This recipe for spicy Indian chicken curry ( Murgh Kari ) is not only easy to follow but yields a delicious dish that will tantalize your taste buds!
With this easy-to-follow recipe, you can enjoy the rich and delicious taste of chicken curry in the comfort of your own home. The bold spices used in this dish, like ginger, cumin, and curry powder, give the chicken a succulent flavor that is complemented perfectly by the creamy tomato-based sauce. This dish is not only fragrant and filling, but it is also a family favorite.
Indian Chicken Curry Ingredients
Garam masala, coriander, turmeric, and cayenne pepper are all ingredients in the strong spice mixture used in Murgh Kari. This traditional Indian main meal also includes the key ingredients of tomato, yogurt, and onion. A nice sharpness is added with freshly minced garlic and ginger.
For a tender, uniformly cooked outcome, our best recipe calls for skinless, boneless chicken breasts; but, alternative cuts, such as tenderloin and thigh, work just as well.
How to Make Chicken Curry ( Murgh Kari )
Start by browning your seasoned chicken breasts in a big pan and then remove them when they are cooked through. After removing the chicken breasts, sauté the ginger, garlic, and onions in the same pan to develop the flavor.
Once the onions are transparent, add the tomatoes, yogurt, chicken, and spices to finish cooking. For a chicken curry that will impress, cover and simmer for around 20 minutes. Squeeze some lemon and add some fresh herbs to finish.
How to Store Chicken Curry ( Murgh Kari )
For two to four days, leftover chicken curry can be stored in the refrigerator in a sealed container. Simply thaw and gently reheat in the microwave or on the stovetop after freezing to extend the shelf life to two months.
Indian Chicken Curry ( Murgh Kari )
This is a really good recipe for spicy Indian chicken curry. It’s pretty easy to make and tastes really good!
- 2 pounds skinless, boneless chicken breast halves
- 2 teaspoons salt
- ½ cup cooking oil
- 1 ½ cups chopped onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15-ounce) can of crushed tomatoes
- 1 cup plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
- ½ cup water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Making of Indian Chicken Curry ( Murgh Kari )
- Add two teaspoons of salt to the chicken breasts.
- Large skillet with oil heated to high heat; add chicken in stages and cook until thoroughly browned on all sides. Browned chicken breasts should be transferred to a platter and put aside.
- Onion, garlic, and ginger are added to the skillet’s remaining oil at medium heat. Cook and stir onion for 5 to 8 minutes, or until tender and transparent. Stir the onion mixture with the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water. Let the mixture heat for about 1 minute while stirring. Stir in the tomatoes, yogurt, 1 tablespoon of finely chopped cilantro, and 1 teaspoon of salt to the mixture.
- Bring the chicken breast and any accumulated juices back to the skillet. As the chicken is turned to coat it with the sauce, add 1/2 cup of water, and bring to a boil. Over the chicken, add 1 tablespoon of cilantro and 1 teaspoon of garam masala.
- Cook the chicken breasts for about 20 minutes, with the lid on the skillet, or until the juices run clear and the meat is no longer pink in the centre. An instant-read thermometer should read at least 165 degrees Fahrenheit in the centre (74 degrees C). Serve with a lemon juice drizzle.