Indian Chicken Curry (Murgh Kari)
Summary
- This recipe for Indian Chicken Curry, also known as Murgh Kari, features tender chicken breast halves simmered in a rich, aromatic sauce. The sauce is made with a blend of traditional Indian spices, crushed tomatoes, and plain yogurt, creating a flavorful and satisfying meal. Serve with basmati rice and naan bread for a complete experience.
All Ingredients - Main Ingredients
- Onion 1.5 cups, chopped
- Fresh cilantro 3 tablespoons, chopped
- Garlic 1 tablespoon, minced
- Fresh ginger root 1.5 teaspoons, grated
- Fresh lemon juice 1 tablespoon
- Skinless, boneless chicken breast halves 2 pounds (8 halves)
- Salt 3 teaspoons
- 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
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
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 (which is 8 halves in this case). Season both sides of the chicken.
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 it until it's completely browned on both sides. The chicken will finish cooking later when added to the curry sauce, so you don't have to cook it through at this point. Set the browned chicken aside. Add a second batch of chicken to the skillet to cook until it's browned, then set it 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 and Liquids
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 . Then, add 1 (15 ounce) can of crushed tomatoes and 1 cup of plain yogurt. Stir these together with the spices and onions. Bring the sauce to a low .
Step 6: Simmer Chicken in Sauce
Add 1 tablespoon of the chopped fresh cilantro and 1 teaspoon of salt to the sauce. Stir everything together. Then, add the browned chicken to the sauce, turning the chicken pieces to coat them evenly with the curry sauce. Pour a half cup of water into the skillet and bring the curry to a .
Step 7: Finish Cooking
Sprinkle the curry with 1 teaspoon of garam masala and the remaining 1 tablespoon of chopped cilantro. Stir everything and flip the chicken again. Cover the skillet and the chicken for about . To check for doneness, insert an instant-read thermometer into the center; it should read at least 165 degrees Fahrenheit (approximately 75°C). When the chicken is done, sprinkle it with the remaining fresh lemon juice.
Step 8: Serve
Serve the Indian Chicken Curry with basmati rice and naan bread, and garnish with more fresh cilantro.
Pro Tips
• For genuinely spicy food, chop small green chilies and stir them into the sauce.
• The chicken will finish cooking in the sauce, so don't cook it through completely when browning.
• Leftovers are even better the next day as flavors meld.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Store
Leftovers are even better the next day as flavors meld.
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Indian Chicken Curry (Murgh Kari)
Cuisine
Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Indian Chicken Curry (Murgh Kari)
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Indian Chicken Curry (Murgh Kari)
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
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