Indian Chicken Curry (Murgh Kari)279 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!” - by Ayshren
Original recipe yields 6 servings
- Sprinkle the chicken breasts with 2 teaspoons salt.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 427 cal
- 24.3 g
- 14.7 g
Based on a 2,000 calorie diet
Reviews (279)Rate This Recipe
"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 recipe is f..." See morereakin great! Every bite was like a party in my mouth. Young and old, everyone enjoyed it. The leftovers were even better the next day. DON'T CHANGE A THING."
"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. grou..." See morend coriander, 1/4 tsp. EACH ground cardamom and cinnamon, and 1/2 tsp. ground black pepper. Garam Marsala can be purchased at Penzey's or at World Market."
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