Mastering the Aromatic Art of Indian Chicken Curry (Murgh Kari)
An authentic, easy-to-make Indian Chicken Curry (Murgh Kari) with a spicy tomato and yogurt base. Better than takeout and perfect with basmati rice.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
3 tablespoons cooking oil
1.5 cups chopped onion
1 tablespoon minced garlic
1.5 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
15 ounces crushed tomatoes
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon salt
0.5 cup water
1 teaspoon garam masala
1 tablespoon fresh lemon juice
Instructions
1. Sprinkle chicken with 2 teaspoons salt. Brown in oil over high heat in batches; remove and set aside.
2. Reduce heat to medium. Sauté onion, garlic, and ginger until soft and translucent (5 to 8 minutes).
3. Stir in curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon water. Heat for 1 minute.
4. Add crushed tomatoes, yogurt, 1 tablespoon cilantro, and 1 teaspoon salt. Stir to combine.
5. Return chicken to skillet with any juices. Add 0.5 cup water and bring to a boil.
6. Sprinkle with garam masala and remaining cilantro. Cover and simmer for 20 minutes.
7. Drizzle with fresh lemon juice before serving.
Notes
Substitute chicken thighs for a juicier texture.
Use coconut milk instead of yogurt for a dairy-free version.
Adjust cayenne pepper to control the heat level.
Nutrition
- Serving Size: 1 plate
- Calories: 427
- Sugar: 5g
- Sodium: 1370mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Find it online: https://www.flavourrecipe.com/indian-chicken-curry-murgh-kari/