Authentic Indian Chicken Curry Recipe (Murgh Kari) 

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

Guiseppe

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Calories

427

Cuisine

Indian

Category

Main Course

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.

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

Directions

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