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Indian Chicken Curry (Murgh Kari)

4

60 min

Indian Chicken Curry (Murgh Kari)

Indian Chicken Curry (Murgh Kari) Photo 1

Time

60 min

Serving

6 persons

Calories

427

Rating

4.00★ (1)

Cuisine

Indian
Author: Victoria Buriak
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Ingredients

  • skinless, boneless chicken breast halves: 2 pound
  • salt: 2 tsp
  • cooking oil: 0.5 cup
  • onion: 1.5 cups (chopped)
  • garlic: 1 Tbsp (minced)
  • ginger root: 1.5 tsp (fresh; minced)
  • curry powder: 1 Tbsp
  • ground cumin: 1 tsp
  • ground turmeric: 1 tsp
  • ground coriander: 1 tsp
  • cayenne pepper: 1 tsp
  • water: 1 Tbsp
  • tomatoes: 1 can (15 ounce can, crushed)
  • plain yogurt: 1 cup
  • cilantro: 1 Tbsp (fresh; chopped)
  • salt: 1 tsp
  • water: 0.5 cup
  • Garam Masala: 1 tsp
  • cilantro: 1 Tbsp (fresh; chopped)
  • lemon juice: 1 Tbsp (fresh)

Metric Conversion

Stages of cooking

Indian Chicken Curry (Murgh Kari) Photo 21
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Indian Chicken Curry (Murgh Kari) Photo 6 5
  1. Sprinkle the chicken breasts with 2 teaspoons salt.
    Indian Chicken Curry (Murgh Kari) Photo 2
  2. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
    Indian Chicken Curry (Murgh Kari) Photo 3
  3. Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
    Indian Chicken Curry (Murgh Kari) Photo 4
  4. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
    Indian Chicken Curry (Murgh Kari) Photo 5
  5. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.
    Indian Chicken Curry (Murgh Kari) Photo 6

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