20 Spicy Boneless Chicken Recipes Indian Style

Craving bold, fiery flavors without the fuss? These 20 Spicy Boneless Chicken Recipes (Indian Style) are your ticket to quick, vibrant weeknight dinners that pack a punch! From creamy butter chicken to smoky tandoori bites, each dish brings the heat while keeping things simple—perfect for spice lovers ready to shake up their routine. Grab your apron—your taste buds are in for a thrill!

Butter Chicken Boneless

This creamy, aromatic butter chicken is a weeknight-friendly twist on the classic—tender bites of chicken simmered in a rich, spiced tomato sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 4 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 (15-oz) can tomato sauce
• 1/2 cup heavy cream
• 1 tsp salt
• 1 tbsp brown sugar
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a bowl, toss chicken with yogurt and lemon juice. Marinate for 20 minutes (or up to 4 hours in the fridge).
2. Melt 2 tbsp butter in a large skillet over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, cumin, garam masala, turmeric, and cayenne; cook for 1 minute until fragrant.
3. Add tomato sauce, salt, and brown sugar. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
4. Add marinated chicken (discarding excess marinade) and simmer for 12–15 minutes, stirring occasionally, until chicken is cooked through.
5. Stir in heavy cream and remaining 2 tbsp butter. Cook for 2 more minutes until glossy and warmed through. Garnish with cilantro.

The magic here? The yogurt marinade keeps the chicken incredibly tender, while the butter and cream mellow the spices into a velvety sauce. Serve with naan to soak up every drop!

Tip: For extra depth, toast whole cumin seeds in the butter before adding the onion.

Chicken Tikka Masala

This creamy, spiced curry is a crowd-pleaser with tender chicken and a rich tomato sauce—perfect for cozy weeknights or impressing guests.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 3 tbsp vegetable oil, divided
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15-oz) can tomato sauce
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, mix chicken thighs with 1 cup yogurt, 2 tbsp lemon juice, 1 tsp garam masala, 1 tsp cumin, and 1 tsp turmeric. Cover and refrigerate for 30 minutes (or up to 4 hours).
2. Heat 2 tbsp oil in a large skillet over medium-high. Cook chicken in batches until browned (about 4 minutes per side). Transfer to a plate.
3. In the same skillet, heat 1 tbsp oil. Sauté onion for 5 minutes until soft. Add garlic and ginger; cook 1 minute until fragrant.
4. Stir in tomato sauce, 1 tsp garam masala, 1 tsp salt, and 1/2 tsp sugar. Simmer for 10 minutes, stirring occasionally.
5. Reduce heat to low. Add heavy cream and chicken; simmer 5 more minutes until chicken is cooked through. Garnish with cilantro.

The magic here? The yogurt marinade keeps the chicken juicy while the cream mellows the spices into a velvety sauce. Serve with fluffy naan to soak it all up!

Tip: For extra smokiness, grill the marinated chicken instead of pan-frying.

Boneless Chicken Biryani

This fragrant, one-pot wonder brings restaurant-style biryani to your kitchen with tender chicken and fluffy, spiced rice—no fuss required.

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1 large yellow onion, thinly sliced
• 1/2 cup plain yogurt
• 3 tbsp ghee (or neutral oil)
• 2 tbsp biryani masala
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp sugar
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2.5 cups water

Instructions:

1. Heat 2 tbsp ghee in a heavy pot over medium. Add the onion and cook for 8 minutes until golden. Stir in garlic and ginger, cooking 1 minute until fragrant.
2. Add chicken, 1 tbsp biryani masala, turmeric, 1/2 tsp salt, and sugar. Cook for 5 minutes, stirring, until chicken is lightly browned.
3. Whisk yogurt with 1 tbsp biryani masala and pour over chicken. Simmer 5 minutes, then mix in cilantro and mint.
4. Drain rice and layer it over the chicken. Pour in 2.5 cups water and remaining 1/2 tsp salt. Drizzle with 1 tbsp ghee.
5. Cover, reduce heat to low, and cook 20 minutes (no peeking!). Let rest 5 minutes, then fluff rice gently with a fork.

The magic here? The yogurt-marinated chicken stays juicy while the rice steams directly in those rich spices—no separate cooking needed.

Tip: For extra flair, toast a pinch of saffron in 2 tbsp warm milk and drizzle over the rice before serving.

