Creamy Boneless Chicken Gravy Recipe for Rice & Roti

This Boneless Chicken Gravy Recipe offers a delicious alternative to Chicken Tikka Masala or baked chicken dishes. Tender, juicy chicken chunks are simmered in a rich sauce made from onion, tomato, warming spices, almond and cream. Ready in under 30 minutes.

Prepare it in the Instant Pot, on the stovetop or in a regular pressure cooker. Serve with naan, crusty bread, brown or white rice, chapati or paratha.

Boneless Chicken Gravy Recipe — Indian Style

This almond-enriched boneless chicken gravy has a creamy, buttery texture and a subtle nutty sweetness from the almonds. Use boneless chicken thighs or breasts and any neutral oil if you prefer to skip ghee. The garam masala finish and a splash of cream lift the flavors beautifully.

Keep the sauce thinner if you plan to eat it with rice or quinoa; for breads like naan or chapati, a slightly thicker gravy works well.

I developed this recipe as a change from routine chicken dishes and now make it often for family meals and potlucks. It’s simple, flavorful and reliably tender.

Ingredients (see Recipe Card for measurements)

1. Boneless chicken: Thighs or breasts cut into approximately 3″ chunks.
2. Onion: Finely chopped.
3. Ginger-garlic paste: Homemade or store-bought.
4. Tomato paste or puree: Store-bought paste diluted with water or blended fresh tomatoes.
5. Dry spices: Turmeric, coriander, cumin and Kashmiri or Deggi Mirch/paprika for color and mild heat.
6. Almond flour or paste: The star ingredient—adds creaminess and subtle sweetness.
7. Tempering spices (optional): Green cardamom, black peppercorns and bay leaf.
8. Ghee or neutral oil: Ghee adds richness; any neutral oil works.
9. Garnish: Kasturi methi (dried fenugreek) or fresh cilantro, garam masala and cream.

Tips & Tricks

1. Cut chunks generously: Chicken shrinks as it cooks, so use larger pieces.
2. Prevent spice burn: Sprinkle a few drops of water after adding dry spices or make a quick spice slurry with a little water and add it in.
3. Don’t over-fry after adding almond: Sauté only briefly to preserve texture.
4. Finish with garam masala and Kasturi methi: Add them at the end and simmer for a minute to infuse aroma.

Step-by-step Method

Time needed: 25 minutes

1. Temper the ghee or oil: Heat ghee or oil and sizzle the whole tempering spices briefly.
2. Fry the onions: Cook until lightly golden.
3. Sauté ginger-garlic: Cook until the raw aroma fades.
4. Add dry spices: Fry briefly; add a few drops of water if needed to prevent burning.
5. Add chicken: Sauté until the pieces turn opaque.
6. Add tomato paste or puree: Mix and sauté for a minute.
7. Mix in almond flour or paste: Stir well to combine.
8. Add water and deglaze: Pour the chosen amount of water and scrape the pot so nothing sticks to the bottom.
9. Pressure cook: For Instant Pot: pressure cook on HIGH for 4 minutes, then allow natural release for 5 minutes before releasing remaining pressure.
10. Finish with garnishes and cream: Stir in garam masala, Kasturi methi (or cilantro) and whisked cream; simmer briefly and adjust consistency. Serve hot.

If you use the Instant Pot, watch for the burn message—deglazing well prevents stuck bits.

Boneless Chicken Gravy Recipe

This Almond Boneless Chicken Gravy can be made within 30 minutes and brings a fresh twist to everyday chicken curries. Almond flour or paste adds flavor and texture, but you can omit it if needed.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 237.5 kcal

Author: Meghna

Ingredients

• 550 g boneless chicken thighs or breasts, cut into 3″ chunks
• 2 cups finely chopped onion
• 1 tbsp ginger-garlic paste
• 2 tbsp tomato paste diluted with 3 tbsp water (or fresh puree)
• 2 tbsp almond flour or 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 or Kashmiri/Deggi mirch
• 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 fresh cilantro)
• ½ tsp garam masala powder

Water

• 1 cup for a thicker gravy (best with breads)
• 1.5 cups for a thinner gravy (best with rice or quinoa)

Instructions

1. Wash and pat dry the chicken, then cut into large chunks and set aside.
2. Set the Instant Pot to SAUTE (NORMAL). Add ghee or oil and sizzle the whole spices and bay leaf briefly.
3. Add chopped onions and fry until lightly golden, about 5 minutes. Season with salt.
4. Add ginger-garlic paste and sauté until the raw smell fades.
5. Add dry spices and fry about 2 minutes. If needed, sprinkle a few drops of water to prevent sticking.
6. Add chicken pieces and sauté until opaque, 2–3 minutes.
7. Stir in diluted tomato paste or puree and sauté for about a minute.
8. Add almond flour or paste and mix well.
9. Pour in the chosen amount of water and deglaze the pot thoroughly, scraping any bits from the bottom. Cancel SAUTE.
10. Pressure cook on HIGH for 4 minutes. Allow natural release for 5 minutes, then release remaining pressure.
11. Open lid, mix in garam masala, Kasturi methi (or cilantro) and whisked cream. Simmer on SAUTE (LOW) for 1–2 minutes, then cover and let rest for 5 minutes before serving.

Notes

1. 1 cup = 240 ml; 1 teaspoon = 5 ml.
2. Almond flour or almond paste both work. To make a quick paste: soak almonds in hot water for 15 minutes, remove skins and blend with a little water.
3. If using almond paste, add it before adding water and sauté briefly.
4. To avoid burnt spices, mix dry spices with a few teaspoons of water into a slurry, or sprinkle a few drops of water after adding them.
5. To make nut-free: replace almond with 2 tbsp whisked yogurt (lower heat before adding to prevent curdling).
6. Dairy-free option: use 2 tbsp coconut cream instead of dairy cream.
7. If using bone-in chicken, increase pressure-cooking time to 6 minutes on HIGH.

Nutrition

Calories: 237.5 kcal | Carbohydrates: 18.2 g | Protein: 28.9 g | Fat: 5.6 g

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