Name: Indian Chicken Curry (Murgh Kari)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1.5 cups, chopped Onion; 2 tablespoons, chopped Fresh cilantro; 1 tablespoon, minced Garlic; 1.5 teaspoons, grated Fresh ginger root; 1 tablespoon, fresh juice Lemon; 3 teaspoons Salt; 2 pounds (8 halves) Skinless, boneless chicken breast halves; 0.5 cup Oil; 1 tablespoon Curry powder; 1 teaspoon Ground cumin; 1 teaspoon Ground turmeric; 1 teaspoon Ground coriander; 1 teaspoon Cayenne pepper; 0.5 cup + 1 tablespoon Water; 1 (15 ounce) can Crushed tomatoes; 1 cup Plain yogurt; 1 teaspoon Garam masala

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Calories / Serving

~650 kcal

Recipe by allrecipes on YouTube

Summary

This recipe for Indian Chicken Curry features tender chicken breast halves simmered in a rich, flavorful sauce made with yogurt, crushed tomatoes, and a blend of aromatic spices like curry powder, cumin, turmeric, coriander, and cayenne pepper. It's a satisfying dish that's perfect for dinner and pairs wonderfully with basmati rice and naan bread.

Adjust servings

Tap an ingredient to mark it ready0 of 17 ready

All Ingredients - Main Ingredients

Onion 1.5 cups, chopped
Fresh cilantro 2 tablespoons, chopped
Garlic 1 tablespoon, minced
Fresh ginger root 1.5 teaspoons, grated
Lemon 1 tablespoon, fresh juice
Salt 3 teaspoons
Skinless, boneless chicken breast halves 2 pounds (8 halves)
Oil 0.5 cup
Curry powder 1 tablespoon
Ground cumin 1 teaspoon
Ground turmeric 1 teaspoon
Ground coriander 1 teaspoon
Cayenne pepper 1 teaspoon
Water 0.5 cup + 1 tablespoon
Crushed tomatoes 1 (15 ounce) can
Plain yogurt 1 cup
Garam masala 1 teaspoon

Tools You'll Need

Skillet
Thermometer

Spice level: FieryFor chiliheads only — taste before serving.

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 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 Ingredients

Chop 1.5 cups of onion and 2 tablespoons of fresh cilantro. 1 tablespoon of garlic and grate 1.5 teaspoons of fresh ginger root. Squeeze 1 tablespoon of fresh lemon juice.

Step 2: Season Chicken

Sprinkle 2 teaspoons of salt over 2 pounds of skinless, boneless chicken breast halves (8 halves in this case). Season both sides.

Step 3: Brown Chicken

Heat 0.5 cup of oil in a large skillet over high heat. Add some of the chicken to the hot oil and cook until it's completely browned on both sides. The chicken will finish cooking later in the curry sauce, so it doesn't need to be cooked through at this point. Set the browned chicken aside. Add a second batch of chicken to the skillet and cook until browned. Set aside.

Step 4: Sauté Aromatics

the heat to medium-high. Add the chopped onion, garlic, and grated ginger to the skillet. Cook and stir them until the onion turns translucent, which should take about .

Step 5: Add 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 for about .

Step 6: Combine with Tomatoes and Yogurt

Add 1 (15 ounce) can of crushed tomatoes and 1 cup of plain yogurt to the skillet. Stir these together with the spices and onions until well combined. Bring the sauce to a low .

Step 7: Season Sauce

Add 1 tablespoon of the chopped fresh cilantro and 1 teaspoon of salt to the sauce. Stir everything together.

Step 8: Add Chicken to Sauce

Add the browned chicken pieces to the sauce. Turn the chicken pieces to coat them evenly with the curry sauce.

Step 9: Simmer Curry

Pour 0.5 cup of water into the skillet and bring the curry to a .

Step 10: Final Spice Addition

Sprinkle the curry with 1 teaspoon of garam masala and the remaining 1 tablespoon of chopped cilantro. Stir everything and flip the chicken again to ensure even coating.

Step 11: Cook Chicken Through

Cover the skillet and the chicken for about .

Step 12: Check Doneness and Finish

To check the chicken for doneness, insert an instant-read thermometer into the center; it should read at least 165°F (approximately 75°C) (74°C (approximately 165°F)). When the chicken is done, sprinkle it with the fresh lemon juice.

Step 13: Serve

Serve the Indian Chicken Curry with basmati rice and naan bread, and garnish with more fresh cilantro.

Pro Tips

• Leftovers are even better the next day.

• For genuinely spicy food, chop small green chilies and stir them into the sauce.

Variations

• Add small green chilies for extra heat.

Storage & Leftovers

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

Store
Leftovers are even better the next day.

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Indian Chicken Curry (Murgh Kari)