Chicken Chettinad

This bold South Indian curry packs a punch with aromatic spices and tender chicken—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 3 tbsp coconut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 medium tomatoes, pureed
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1.5 tsp cumin powder
• 1 tsp fennel seeds
• 8-10 dried curry leaves
• 1 tbsp lemon juice
• 1/2 cup coconut milk
• Salt to taste (start with 1 tsp)

Instructions:

1. Heat 3 tbsp coconut oil in a deep skillet over medium. Add 1 tsp fennel seeds and 8-10 curry leaves, sizzling for 30 seconds until fragrant.
2. Add chopped onion, sautéing for 5 minutes until soft. Stir in 4 minced garlic cloves and 1-inch grated ginger, cooking 1 minute.
3. Add chicken, browning lightly for 3 minutes. Sprinkle with 1 tsp turmeric, 1 tbsp coriander powder, and 1.5 tsp cumin powder, tossing to coat.
4. Pour in pureed tomatoes and 1 tsp salt. Simmer uncovered for 15 minutes, stirring occasionally.
5. Reduce heat to low. Stir in 1/2 cup coconut milk and 1 tbsp lemon juice, simmering 5 more minutes until creamy.

The magic? Toasting whole fennel seeds and curry leaves first unlocks an irresistible smoky-citrus depth. Serve with steamed rice to soak up every drop.

Tip: For extra heat, add 1/2 tsp Kashmiri red chili powder with the other spices.

Boneless Chicken Korma

This creamy, aromatic chicken korma is a weeknight-friendly twist on the classic—no marinating required, but packed with all the cozy spices you love.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp ghee (or neutral oil)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup plain whole-milk yogurt
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup chopped cilantro (for garnish)
• 2 tbsp slivered almonds (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium heat. Add onion and cook for 5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne (if using). Toast for 30 seconds, then add chicken. Cook for 5 minutes, turning occasionally.
3. Whisk together 1/2 cup yogurt, 1/2 cup cream, and 1/2 cup broth; pour into skillet. Stir in 1 tsp salt and 1 tbsp sugar. Simmer uncovered for 15 minutes, stirring occasionally, until chicken is tender and sauce thickens slightly.
4. Garnish with cilantro and almonds. Serve with basmati rice or naan.

The magic here? Toasting the spices with the onions builds layers of flavor, while the yogurt-cream combo keeps it luxuriously silky without heaviness.

Tip: For extra richness, swap the heavy cream with coconut milk—it’ll taste like a restaurant-style korma!

Chicken Vindaloo Boneless

This fiery, tangy Goan-inspired curry packs bold flavor with tender bites of chicken—perfect for spice lovers who want a quick weeknight win.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp vindaloo spice blend (or 1 tbsp paprika + 1 tsp each cumin, turmeric, cayenne)
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup chicken broth
• Fresh cilantro, for garnish

Instructions

1. Heat 3 tbsp vegetable oil in a deep skillet over medium-high. Add onion and cook 5 minutes until softened. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add 2 tbsp vindaloo spice blend, tossing to coat the onions. Pour in 1/4 cup apple cider vinegar, 1 tbsp brown sugar, and 1 tsp salt, scraping up any browned bits.
3. Add chicken, stirring to sear edges (2 minutes). Pour in diced tomatoes and 1/2 cup chicken broth. Simmer uncovered 15–18 minutes, stirring occasionally, until chicken is tender and sauce thickens.
4. Garnish with cilantro. Serve with steamed rice or naan.

The vinegar’s punch and slow-building heat make this dish addictively complex—no marinating required!

Tip: For extra depth, toast whole spices (1 tsp mustard seeds + 1/2 tsp fenugreek) in the oil before adding onions.

Boneless Chicken Curry

This creamy, fragrant curry comes together in under 30 minutes—perfect for busy weeknights when you crave something flavorful but fuss-free.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1.5 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (13.5 oz) can coconut milk
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1.5 tbsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric. Cook for 1 minute until fragrant.
3. Pour in coconut milk, stirring to scrape up browned bits. Stir in 1 tbsp brown sugar and 1 tsp salt. Return chicken to the skillet and simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
4. Garnish with cilantro and serve over rice.

The magic here? Browning the chicken first adds deep flavor, while coconut milk keeps it luxuriously creamy without heavy cream.

Tip: For extra heat, add a minced jalapeño with the onions or a pinch of cayenne with the spices.

Chicken Kadai Boneless

This aromatic Indian-inspired dish features tender chicken simmered in a bold, spiced tomato gravy—perfect for weeknights when you crave big flavor without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp ground coriander
• 1.5 tsp garam masala
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup heavy cream
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add onion and bell pepper; cook 5 minutes until softened.
2. Stir in garlic, ginger, 2 tsp coriander, 1.5 tsp garam masala, 1 tsp paprika, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook 1 minute until fragrant.
3. Add chicken and sear 4 minutes, stirring occasionally, until lightly browned.
4. Pour in crushed tomatoes, 1 tsp salt, and 1/2 tsp sugar. Reduce heat to medium-low, cover, and simmer 12 minutes until chicken is cooked through.
5. Stir in 1/4 cup heavy cream and simmer uncovered 2 minutes. Garnish with cilantro.

