Indian Chicken Curry (Murgh Kari)

Step 1: Prepare the Ingredients

Chop 1 1/2 cups of onion. Chop 2 tablespoons of fresh cilantro. Mince 1 tablespoon of garlic. Mince 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

Reduce the heat to medium-high. Add the chopped onion, minced garlic, and minced ginger to the same skillet. Cook and stir for about 8 minutes, 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 1 minute 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 simmer.

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 simmer.

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 simmer the chicken for about 20 minutes, or until the chicken is cooked through and the internal temperature reaches at least 165°F (≈75°C) (approximately 75°C) (74°C (≈165°F) (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.

• 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.

• Add chopped green chilies for extra heat.