Indian Chicken Curry (Murgh Kari)

Come on into my kitchen! Today, I want to share something that’s more than just a recipe. It’s a warm hug in a bowl. We’re making a classic Indian Chicken Curry, or Murgh Kari. But this isn’t just any old curry. This is the stuff that takes me right back to the heart of home cooking.

In so many homes across India, the smell of chicken curry means it’s Sunday. It’s a day for family. For relaxing. A time for celebration or just a comforting meal after a long week.

Every family has its own secret version. This one is inspired by the simple, delicious recipes passed down from one generation to the next. I wanted to create something that anyone could make. It’s super easy for beginners, but it’s got a deep, rich flavor that’ll knock your socks off, even if you’re a curry pro. It’s got that perfect balance—aromatic and creamy without being complicated.

So, grab your apron. Let’s make something amazing together. I’ll be right here with you, every step of the way.

What You’re Getting Into

Before we start, let’s quickly go over the plan. Knowing what’s coming makes everything way more fun and less stressful.

Time Commitment: You’ll need about an hour from start to finish. Plan on 20 minutes to chop stuff up and get organized, and then 40 minutes for the fun part—the cooking and simmering, where all the magic happens.

Servings & Scaling: This recipe makes a generous meal for 6 people. But what if you’re just cooking for two? Easy. Just cut all the ingredients in half. Feeding a whole crowd? Double everything! This recipe is super flexible.

Servings	Chicken	Onion	Tomatoes (15oz can)	Yogurt	Key Spices (each)
3	1 pound	¾ cup	½ can	½ cup	½ tsp
6 (Original)	2 pounds	1 ½ cups	1 can	1 cup	1 tsp
12	4 pounds	3 cups	2 cans	2 cups	2 tsp

Difficulty Level: I’d call this one easy-to-medium. If you’ve never made curry from scratch, this is the perfect place to start. The steps are super clear. And if you’re an old hand at this, it’s a fantastic way to nail a classic.

Equipment Needed: You don’t need any fancy gadgets. A big, heavy-bottomed skillet or a Dutch oven is your best friend here because it heats everything evenly, so nothing burns on the bottom. You’ll also need a knife, a cutting board, and your measuring cups and spoons. An instant-read thermometer is nice to have to make sure your chicken is cooked perfectly, but you can definitely manage without it.

Meal Prep & Make-Ahead: Here’s a little secret I love: this curry is even better the next day. Seriously. The flavors all get to know each other overnight and just… wow. You can make the whole thing 1-2 days ahead, which makes it perfect for a dinner party or a ridiculously easy weeknight meal.

The Good Stuff: What You’ll Need

Great food starts with great ingredients. Let’s walk through what we need and why it all matters.

The star of the show is 2 pounds of skinless, boneless chicken breast, cut into bite-sized chunks. I like breast meat because it cooks fast, but if you want something even juicier and more flavorful, go for boneless, skinless chicken thighs. You really can’t go wrong.

Our flavor foundation is built on the holy trinity of Indian cooking: 1 ½ cups of finely chopped onion, 1 tablespoon of fresh minced garlic, and 1 ½ teaspoons of fresh minced ginger. Please, if you can, use the fresh stuff. I recently tried using the jarred paste when I was in a rush, and it just doesn’t have the same zing. Fresh is always better here.

Next up, the spices—the very soul of our curry. I know it might look like a long list, but trust me, each one plays a special part.

• 1 tablespoon curry powder (a good starting blend)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper (for a little kick—use more or less depending on how you like it!)
• 1 teaspoon garam masala (our secret weapon at the end!)

For that creamy, dreamy gravy, we need one 15-ounce can of crushed tomatoes and 1 cup of plain yogurt. Here’s a big tip: Use full-fat yogurt and let it sit on the counter for about 30 minutes to come to room temperature. This tiny step is so important because it stops the yogurt from getting all weird and clumpy when you add it to the hot pan. It’s the trick to a silky-smooth sauce. If you can’t do dairy, a thick coconut yogurt works great, too.

And to finish it all off? A bit of freshness from 2 tablespoons of chopped fresh cilantro and a bright squeeze of 1 tablespoon of fresh lemon juice. It just wakes everything up. Of course, you’ll also need about ½ cup of cooking oil and some salt.