The magic here? Cream tames the spices just enough while letting the charred pepper and smoky paprika shine. Serve with naan to swipe up every last drop.

Tip: For extra depth, toast whole coriander seeds and cumin seeds (1 tsp each) in the oil before adding onions.

Boneless Chicken Palak

This creamy, spiced spinach and chicken dish is a weeknight winner—packed with flavor but ready in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 10 oz fresh spinach, roughly chopped
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 cup heavy cream
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Stir in spinach and cook for 2 minutes until wilted. Add 1/2 cup heavy cream and 1/2 tsp garam masala, then return chicken to the skillet. Simmer for 5 minutes until the sauce thickens slightly.

The magic here? The spinach stays vibrantly green while the cream mellows the spices—no dull, overcooked greens in sight.

Tip: For extra depth, toast whole cumin seeds in the oil before adding the onion.

Chicken Malai Kebab

These creamy, tender kebabs are a crowd-pleaser—mildly spiced with a luscious yogurt marinade that keeps the chicken juicy.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (cut into 1.5-inch pieces)
• 1/2 cup plain whole-milk yogurt
• 1/4 cup heavy cream
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1/2 tsp ground cardamom
• 1/2 tsp sugar
• 1 tsp salt
• 2 tbsp melted ghee (or unsalted butter)
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a large bowl, whisk together 1/2 cup yogurt, 1/4 cup heavy cream, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp garam masala, 1/2 tsp cardamom, 1/2 tsp sugar, and 1 tsp salt until smooth.
2. Add the chicken pieces to the marinade, coating evenly. Cover and refrigerate for at least 4 hours (or overnight for maximum flavor).
3. Preheat the grill or broiler to 400°F. Thread the chicken onto skewers, leaving small gaps between pieces.
4. Grill or broil for 6–7 minutes per side, brushing with 2 tbsp melted ghee halfway through, until lightly charred and cooked through (internal temp 165°F).
5. Garnish with 2 tbsp chopped cilantro and serve warm.

The magic here is in the marinade—the cream and yogurt create an almost velvety texture, while the cardamom adds a subtle floral note.

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Boneless Chicken Do Pyaza

This fragrant Indian-inspired dish gets its name from the double dose of caramelized onions that add a sweet, jammy depth to tender chicken—perfect for a cozy weeknight dinner with a side of fluffy basmati rice.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp ghee or neutral oil, divided
• 2 large yellow onions (about 3 cups), thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri red chili powder (or 1/4 tsp cayenne)
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/2 cup cilantro, chopped
• 1 tsp salt

Instructions:

1. Heat 2 tbsp ghee in a deep skillet over medium-low. Add onions and cook, stirring occasionally, for 20 minutes until deeply golden. Remove half and set aside.
2. Increase heat to medium. Add remaining 1 tbsp ghee, ginger-garlic paste, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp chili powder. Sauté 1 minute until fragrant.
3. Add chicken and 1 tsp salt, searing for 5 minutes until opaque. Stir in yogurt and reserved caramelized onions, coating evenly. Cover and simmer for 15 minutes.
4. Uncover, sprinkle with 1 tsp garam masala and 1 tbsp lemon juice. Cook 2 minutes to thicken slightly. Garnish with cilantro.

The magic here? Those slow-cooked onions melt into a silky base while the reserved half adds pops of sweetness—a textural dance that makes every bite exciting.

Tip: For extra richness, swap yogurt with 1/4 cup heavy cream in the last 5 minutes of cooking.

Chicken Methi Boneless

This fragrant, one-pan chicken methi is packed with bold spices and fresh fenugreek leaves—perfect for a quick weeknight dinner with restaurant-quality flair.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp ghee (or neutral oil)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 cup fresh fenugreek leaves (or 1/4 cup dried, soaked)
• 1/2 cup plain yogurt
• 1 tsp salt
• 1/2 cup water
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp ghee in a deep skillet over medium-high. Add onion and cook for 5 minutes until soft. Stir in garlic and ginger, cooking 1 minute until fragrant.
2. Add chicken and sear for 4 minutes, stirring occasionally, until lightly browned. Sprinkle with 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Toss to coat.
3. Fold in fenugreek leaves and 1/2 cup yogurt, stirring until combined. Pour in 1/2 cup water, cover, and simmer for 12 minutes over medium-low.
4. Uncover, stir in 1 tbsp lemon juice, and cook 3 more minutes until the sauce thickens slightly.

