absolute crowd-pleaser.
NORTH INDIAN BONELESS CHICKEN MASALA – WATCH RECIPE VIDEO
