Indian Chicken Curry (Murgh Kari)

Indian Chicken Curry (Murgh Kari)

Ayshren 8

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


1 h servings 427 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1370 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

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  1. Sprinkle the chicken breasts with 2 teaspoons salt.
  2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the 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. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  4. Cover the skillet and simmer until the 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). Sprinkle with lemon juice to serve.
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  1. 555 Ratings


If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recip...

I have not made this recipe but offer this suggestion as I have used Garam Marsala before in another recipe very similar which was well received. For the Garam Marsala you can substitute: 2 tsp...

Absolutely delicious. We cut the chicken breasts into large cubes, which worked very well. Reduced salt by 1 tsp overall. Highly recommend this recipe.

Great recipe. I made one big change, though. Because my husband is from southern India, I cook up a TON of Indian dishes. To this recipe, I added 11 fresh small green chiles (chopped). The c...

Outstanding- I no longer need to order out for Indian! I could not get my hands on garam masala on short notice, but the meal was phenomenal even without it. Had to use thigh meat because this...

This always turns out great and gives me a wonderful feeling of satisfaction throughout the warned though, lay out and measure all the ingredients before turning on the burner!

I made this last night and it came out really good. The one main change I made was that I used boneless chicken breast and thigh meat. I also cut the meat up prior to cooking. Other than that...

This dish was really delicious. I made it for my girlfriend tonight and we both loved it. The gravy was incredibly flavorful, and the dish tasted like something that you would get at a good Indi...

Great recipe! It was my first time making curry and turned out great! I had to tweak the ingredients a bit due to not having everything available, but still turned out delicious! Fiance went bac...