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Indian Chicken Curry (Murgh Kari)

Indian Chicken Curry (Murgh Kari)
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This simple Indian Chicken Curry recipe is pure comfort in a bowl. It features tender, bite-sized chicken pieces simmered in a beautifully spiced, rich, and creamy tomato-yogurt sauce. It’s the perfect flavorful dish for a family dinner and tastes even more amazing the next day!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 3 tsp salt, divided
  • ½ cup neutral cooking oil (like vegetable or canola)
  • 1 ½ cups onion, finely chopped
  • 1 tbsp garlic, freshly minced
  • 1 ½ tsp ginger root, freshly minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper (adjust to your heat preference)
  • 1 (15-oz) can crushed tomatoes
  • 1 cup full-fat plain yogurt, at room temperature
  • ½ cup water
  • 1 tsp garam masala
  • 2 tbsp fresh cilantro, chopped, divided
  • 1 tbsp fresh lemon juice

Instructions

  1. SEAR THE CHICKEN: Pat the chicken pieces dry and sprinkle with 2 teaspoons of salt. Heat the oil in a large skillet or Dutch oven over high heat. Once shimmering, add the chicken in a single layer (work in batches if needed) and brown on all sides. Transfer the chicken to a plate.
  2. BUILD THE BASE: Lower the heat to medium. Add the onion, garlic, and ginger to the same skillet and sauté for 5-8 minutes until the onions are soft and translucent.
  3. BLOOM THE SPICES: Add the curry powder, cumin, turmeric, coriander, and cayenne, along with 1 tablespoon of water. Stir constantly for 1 minute until everything is deeply fragrant.
  4. CREATE THE GRAVY: Stir in the crushed tomatoes, room-temperature yogurt, 1 tablespoon of the cilantro, and the remaining 1 teaspoon of salt. Mix until the sauce is smooth and combined.
  5. SIMMER THE CURRY: Return the browned chicken and any juices back to the skillet. Pour in the ½ cup of water. Bring to a gentle boil, then sprinkle the garam masala and the remaining cilantro over the top. Cover, reduce heat to low, and simmer for 20 minutes, or until the chicken is tender and cooked through.
  6. FINISH & SERVE: Remove from heat and stir in the fresh lemon juice. Let it rest for a few minutes before serving hot.

Notes

  1. Tips & Tricks: Using room-temperature, full-fat yogurt is the secret to a silky, creamy sauce that won’t curdle. Don’t skip browning the chicken—it adds a massive layer of flavor!
  2. Serving Suggestions: This curry is perfect served over fluffy basmati rice with warm naan bread for dipping. A side of cool cucumber raita (yogurt dip) is a wonderful contrast.
  3. Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight! You can also freeze it for up to 3 months. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened.

Find it online: https://masaladiaries.com/indian-chicken-curry-murgh-kari/