This Boneless Chicken Gravy Recipe is a delicious change from everyday chicken curry, Chicken Tikka Masala, or baked boneless chicken. Tender, juicy chicken pieces are simmered in a rich Indian-style gravy made with onion, tomato paste, warm spices, almond flour or almond paste, ghee, and a touch of cream. The result is a smooth, flavorful, mildly creamy chicken gravy that comes together in about 25 minutes.
You can prepare this boneless chicken gravy in the Instant Pot, on the stovetop, or in a regular pressure cooker. Serve it with naan, chapathi, paratha, crusty bread, brown rice, white rice, pulao, or quinoa. Keep the gravy slightly thick for Indian breads, or make it thinner if you plan to serve it with rice.
If you enjoy quick Indian chicken recipes, this almond boneless chicken gravy is a simple, comforting, and party-friendly dish to add to your meal plan.
Boneless Chicken Gravy Recipe Indian Style
This Indian-style boneless chicken gravy is buttery, aromatic, and satisfying without being complicated. It uses simple pantry spices and a small amount of almond flour or almond paste to build body, flavor, and a delicate nutty sweetness. The almonds also help the sauce turn creamy without making it too heavy.
You can make this recipe with boneless chicken thighs or boneless chicken breasts. Chicken thighs stay especially juicy, but chicken breasts also work well when cut into larger pieces. The chicken shrinks slightly as it cooks, so 3-inch chunks are ideal for a tender, hearty texture.
Ghee gives the gravy a deep, buttery flavor, but you may replace it with any neutral cooking oil. The gravy is finished with garam masala, crushed Kasturi methi, and whisked cream, which bring warmth, aroma, and a restaurant-style finish.
If you want a thicker gravy, add less water and simmer briefly at the end. If you prefer a thinner sauce for rice or quinoa, add a little more water and adjust the consistency after pressure cooking.
This recipe is perfect when you want something different from your usual chicken curry. The onion and tomato base gives it familiar Indian curry flavor, while the almond flour adds a smooth richness that makes the gravy feel special enough for guests, potlucks, or weekend dinners.
Boneless Chicken Gravy Ingredients
Find the exact measurements in the recipe card below
- Boneless chicken: Use boneless chicken thighs or breasts, cut into large chunks. The pieces shrink during cooking.
- Onion: Finely chopped onion creates the base of the gravy.
- Ginger garlic paste: Adds depth, aroma, and classic Indian curry flavor.
- Tomato paste: Store-bought tomato paste is convenient. You may also blend fresh tomatoes and use the puree.
- Dry spices: Turmeric powder, coriander powder, cumin powder, and paprika, Kashmiri red chili powder, or Deggi Mirch.
- Almond flour or almond paste: This is the key ingredient that gives the gravy body, flavor, and a creamy texture.
- Whole spices: Green cardamoms, black peppercorns, and bay leaf are used for tempering. You may skip them if needed.
- Ghee: Adds a rich, buttery taste. Use neutral oil if preferred.
- Garnish: Kasturi methi, garam masala powder, and cream finish the dish beautifully. Cilantro can be used instead of Kasturi methi.
Almond Boneless Chicken Gravy – Tips & Tricks
- Cut the chicken into larger chunks. Boneless chicken shrinks as it cooks, so larger pieces stay juicy and satisfying.
- Add a splash of water while frying spices. This prevents the dry spices from burning. You may also mix the dry spices with a few teaspoons of water to make a quick spice slurry.
- Do not over-fry after adding almond flour or almond paste. Sauté briefly for about a minute, then add water.
- Add garam masala and Kasturi methi at the end. Simmer for 1 to 2 minutes so the flavors infuse into the gravy.
- Deglaze the pot well. Scrape the bottom after adding water, especially when using the Instant Pot, to prevent sticking.
How to Make Boneless Chicken Gravy Recipe Step by Step
Step-by-step method shown below
Time needed: 25 minutes
How to make Boneless Chicken Gravy Recipe?
- Temper the ghee or oil
Heat ghee or oil on SAUTE mode set to NORMAL in the Instant Pot. Add the whole spices and let them sizzle briefly.
- Fry the onion
Add the chopped onion and cook until lightly golden.
- Sauté the ginger garlic paste
Add ginger garlic paste and sauté until the raw aroma disappears.
- Add the dry spices
Add the dry spices and fry briefly. Sprinkle a few drops of water if the spices begin to stick.
- Add the chicken
Add the boneless chicken chunks and sauté until the pieces turn opaque.
- Add tomato paste
Mix in the diluted tomato paste and sauté for a short time.
- Mix in almond flour
Add almond flour or almond paste and stir until well combined.