The magic here? Fenugreek’s bittersweet depth balances the creamy yogurt sauce—no heavy cream needed! Serve with warm naan to soak up every drop.

Tip: For extra richness, swirl in a pat of butter at the end.

Boneless Chicken Rogan Josh

This fragrant, tender chicken rogan josh brings Kashmiri flavors to your weeknight dinner with minimal fuss—no bones, no problem!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp ghee (or neutral oil)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup canned crushed tomatoes
• 1/2 cup plain whole-milk yogurt
• 1 tsp salt
• 1/2 cup water
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp ghee in a Dutch oven over medium. Add onion and cook 5 minutes until soft. Stir in 4 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, and 1/2 tsp cayenne. Toast 30 seconds, then add chicken. Sear 3 minutes per side.
3. Pour in 1 cup crushed tomatoes, 1/2 cup yogurt, and 1 tsp salt. Stir gently, then add 1/2 cup water. Simmer uncovered 20 minutes until chicken is tender and sauce clings to it.
4. Garnish with cilantro. Serve with naan or rice.

The magic here? Yogurt adds a subtle tang while keeping the chicken luxuriously moist—no dry bites!

Tip: For deeper flavor, toast whole spices (cumin seeds, cardamom pods) in the ghee first, then remove before adding onions.

Chicken Bhuna Boneless

This richly spiced Indian-style chicken bhuna is a one-pan wonder, packing bold flavors without the fuss of dealing with bones.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp Kashmiri red chili powder (or ½ tsp cayenne)
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp salt
• ½ tsp sugar
• ¼ cup chopped cilantro

Instructions

1. Heat 3 tbsp vegetable oil in a deep skillet over medium-high. Add chicken and cook 5 minutes until lightly browned (not fully cooked). Transfer to a plate.
2. In the same skillet, sauté onion 4 minutes until soft. Add garlic and ginger; cook 1 minute until fragrant.
3. Stir in 2 tsp cumin, 2 tsp coriander, 1 tsp turmeric, and 1 tsp chili powder. Toast 30 seconds until aromatic.
4. Pour in crushed tomatoes, 1 tsp salt, and ½ tsp sugar. Simmer 5 minutes until thickened.
5. Return chicken to skillet, coating pieces in sauce. Cover and cook 12 minutes on medium-low until chicken is tender.
6. Uncover, increase heat to medium, and cook 3–4 minutes until sauce clings to chicken. Stir in cilantro.

The magic here? Letting the sauce reduce until it bhunas (the Hindi term for ‘fried’)—creating a glossy, clingy coating that makes every bite irresistible.

Tip: For extra depth, add ½ tsp garam masala with the cilantro at the end.

Boneless Chicken Saag

This creamy, spiced spinach and chicken dish is a weeknight hero—packed with flavor but ready in under 30 minutes. Serve it with warm naan or rice for a comforting meal that feels like a hug in a bowl.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp ghee or olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1/2 cup heavy cream
• 1 tsp salt
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Sprinkle with 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne (if using). Stir to coat.
3. Fold in spinach, 1/2 cup cream, and 1 tsp salt. Reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until chicken is cooked through.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust salt if needed.

The magic here? The cream mellows the spices while the lemon brightens everything up—no bland bites! Tip: For extra depth, toast whole cumin seeds in the ghee for 30 seconds before adding the onion.

Chicken Achari Boneless

This tangy, spiced chicken dish gets its bold flavor from classic Indian pickling spices—perfect for a quick weeknight dinner with a kick!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp mustard oil (or neutral oil)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp nigella seeds (kalonji)
• 1 tsp turmeric powder
• 1.5 tbsp achari masala (pickling spice blend)
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 3 tbsp mustard oil in a large skillet over medium-high until shimmering. Add 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp nigella seeds; toast for 30 seconds until fragrant.
2. Add chicken and sear for 4 minutes, stirring occasionally, until lightly browned. Stir in 1 tbsp ginger-garlic paste, 1 tsp turmeric, and 1.5 tbsp achari masala; cook for 1 minute to bloom spices.
3. Reduce heat to medium-low. Mix in 1/2 cup yogurt, 1 tbsp lemon juice, and 1/2 tsp salt. Cover and simmer for 12–15 minutes, stirring once, until chicken is tender and sauce thickens slightly.
4. Garnish with cilantro and serve hot with naan or rice.

