Indian Chicken Curry (Murgh Kari)

Make Indian Chicken Curry : Servings for 4 Person          

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

The recipe is a really good method to prepare spicy Indian chicken curry. It's pretty easy to make and tastes really good! Serve this dish over basmati rice for an easy meal.

Enjoy the lavishly delicious taste like ristorante type of chicken curry at home with this easy-to-follow recipe. Bold spices like ginger, cumin, and curry powder add rich layers of flavor to succulent chicken coated in a creamy tomato-based sauce. Fill your kitchen with the delightful fragrance of a creamy, spicy, and filling curry that the whole family will love.

Indian Chicken Curry Ingredients

Murgha Kari makes use of a potent spice blend that includes garam masala, coriander, turmeric, and cayenne pepper. Tomato, yogurt, and onion are also essential ingredients in this classic Indian main dish. Fresh minced garlic and ginger lend a pleasant sharpness. Our top-rated recipe uses skinless, boneless chicken breasts for a tender, evenly cooked result, but other cuts like tenderloin and thigh make suitable substitutions.

Make Chicken Curry :

Start by partially cooking your seasoned chicken breasts in a large pan, removing them after they're browned. After setting the chicken breasts aside, cook garlic, onions, and ginger in the same pan to create the flavor base.

Once the onions are translucent, add in spices, tomatoes, yogurt, and chicken to cook thoroughly. Cover and simmer for about 20 minutes for a wow-worthy chicken curry. Finish with fresh herbs and a squeeze of lemon.

Ingredients and Time:

Servings for 4 Person:          

Directions :

1.     Sprinkle the chicken breasts with 2 teaspoons salt.

2.     Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides.

3.     Transfer browned chicken breasts to a plate and set aside.

4.     Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet.

5.     Cook and stir until onion turns soft and translucent, 5 to 8 minutes.

6.     Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture;

7.     Allow to heat together for about 1 minute while stirring. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

8.     Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce.

9.     Sprinkle garam masala and 1 tablespoon cilantro over the chicken.

10.  Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes.

11.  An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees.

12.  Drizzle with lemon juice to serve.

Nutrition Facts (per serving):

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Store Chicken Curry :

Leftover chicken curry can be refrigerated in a sealed container and enjoyed for two to four days. Freezing extends the time to two months simply thaw and gently reheat in the microwave or on the stovetop.

I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.