Oil Free Chicken Curry Recipe

Oil Free Chicken Curry is a quick and flavorful dump-and-go Instant Pot recipe that saves serious cooking time without compromising taste. Juicy chicken is cooked with pantry-friendly whole spices, tomato paste, ginger garlic paste, and water to create a rich Indian chicken curry without adding any oil. This easy chicken curry is gluten free, onion free, and oil free, making it a practical dinner option when you want something warm, spicy, and satisfying in a hurry.

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Recipe Video

Oil Free Chicken Curry Recipe

This oil free chicken curry is a true chicken curry in a hurry. There is no searing, sautéing, frying, or braising involved. You simply prepare a quick masala powder, add everything to the Instant Pot, seal the lid, and pressure cook. It is the kind of recipe that works beautifully on busy weeknights when you want a homemade Indian chicken curry but do not want to spend a long time standing by the stove.

The homemade masala powder is the heart of this recipe, and it takes only a minute or two to make. Whole Kashmiri red chilies, coriander seeds, cumin seeds, and black peppercorns are blended into a bold, aromatic spice mix. This freshly ground masala gives the curry its color, heat, and deep flavor. If you prefer, you can make the masala powder ahead and store it for later, although freshly ground spices always give the best aroma.

You can make this recipe with either boneless chicken or chicken on the bone. Chicken on the bone is especially good here because it releases natural fat into the gravy as it cooks. That natural fat rises to the top and gives the curry a lovely finish, even though no oil is added. Boneless chicken breast or thigh pieces also work well and make the recipe just as convenient.

This Indian chicken curry does not use onion or oil, but it still tastes rich, spicy, and comforting. Tomato paste adds body to the gravy, ginger garlic paste brings sharpness and depth, and the freshly ground masala creates a strong, satisfying flavor base. Once the chicken, masala powder, tomato paste, ginger garlic paste, salt, and water are mixed together, the Instant Pot does the rest.

Pressure cook the curry on high for 6 minutes, allow a short natural pressure release, and finish with garam masala powder and lemon juice. The result is a delicious zero oil chicken curry with a spicy gravy that is perfect with rice, roti, naan, or any simple side you enjoy.

Ingredients for Zero Oil Chicken Curry

1. Chicken: Use chicken on the bone or boneless chicken pieces such as breast or thigh. Chicken on the bone releases more natural fat into the gravy, but boneless chicken also tastes delicious.
2. Ginger Garlic Paste: Fresh homemade ginger garlic paste gives the curry the best flavor. It adds warmth, aroma, and depth to the gravy.
3. Tomato Paste: Use store-bought tomato paste from a can or tube. It helps create a smooth, rich base without using onions or oil.
4. Masala Powder: The masala is made with dry whole Kashmiri red chilies, coriander seeds, cumin seeds, and whole black peppercorns.
5. Garnish: Garam masala powder is added at the end for extra aroma.
6. Lime or Lemon Juice: A little citrus brightens the curry and balances the heat.

Tips – Zero Oil Chicken Curry

1. If you prefer a curry with more natural fat in the gravy, use skinless chicken on the bone.
2. Do not skip the dry whole Kashmiri red chilies. They are essential for the color, taste, and spicy character of this curry.
3. For extra tang, add more lemon or lime juice just before serving.
4. Follow the ingredient measurements closely for the best flavor and balance.
5. Fresh ginger garlic paste makes a noticeable difference and gives the curry a cleaner, brighter taste.

Pro Tip: This oil free chicken curry is spicy. To reduce the heat, remove the seeds from the Kashmiri red chilies before grinding them with the other whole spices. Do not replace them with Deggi Mirch powder or paprika, as the flavor will not be the same.

How Long Can You Store Oil Free Chicken Curry?

You can store oil free chicken curry in the refrigerator for up to 4 days. Keep it in a clean, airtight container. Reheat it until hot before serving. If the gravy thickens in the fridge, add a splash of water while reheating to bring it back to your preferred consistency.

How to Make Oil Free Chicken Curry?

Steps in words below pictures

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