- Add water and deglaze
Pour in water and scrape the bottom of the pot well to loosen any stuck bits.
- Pressure cook
Cancel SAUTE mode. Pressure cook on HIGH for 4 minutes, then allow natural pressure release for 5 minutes before releasing the remaining pressure manually.
- Finish with garnish and cream
Add garam masala, Kasturi methi, and whisked cream. Simmer for 1 to 2 minutes, adjust consistency, rest briefly, and serve hot.
Serve this Indian boneless chicken gravy with naan, chapathi, paratha, steamed rice, pulao, or quinoa for a complete meal.
Boneless Chicken Gravy Recipe
Ingredients
- 550 gms boneless chicken thighs or breasts, cut into 3-inch chunks (1.21 pounds)
- 2 cups finely chopped onion
- 1 tbsp ginger garlic paste
- 2 tbsp tomato paste diluted with 3 tbsp water
- 2 tbsp almond flour or almond paste
- ¼ cup ghee or neutral oil
- salt, to taste
For Tempering
- 3 green cardamoms
- 8 black peppercorns
- 1 bay leaf
Dry Spices
- ½ tbsp paprika, Deggi Mirch, or Kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
For Garnish
- 1 tbsp cream whisked with 2 tbsp water
- 1 tsp Kasturi methi or dried fenugreek leaves
- ½ tsp garam masala powder
Water
- 1 cup for thicker gravy, best with naan, chapathi, or bread
- 1.5 cups for a slightly thinner gravy, best with rice or quinoa
Instructions
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Wash the boneless chicken well under running water. Pat dry with a kitchen towel and cut into large chunks, preferably about 3 inches. Set aside.
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Set the Instant Pot to SAUTE on NORMAL. Add ghee or oil. Once moderately hot, add the cardamoms, peppercorns, and bay leaf. Let them sizzle for a few seconds until aromatic.
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Add chopped onions and fry until lightly golden, about 5 minutes. Add salt at this stage if desired.
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Add ginger garlic paste and sauté until the raw smell fades.
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Add the dry spices and fry for about 2 minutes. If the spices begin to stick, sprinkle in a few drops of water and continue stirring.
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Add the boneless chicken pieces and sauté for 2 to 3 minutes, or until the chicken begins to turn opaque.
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Add the diluted tomato paste and mix well. Sauté for about 1 minute.
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Add almond flour or almond paste and stir until evenly mixed with the chicken and spices.
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Pour in 1 cup water for thick gravy or 1.5 cups water for thinner gravy. Deglaze the pot thoroughly by scraping the bottom and sides. Cancel SAUTE mode.
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Pressure cook on HIGH for 4 minutes. When the cooking cycle ends, allow natural pressure release for 5 minutes, then manually release the remaining pressure.
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Open the lid and stir in garam masala powder, Kasturi methi, and the whisked cream.
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Turn SAUTE mode back on LOW and simmer for 1 to 2 minutes. Let the gravy rest for 5 minutes before serving so the flavor and color develop well.
Notes
- Measuring units: 1 cup = 240 ml and 1 teaspoon = 5 ml.
- Instant Pot used: 6 Quart Duo.
- Almond flour or almond paste: Either works well. To make almond paste, soak almonds in hot water for 15 minutes, remove the skins, and blend with a few teaspoons of water until smooth.
- When to add almond paste: Add it after the tomato paste, sauté briefly, then add water.
- Chicken size matters: Use large chicken chunks because boneless chicken shrinks during cooking.
- Dry spice tip: Mix the dry spices with a little water to make a slurry, or sprinkle water into the pot while frying spices. This helps prevent burning.
- Deglaze well: Scrape the bottom of the Instant Pot after adding water. Stuck bits may cause a burn message.
- Nut-free option: Skip almond flour or almond paste and use 2 tablespoons whisked yogurt instead. Lower the heat before adding yogurt to prevent curdling.
- Dairy-free option: Skip yogurt and cream. Add 2 tablespoons coconut cream at the end with the garnish.
- Water guide: Use 1 cup water for thicker gravy and 1.5 cups for thinner gravy. If the gravy is too thin, simmer on LOW until it thickens.
- Whole spices: Cardamom, peppercorns, and bay leaf add aroma but may be skipped.
- Alternatives: Use chopped cilantro if you do not have Kasturi methi. Add red chili powder for extra heat. Cashew powder or cashew paste may replace almond. Fresh tomato puree can replace tomato paste, but it must be fried well and may increase cooking time.
- Chicken on the bone: If using bone-in chicken, pressure cook for 6 minutes on HIGH.
Calorie details are provided as an estimate and may vary depending on ingredients used.
Nutrition
Save this almond boneless chicken gravy recipe for a quick Indian chicken dinner.
