Indian Chicken Curry (Murgh Kari) Recipe - Allrecipes.com
Indian Chicken Curry (Murgh Kari) Recipe
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Indian Chicken Curry (Murgh Kari)
Chicken breasts simmer in a spicy tomato and yogurt sauce. See more
  • READY IN 1 hr

Indian Chicken Curry (Murgh Kari)

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2010

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 freakin 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.

 
Most Helpful Critical Review
Apr 05, 2010

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. ground 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.

 
Jan 04, 2010

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

 
Jan 14, 2010

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 was a last minute choice and I had no time to run to the store- it was just perfect!

 
Oct 16, 2011

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 chiles make it much more authentic and tasteful, especially if you love genuinely spicy food! Hope this helps!

 
Dec 15, 2010

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

 
Nov 04, 2010

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, I used 1/2 coconut milk and 1/2 yogurt.

 
Dec 02, 2010

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 back for seconds, so it was a sure hit. For my version, I used ground ginger instead of fresh (maybe 1/8 tsp or so) and put it in with the rest of the spices right before simmering. I used dried cilantro flakes instead of fresh. I increased the curry to 1 1/2 Tbsp since we like the curry flavor. I couldn't find any plain yogurt, so I used a mixture of 1/2 cup sour cream and 1/2 cup coconut milk (with a bit of sugar added). I also used 1/2 cup coconut milk instead of water. For the garam masala I used the 'Easy Garam Masala' recipe found at this website. It makes enough for multiple batches of curry. I also added two potatoes cut into bite-size pieces. This increased the cooking time by about 20-30 minutes, although next time I will add the potato in with the onion to save time. Next time I would also like to try some mushrooms in the curry. Overall a great recipe, and would make it again and again! Next time will be with shrimp. 5 stars.

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 38.1 g
  • 76%
  • Sodium
  • 1370 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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