Introduction:
Chicken curry is a comfort food for many Indians. But what if you could enjoy the same rich flavors without using even a single drop of oil? Sounds impossible? Not at all! In this recipe, we will make a delicious, aromatic, and spicy Chicken Curry Without Oil, perfect for your healthy dinner goals.
This recipe is ideal for weight watchers, fitness lovers, heart patients, and even beginners who want something tasty without compromising health. Let’s explore how you can cook tender chicken curry without oil — using only the moisture from onions, tomatoes, and chicken fat itself.
🛒 Ingredients You’ll Need
(Serves 3–4 people)
500 grams chicken (with bone preferred)
2 large onions (finely chopped)
2 medium tomatoes (finely chopped or pureed)
1 tablespoon ginger-garlic paste
2 green chilies (slit)
½ cup curd (whisked)
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
Handful of chopped coriander leaves
Water as needed
Step-by-Step Instructions
Step 1: Preheat the Pan (No Oil!)
Place a thick-bottomed kadhai or pan on low flame. No oil is needed. Make sure the pan is hot before you start.
Step 2: Add Onions & Sweat Them
Add finely chopped onions and a pinch of salt (this helps them release water). Stir continuously on medium-low flame.
💡 Pro Tip: Cover the lid for 2–3 minutes. The onions will sweat and cook in their own moisture.
Step 3: Mix in Ginger-Garlic Paste and Green Chilies
Now, add the ginger-garlic paste and the slit green chilies to the softened onions. Keep stirring gently on medium flame. Within a couple of minutes, the raw smell will fade away, and you’ll start noticing a deep, flavorful aroma filling your kitchen. This step builds the base flavor of your curry, so don’t rush it — let it cook nicely.
Step 4: Add Tomatoes and Cook Slowly Without Oil
Add the chopped or pureed tomatoes into the pan and mix everything thoroughly. Sprinkle in turmeric powder, red chili powder, coriander powder, and salt. Give it a good stir so the spices coat the mixture evenly.
Now cover the pan with a lid and let it cook on low flame. The tomatoes will slowly release their natural juices, softening and blending with the spices to form a thick, flavorful masala. This slow cooking process replaces oil completely and brings out the true richness of the ingredients.
Step 5: Add Chicken & Curd
Add the chicken pieces and mix thoroughly. Keep stirring for 2–3 minutes.
Now add the whisked curd slowly, while mixing continuously to prevent curdling.
💡 Curd replaces oil here! It adds richness, smoothness, and helps in cooking the chicken.
Step 6: Let It Cook in Its Own Juices
Cover the pan with a tight lid. Cook on low flame for 20–25 minutes. Stir occasionally. Chicken will release fat and water.
If needed, add ¼ cup water depending on your desired curry consistency.
Step 7: Finish with Garam Masala and Fresh Coriander
Once the chicken is fully cooked and tender, sprinkle some garam masala over the curry. Add a handful of freshly chopped coriander leaves for that final burst of aroma and color.
Give everything a gentle stir so the flavors blend well. Switch off the heat and let the curry sit, covered, for about 5 minutes — this short resting time helps the spices settle and deepen the flavor before serving.
🍽️ Serving Suggestions
Serve hot with plain rice, brown rice, roti, or multigrain paratha.
Pair it with a bowl of curd or cucumber raita for a complete meal.
Add a slice of lemon and raw onion rings on the side for extra zing.
💡 Tips & Variations
Want it spicier? Add crushed black pepper or extra green chilies.
Avoid curd? Use tomato puree only and add a spoon of kasuri methi for aroma.
For extra flavor: Add a bay leaf or 1 crushed cardamom while cooking onions.
No fresh coriander? Use coriander powder at the end for some herby touch.
❓FAQs – Chicken Curry Without Oil
🔸 Can I make this in a pressure cooker?
Yes! After adding chicken and curd, pressure cook for 2–3 whistles on medium flame.
🔸 Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor and richness naturally.
🔸 Will it taste good without oil?
Absolutely! The natural fats from chicken and moisture from onions/tomatoes build a beautiful masala base.
🧾 Final Words
This Chicken Curry Without Oil proves that you don’t need ghee or oil to enjoy flavorful Indian food. It’s a guilt-free, healthy dinner recipe that’s perfect for your blog readers who are looking to eat smart and stay fit.
You can cook it even if you’re a beginner, a busy parent, or someone on a health journey — it tastes fantastic every time.