Indian Chicken Curry (Murgh Kari)
Main Ingredients
Aromatics & Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Aromatics
Chop 1.5 cups of onion, 2 tablespoons of fresh cilantro, 1 tablespoon of garlic, grate 1.5 teaspoons of fresh ginger root, and squeeze 1 tablespoon of fresh lemon juice. Set aside.
Season and Brown Chicken
Sprinkle 2 pounds of skinless, boneless chicken breast halves with 2 teaspoons of salt on both sides. Heat 0.5 cup of oil in a large skillet over high heat. Add the chicken in batches and cook until completely browned on both sides. The chicken does not need to be cooked through at this point. Set the browned chicken aside.
Sauté Aromatics and Spices
the heat to medium-high. Add the chopped onion, garlic, and grated ginger to the skillet. Cook and stir for about , until the onion is translucent. 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. Stir the spice mixture for about .
Prepare Curry Sauce
Add one 15-ounce can of crushed tomatoes and 1 cup of plain yogurt to the skillet. Stir together with the spices and onions, and bring the sauce to a low . Add 1 tablespoon of the chopped fresh cilantro and 1 teaspoon of salt. Stir everything together.
Simmer Chicken in Curry
Add the browned chicken pieces to the sauce and turn them to coat evenly. Pour 0.5 cup of water into the skillet and bring the curry to a . Sprinkle with 1 teaspoon of garam masala and the remaining 1 tablespoon of chopped cilantro. Stir everything and flip the chicken. Cover the skillet and for about .
Finish and Serve
Check chicken for doneness with an instant-read thermometer; it should read at least 165°F (approximately 75°C) (74°C (approximately 165°F)). Sprinkle with the remaining 1 tablespoon of fresh lemon juice. Serve hot with basmati rice and naan bread, garnished with fresh cilantro.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- For genuinely spicy foodCustomise
Chop small green chilies and stir them into the sauce.
Helpful Tips
Small details that can improve the final result.
Your Notes
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