Let’s Get Cooking: Step-by-Step

Alright, everything’s chopped and ready to go? Let’s do this. I’ll walk you through it.

Step 1: Get That Chicken Golden

First up, the chicken. Sprinkle it with about 2 teaspoons of salt. Get your skillet nice and hot over high heat, then add the oil. Wait till you see it shimmer just a little bit. Now add the chicken. Spread it out in a single layer. Hear that sizzle? That’s the sound of pure flavor being created. Don’t crowd the pan! If you need to, do it in two batches. We’re not trying to cook the chicken all the way through here, just get a beautiful golden-brown crust on it. Once it’s browned, take it out and set it on a plate. And all those brown bits stuck to the pan? That’s gold. Don’t you dare wash that out.

Step 2: Build the Flavor Base

Turn the heat down to medium. Add your chopped onion, garlic, and ginger right into that flavorful oil. Your kitchen is about to smell incredible. Cook them for about 5 to 8 minutes, stirring once in a while, until the onions are soft and a little bit sweet. Now for the spices. Dump in the curry powder, cumin, turmeric, coriander, and cayenne, along with 1 tablespoon of water. Stir like crazy for about one minute. We’re basically toasting the spices to wake them up and make them extra delicious.

Step 3: Create the Creamy Gravy

Okay, now stir in the crushed tomatoes, that room-temperature yogurt (see, I told you it was important!), 1 tablespoon of the cilantro, and 1 teaspoon of salt. Keep stirring gently until it’s all one beautiful, uniform sauce. Let it bubble away for a few minutes so the flavors can start to mingle.

Step 4: Let it All Simmer to Perfection

Time to bring it all home. Add the browned chicken—and any juices from the plate—back into the skillet. Pour in ½ cup of water and give everything a good stir, making sure every piece of chicken is coated in that gorgeous sauce. Bring it to a gentle boil. Now, sprinkle the garam masala and the rest of the cilantro over the top. We add the garam masala at the very end to keep its delicate, fragrant flavor from cooking away.

Pop a lid on the skillet, turn the heat way down to low, and let it simmer for about 20 minutes. This is where it all comes together. The chicken will get unbelievably tender and soak up all that flavor. Go relax for a bit. You’ll know it’s done when the chicken is cooked through (at least 165°F or 74°C if you’re using a thermometer). The final touch? A squeeze of fresh lemon juice right before you serve it. It brightens up the whole dish.

Make It Yours: Fun Twists & Swaps

Think of this recipe as your favorite pair of jeans. It’s fantastic on its own, but you can dress it up however you want. Here are a few ideas:

• Go Dairy-Free: Easy. Just swap the regular yogurt for a full-fat coconut milk or a good-quality dairy-free yogurt.
• Veggie Power: Don’t eat meat? Use cubes of paneer instead (add them for the last 10 minutes of simmering so they don’t get tough). Or, throw in a can of chickpeas or some roasted veggies like cauliflower and potatoes.
• Adjust the Heat: Want it mild? Cut back on the cayenne pepper or leave it out. Love the heat? Add a little extra cayenne or toss in a finely chopped green chili with the onions.
• Add More Veggies: Want to make it a one-pot meal? Add some diced potatoes, carrots, or green peas during the last 15-20 minutes of simmering.

Time to Eat! (And What to Do with Leftovers)

Your masterpiece is ready! Serve it up piping hot in some nice big bowls. A sprinkle of fresh cilantro on top always looks great.

You absolutely need some fluffy, steamed basmati rice to soak up all that amazing gravy. And in my house, warm naan bread for dipping is pretty much non-negotiable. If you want something cool and fresh on the side, a simple cucumber raita (a yogurt dip) or a quick chopped salad is perfect.

And leftovers? They are honestly the best part. Let the curry cool down, then store it in an airtight container in the fridge for up to 4 days. It freezes perfectly, too! Just pop it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight and gently reheat it on the stove. You might need to add a splash of water to loosen the gravy a bit.

I really hope you love making and eating this curry as much as I do. Happy cooking!

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