Name: Indian Chicken Curry (Murgh Kari)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 1/2 cups Onion; 2 tablespoons, chopped Fresh cilantro; 1 tablespoon, minced Garlic; 1 1/2 teaspoons, minced Fresh ginger root; 1 tablespoon Fresh lemon juice; 2 lbs Skinless, boneless chicken breast halves; 3 teaspoons, divided Salt; 1/2 cup Vegetable oil; 1 (15 ounce) can Crushed tomatoes; 1 cup Plain yogurt; 1/2 cup + 1 tablespoon Water; 1 tablespoon Curry powder; 1 teaspoon Ground cumin; 1 teaspoon Ground turmeric; 1 teaspoon Ground coriander; 1 teaspoon Cayenne pepper; 1 teaspoon Garam masala

Ready in

50 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

35 min

Serving

4 People

Calories / Serving

~480 kcal

Recipe by allrecipes on YouTube

Summary

A flavorful and authentic Indian chicken curry made with a rich, spiced tomato and yogurt sauce. The chicken is first browned to lock in flavor and then simmered in the creamy curry until tender and fully cooked.

Adjust servings

Tap an ingredient to mark it ready0 of 17 ready

All Ingredients - Main Ingredients

Onion 1 1/2 cups
Fresh cilantro 2 tablespoons, chopped
Garlic 1 tablespoon, minced
Fresh ginger root 1 1/2 teaspoons, minced
Fresh lemon juice 1 tablespoon
Skinless, boneless chicken breast halves 2 lbs
Salt 3 teaspoons, divided
Vegetable oil 1/2 cup
Crushed tomatoes 1 (15 ounce) can
Plain yogurt 1 cup
Water 1/2 cup + 1 tablespoon

All Ingredients - Spices

Curry powder 1 tablespoon
Ground cumin 1 teaspoon
Ground turmeric 1 teaspoon
Ground coriander 1 teaspoon
Cayenne pepper 1 teaspoon
Garam masala 1 teaspoon

Tools You'll Need

Skillet

Spice level: HotPack water — this one bites back.

From:GingerCurry powderCayenne pepperGaram masala

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Chop 1 1/2 cups of onion. Chop 2 tablespoons of fresh cilantro. 1 tablespoon of garlic. 1 1/2 teaspoons of fresh ginger root. Squeeze 1 tablespoon of fresh lemon juice.

Step 2: Season and Brown the Chicken

Sprinkle 2 lbs of chicken breast halves with 2 teaspoons of salt, seasoning both sides. Heat 1/2 cup of oil in a large skillet over high heat. Working in batches, add the chicken to the hot oil and cook until completely browned on both sides. Remove the chicken and set it aside on a paper towel-lined plate.

Step 3: Sauté the Aromatics

the heat to medium-high. Add the chopped onion, garlic, and ginger to the same skillet. Cook and stir for about , until the onion becomes translucent.

Step 4: Toast the Spices

Add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1 teaspoon of cayenne pepper, and 1 tablespoon of water to the skillet. Stir the mixture and cook for about until fragrant.

Step 5: Create the Curry Sauce

Add one 15-ounce can of crushed tomatoes and 1 cup of plain yogurt to the skillet. Stir to combine with the spices and onions, and bring the sauce to a low .

Step 6: Season the Sauce

Stir in 1 tablespoon of the chopped fresh cilantro and 1 teaspoon of salt.

Step 7: Simmer the Chicken

Return the browned chicken to the skillet. Turn the chicken pieces to coat them evenly with the curry sauce. Pour in 1/2 cup of water and bring the curry to a .

Step 8: Add Final Spices and Herbs

Sprinkle the curry with 1 teaspoon of garam masala and the remaining 1 tablespoon of chopped cilantro. Stir everything to combine.

Step 9: Cover and Cook

Cover the skillet and the chicken for about , or until the chicken is cooked through and the internal temperature reaches at least 165°F (approximately 75°C) (74°C (approximately 165°F)).

Step 10: Finish and Serve

Once the chicken is cooked, sprinkle it with the fresh lemon juice. Serve hot with basmati rice and naan bread, garnished with more fresh cilantro if desired.

Pro Tips

• The leftovers are even better the next day.

• For a spicier dish, add chopped small green chilies into the sauce.

• Serve with basmati rice and naan bread for a complete meal.

Variations

• Add chopped green chilies for extra heat.

Storage & Leftovers

How to keep what you don't finish — pulled straight from the recipe.

Store
The leftovers are even better the next day.

Was this recipe helpful?

Comments

Loading comments...

From this Creator

Indian Chicken Curry (Murgh Kari)