Name: Indian Chicken Curry (Murgh Kari)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 pounds Skinless, boneless chicken breast halves; 0.5 cup Oil; 15 ounce can Crushed tomatoes; 1 cup Plain yogurt; 1.5 cups Onion; 2 tablespoons Fresh cilantro; 1 tablespoon Garlic; 1.5 teaspoons Fresh ginger root; 2 tablespoons Fresh lemon juice; 3 teaspoons Salt; 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 teaspoon Garam masala

Ready in

45 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~660 kcal

Recipe by allrecipes on YouTube

Summary

This recipe for Indian Chicken Curry, also known as Murgh Kari, features tender chicken breast simmered in a rich, flavorful sauce made with a blend of aromatic spices, crushed tomatoes, and creamy yogurt. It's a satisfying and spicy dish that pairs perfectly with basmati rice and naan bread.

Adjust servings

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All Ingredients - Main Ingredients

Skinless, boneless chicken breast halves 2 pounds
Oil 0.5 cup
Crushed tomatoes 15 ounce can
Plain yogurt 1 cup

All Ingredients - Aromatics & Spices

Onion 1.5 cups
Fresh cilantro 2 tablespoons
Garlic 1 tablespoon
Fresh ginger root 1.5 teaspoons
Fresh lemon juice 2 tablespoons
Salt 3 teaspoons
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
Garam masala 1 teaspoon

Tools You'll Need

Skillet
Thermometer

Spice level: HotPack water — this one bites back.

From:GingerCurry powderCayenne pepperGaram masala

Don't have an ingredient? Try these 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

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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 .

Step 4: 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.

Step 5: 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 .

Step 6: 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.

Pro Tips

• Serve with basmati rice and naan bread.

• Garnish with fresh cilantro.

Variations

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

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Indian Chicken Curry (Murgh Kari)