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Indian Chicken Curry (Murgh Kari)
Indian Chicken Curry (Murgh Kari)
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Tender chicken breasts cooked in a flavorful Indian curry sauce with yogurt, tomatoes, onions, garlic, and ginger for a delicious meal.
Ingredients:
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 0.5 cup cooking oil
  • 1.5 cups chopped onion
  • 1 tablespoon minced garlic
  • 1.5 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 crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 0.5 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon fresh lemon juice
Instructions:
  • Assemble all the ingredients.
  • Season the chicken breasts with 2 teaspoons of salt.
  • In a large skillet, heat oil over high heat. Sear the chicken in batches until golden brown on all sides. Transfer to a plate and set aside.
  • Lower the heat to medium and add onion, garlic, and ginger to the skillet with the remaining oil. Sauté until the onion becomes soft and translucent, about 5 to 8 minutes. Mix in curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water. Heat together for 1 minute, stirring constantly.
  • Combine the tomatoes, yogurt, 1 tablespoon of chopped cilantro, and 1 teaspoon of salt into the mixture and stir well.
  • Add the chicken breast back to the skillet along with its juices. Pour in 1/2 cup of water and bring to a boil, ensuring the chicken is coated with the sauce. Sprinkle garam masala and 1 tablespoon of cilantro over the chicken.
  • Simmer the chicken breasts in a covered skillet until fully cooked, about 20 minutes. Ensure the center reaches at least 165 degrees F (74 degrees C) with a thermometer. Finish with a drizzle of lemon juice before serving.

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