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authentic Indian curry best chicken curry recipe chicken curry with basmati rice creamy chicken curry curry with yogurt easy Indian dinner homemade curry recipe Indian chicken curry Murgh Kari spicy chicken curry

Authentic Indian Chicken Curry Recipe (Murgh Kari)

Name: Chicken Curry Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 2 pounds skinless, boneless chicken breast halves; 2 teaspoons salt (divided); 3 tablespoons cooking oil (or as needed); 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 (adjust to taste); 1 tablespoon water; 1 (15-ounce) can crushed tomatoes; 1 cup plain yogurt; 2 tablespoons chopped fresh cilantro (divided); ½ cup water; 1 teaspoon garam masala; 1 tablespoon fresh lemon juice

Bring the vibrant flavors of India to your kitchen with this authentic Indian Chicken Curry (Murgh Kari) — a dish that’s rich, aromatic, and deeply satisfying. Juicy chicken pieces are simmered in a fragrant blend of spices, tomatoes, and creamy yogurt to create a curry that’s both comforting and flavorful.

This homemade curry is surprisingly easy to make, yet it rivals your favorite Indian restaurant takeout. Whether served with fluffy basmati rice or warm garlic naan, it’s the ultimate dish for anyone craving a taste of traditional Indian cuisine made right at home.

Why You’ll Love This Recipe

Bursting with Flavor: Made with aromatic spices like cumin, turmeric, and garam masala.
Tender & Juicy Chicken: Perfectly simmered for melt-in-your-mouth texture.
Easy to Make: Simple steps and everyday ingredients for restaurant-quality results.
Perfect for Any Occasion: Great for weeknight dinners or weekend gatherings.

Chicken Curry Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Calories

427

This Indian Chicken Curry, also known as Murgh Kari, combines traditional spices with a creamy tomato-yogurt base for an irresistibly rich and comforting dish. Unlike heavy cream-based curries, this recipe uses yogurt for a lighter, tangier sauce — perfect for soaking up with naan or spooning over fragrant basmati rice.

Author:

Guiseppe

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt (divided)
3 tablespoons cooking oil (or as needed)
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 (adjust to taste)
1 tablespoon water
1 (15-ounce) can crushed tomatoes
1 cup plain yogurt
2 tablespoons chopped fresh cilantro (divided)
½ cup water
1 teaspoon garam masala
1 tablespoon fresh lemon juice

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Directions

Sprinkle chicken breasts with 2 teaspoons salt.
Heat 1–2 tablespoons oil in a large skillet over medium-high heat.
Brown the chicken in batches until golden on all sides (about 5 minutes per batch).
Transfer browned chicken to a plate and set aside.
In the same skillet, add onion, garlic, and ginger.
Cook for 5–8 minutes, stirring until the onions turn soft and translucent.
Add curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon water.
Stir well and cook for 1 minute to bloom the spices.
Stir in crushed tomatoes, yogurt, 1 tablespoon cilantro, and 1 teaspoon salt.
Mix until smooth and well combined.
Return the chicken and its juices to the pan.
Pour in ½ cup water, bring to a boil, then reduce heat to low.
Sprinkle garam masala and remaining cilantro over the chicken.
Cover and simmer for 20 minutes, or until the chicken is tender and cooked through (165°F / 74°C internal temperature).
Stir in fresh lemon juice just before serving.
Garnish with extra cilantro and serve hot with basmati rice or naan bread.

Recipe Note

Chef Tips

For a creamier curry, substitute coconut milk for yogurt.
You can use boneless chicken thighs for extra juiciness.
Adjust cayenne pepper for mild, medium, or spicy heat.
Toasting spices briefly enhances their depth and aroma.

Serving Suggestions

Serve over steamed basmati rice or jeera (cumin) rice.
Pair with garlic naan, roti, or paratha to soak up the flavorful sauce.
Add sides like cucumber raita, mango chutney, or spiced lentils (dal) for a complete Indian meal.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Curry freezes beautifully for up to 3 months. Thaw overnight before reheating.
Reheat: Warm gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.

Nutrition

Serving Size: 1 serving
per serving: Calories; 427

Amount/Serving % Daily Value

Carbs: 15 grams; 5%
Protein: 38 grams; 76%
Fat: 24 grams; 37%

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Authentic Indian Chicken Curry Recipe (Murgh Kari)

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