Oil Free Chicken Curry is a time-saving, dump-and-go Instant Pot recipe that delivers juicy, flavorful chicken cooked on the bone with a quick homemade masala made from pantry whole spices and tomato paste. This version is gluten-free, onion-free and oil-free — perfect for a fast, delicious weeknight meal.
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Recipe Video
Oil Free Chicken Curry Recipe
This is a quick chicken curry — simple, no active cooking needed. There’s no searing, sautéing or frying. The only prep is making a quick masala powder from whole spices, which takes a minute or two.
You can use bone-in or boneless chicken. The recipe skips onions and oil yet gives excellent flavor because the chicken’s natural fat blends into the gravy, creating a rich, satisfying finish.
Make a masala by toasting or directly grinding dry Kashmiri red chilies, coriander seeds, cumin seeds and black peppercorns. Combine the masala with ginger-garlic paste, tomato paste and water, add the chicken, seal the Instant Pot and pressure cook.
Ready in about 11 minutes total — 5 minutes prep and 6 minutes pressure cook (plus natural release). You can also make the masala ahead and store it for future use, though using freshly ground spices gives the best aroma.
Ingredients for Zero oil Chicken Curry
- Chicken: Bone-in or boneless (breast or thigh). Bone-in pieces add more fat to the gravy but boneless is equally tasty.
- Ginger Garlic Paste: Fresh homemade paste works best; it can be frozen for longer storage.
- Tomato Paste: Use store-bought paste from a can or tube.
- For the Masala Powder: Dry Kashmiri red chilies, coriander seeds, cumin seeds and whole black peppercorns.
- Garnish: Garam masala powder and lemon or lime juice to finish.
Tips – Zero oil Chicken Curry
- For more richness, use bone-in, skinless chicken pieces.
- Don’t skip the dry Kashmiri red chilies — they add color and depth of flavor. To reduce heat, remove seeds before grinding.
- Add extra lemon or lime juice for more tang.
- Follow the recipe measurements for balanced flavor; small substitutions can change the result.
- Fresh, homemade ginger-garlic paste noticeably improves the dish.
Pro Tip: This curry is on the spicy side. To lower heat, remove seeds from the Kashmiri chilies before grinding. Avoid substituting Deggi Mirch or Paprika for the chilies if you want the same flavor profile.
How long can you store Oil Free Chicken Curry?
Store the cooked curry in the refrigerator for up to 4 days in an airtight container.
How to make Oil Free Chicken Curry?
Steps in words below pictures
Time needed: 11 minutes
How to make Oil Free Chicken Curry?
- Make the Masala Powder
Add the dry Kashmiri red chilies (stem and crown removed, seeds optional), coriander seeds, cumin seeds and black peppercorns to a blender and grind to a fine powder. Set aside.
- Dump all ingredients in the cooking vessel
Place 2 cups water and tomato paste into the Instant Pot and mix. Add chicken pieces, ginger-garlic paste, and the masala powder. Stir to combine so the pastes and spices distribute evenly.
- Pressure cook
Seal the Instant Pot and pressure cook on HIGH for 6 minutes. Allow a natural pressure release for 5–10 minutes, then open the lid. The chicken’s fat will rise to the surface, giving the gravy a nice sheen.
- Finish and serve
Sprinkle garam masala and a squeeze of lemon or lime juice before serving. Serve hot.
Love Chicken? Try other easy chicken recipes from Foodies Terminal.
Oil Free Chicken Curry
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Ingredients
- 500 gms Chicken on the bones, skin removed and cut into 2.5″ pieces (1.10 pound)
- 2 tbsp Ginger garlic paste
- 1.5 tbsp Tomato paste
- Salt (to taste)
- 2 cups Water
For the Masala Powder
- 10 whole Kashmiri red chilies (dry)
- 1 tbsp Coriander seeds
- 1 tbsp Whole cumin seeds
- 10 Black peppercorns
For the garnish
- 1 tsp Garam masala powder
- Lemon juice according to taste
Instructions
Making the Masala Powder
- Remove the crown from the dry Kashmiri red chilies. If you prefer milder heat, remove the seeds as well.
- Combine cumin seeds, coriander seeds, peppercorns and chilies in a blender and grind to a smooth powder. Set aside.
How to make Oil Free Chicken Curry in the Instant Pot?
- Wash the chicken pieces and set aside.
- Add 2 cups of water to the Instant Pot and mix in tomato paste.
- Add the chicken, ginger-garlic paste and the ground masala. Mix well.
- Cover, seal and pressure cook on HIGH for 6 minutes.
- After cooking, allow a natural pressure release for 5–10 minutes, then release any remaining pressure and open the pot.
- Garnish with garam masala and lemon juice. Serve hot.
How to make Oil Free Chicken Curry on the stovetop?
- Follow the same steps but use a deep, heavy-bottomed pan or kadai. Cover and cook over medium-low heat for about 15–20 minutes until the chicken is done.
Notes
- Measuring units: 1 cup = 240 ml & 1 teaspoon = 5 ml.
- You may use boneless chicken (breast or thighs) if preferred.
- This recipe yields a moderately saucy curry. For a thicker consistency, simmer on Saute (Normal) in the Instant Pot for a few minutes until reduced.
Calorie details are provided by a third-party application and should be used as an estimate only.
Nutrition
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Carbohydrates: 8.6g
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Protein: 18.6g
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Fat: 4.1g
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