Chicken Curry Indian Recipe
This Indian Chicken Curry (Murgh Kari) recipe offers a deeply flavorful, spiced dish that’s more satisfying than takeout. It’s a comforting meal that’s easy to master at home.
Bold spices, tender chicken, and a rich tomato-yogurt sauce come together to create an aromatic curry that’s perfect for family dinners or entertaining guests.
Flavorful Foundations: Ingredients in Indian Chicken Curry (Murgh Kari)
- Chicken breast – Boneless, skinless pieces soak up the rich curry sauce while staying lean and tender.
- Onion – Adds sweetness and body to the curry base, forming a flavorful aromatic layer.
- Garlic & ginger – This classic duo builds the foundation of spice and warmth.
- Curry powder – The main flavor profile, it balances pungent and earthy spices.
- Ground cumin, turmeric, coriander – Each contributes depth: cumin for earthiness, turmeric for warmth and color, coriander for citrusy brightness.
- Cayenne pepper – Delivers a moderate heat, customizable to your spice preference.
- Crushed tomatoes – Provides a tangy, hearty base to carry the spices.
- Plain yogurt – Creamy and slightly tangy, it mellows the heat and enriches the sauce.
- Fresh cilantro – Used both in cooking and as garnish for a fresh, herbal lift.
- Garam masala – A fragrant finishing spice blend that brings everything together.
- Lemon juice – Adds acidity at the end for brightness and balance.
Cooking Magic: Steps to Make Indian Chicken Curry (Murgh Kari)
Begin by browning the salted chicken in oil to seal in flavor. Remove and set aside. Sauté onions, garlic, and ginger in the same pan, then stir in the spices and water, letting them bloom. Add tomatoes, yogurt, and cilantro, then return the chicken to simmer in the sauce. Sprinkle garam masala and finish with a squeeze of lemon for a vibrant finish.
Expert Tips for Indian Chicken Curry (Murgh Kari)
To deepen the flavor, marinate the chicken in yogurt and spices for a few hours before cooking. For a richer texture, substitute part of the water with coconut milk or heavy cream. Adjust cayenne pepper to suit your spice level. Serve with basmati rice or naan to soak up the sauce.
How to Store Leftover Indian Chicken Curry (Murgh Kari)
Store leftover curry in an airtight container in the refrigerator for up to four days. For longer storage, freeze in portioned containers for up to three months. Reheat gently over medium heat, adding a splash of water if the sauce thickens too much.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and remain juicy. Adjust simmering time slightly if needed.
Is this recipe very spicy?
It has moderate heat. Reduce cayenne pepper for a milder curry or increase for more kick.
Can I make this dairy-free?
Substitute plain yogurt with a plant-based alternative like coconut yogurt or cashew cream.
What’s the best side to serve with this?
Steamed basmati rice or warm naan are ideal, helping soak up the flavorful sauce.
Indian Chicken Curry (Murgh Kari)
Ingredients
- 1 tablespoon chopped fresh cilantro
- 1 ½ cups chopped onion
- 2 teaspoons salt
- 1 tablespoon chopped fresh cilantro for garnish
- 1 tablespoon minced garlic
- 1 cup plain yogurt
- 1 tablespoon water
- ½ cup water
- 1 ½ teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 15 ounce can crushed tomatoes
- 1 tablespoon fresh lemon juice
- ½ cup cooking oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 pounds skinless boneless chicken breast halves
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
- Season the chicken breast halves with 2 teaspoons of salt. In a large skillet over high heat, warm the oil and sear the chicken in batches until evenly browned on all sides; transfer the browned meat to a plate and reserve.
- Reduce the heat to medium, then add chopped onion, minced garlic, and ginger to the remaining oil. Sauté until the onion becomes soft and translucent, about 5 to 8 minutes.
- Incorporate curry powder, ground cumin, turmeric, coriander, cayenne, and 1 tablespoon water into the mixture. Stir continuously for approximately 1 minute to toast the spices and blend the flavors.
- Stir in the crushed tomatoes, plain yogurt, 1 tablespoon of chopped cilantro, and 1 teaspoon of salt, ensuring all elements are well combined.
- Return the chicken and its accumulated juices to the skillet. Pour in ½ cup of water and bring the contents to a boil, thoroughly coating the chicken with the sauce.
- Sprinkle the garam masala and the remaining tablespoon of cilantro over the chicken. Cover the skillet and reduce to a simmer.
- Cook for around 20 minutes, or until the chicken is fully cooked and internal temperature reaches at least 165°F (74°C).
- Just before serving, drizzle fresh lemon juice over the curry.