The magic here? The yogurt mellows the punchy spices while keeping the chicken juicy—no dry bites!

Tip: For extra tang, stir in 1 tbsp mango pickle (achaar) with the yogurt.

Boneless Chicken Peshawari

This fragrant, yogurt-marinated chicken brings the bold flavors of Peshawar to your kitchen with minimal fuss—perfect for a weeknight dinner that feels special.

Ingredients:

• 1.5 lbs boneless chicken thighs, trimmed
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp ginger, 1.5 tsp cumin, 1.5 tsp coriander, 1 tsp paprika, 1 tsp salt, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Add chicken and coat evenly. Cover and refrigerate for at least 2 hours (or overnight).
2. Heat a grill or skillet over medium-high. Shake excess marinade off chicken and cook for 6–7 minutes per side, until internal temperature reaches 165°F and edges are charred in spots.
3. Rest chicken for 5 minutes, then garnish with 2 tbsp cilantro.

The yogurt marinade tenderizes the chicken while creating a caramelized crust—no fancy techniques required. Serve with warm naan to soak up the spiced juices.

Tip: For extra smokiness, char a halved lemon cut-side down alongside the chicken and squeeze over the top.

Chicken Kolhapuri Boneless

This fiery, aromatic Indian curry packs a punch with bold spices and tender chicken—perfect for spice lovers looking to shake up dinner!

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 2 tbsp ghee or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp Kashmiri red chili powder (or 1 tsp cayenne + 1 tsp paprika)
• 1.5 tsp ground coriander
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup water
• 1 tsp sugar
• 1.5 tsp salt
• 1/4 cup chopped cilantro

Instructions

1. Heat ghee in a deep skillet over medium-high. Add cumin seeds and toast 30 seconds until fragrant. Add onion and cook 5 minutes, stirring, until golden.
2. Stir in garlic, ginger, chili powder, coriander, and turmeric. Cook 1 minute until aromatic.
3. Add chicken and sear 4 minutes, turning occasionally. Pour in diced tomatoes, water, sugar, and salt. Scrape up any browned bits.
4. Simmer uncovered 15–18 minutes, stirring occasionally, until chicken is tender and sauce thickens. Stir in cilantro.

The magic here? Toasting whole cumin seeds first amps up their nutty depth—no fancy techniques needed for restaurant-worthy flavor.

Tip: Serve with steamed basmati rice to balance the heat, and a dollop of yogurt for cooling contrast.

Boneless Chicken Makhani

This creamy, aromatic Indian classic is a weeknight winner—rich enough to impress but simple enough to pull off in under an hour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1.5 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp sugar
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. In a bowl, combine chicken, yogurt, lemon juice, garlic, ginger, 1 tsp garam masala, cumin, and salt. Marinate 20 minutes (or up to overnight).
2. Melt butter in a large skillet over medium heat. Add onion; cook 5 minutes until soft. Add marinated chicken (discard excess marinade); cook 6–8 minutes until browned.
3. Stir in crushed tomatoes, remaining 1/2 tsp garam masala, and sugar. Simmer 15 minutes, stirring occasionally.
4. Reduce heat to low; stir in cream. Cook 2 minutes until warmed through. Garnish with cilantro.

The magic here? Simmering the tomatoes with a touch of sugar balances the sauce’s richness—no fancy techniques required.

Tip: For extra depth, add a pinch of smoked paprika with the garam masala.

Chicken Dhansak Boneless

This fragrant, slightly sweet and spicy Indian-inspired dish is a weeknight winner—tender chicken simmers in a rich lentil and tomato sauce for a hearty, flavor-packed meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup red lentils, rinsed
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (14.5 oz) can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp brown sugar
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp cayenne, stirring for 30 seconds to toast the spices.
3. Add the chicken, 1 cup lentils, diced tomatoes, 2 cups broth, 1 tbsp brown sugar, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until lentils are tender and chicken is cooked through.
4. Uncover and simmer for 5 more minutes to thicken slightly. Garnish with cilantro.

The magic here? The lentils melt into the sauce, giving it a velvety texture that clings perfectly to the spiced chicken—no cream needed!

Tip: Serve with warm naan or basmati rice to soak up every bit of that fragrant sauce.

Conclusion

With these 20 bold and flavorful Indian-style boneless chicken recipes, you’ve got endless ways to spice up your weeknight dinners! Whether you’re craving creamy butter chicken or fiery vindaloo, there’s something here for every taste. Try a few, share your favorites in the comments, and don’t forget to pin this roundup for later—happy cooking!