Indian Chicken Curry (Murgh Kari)

This Indian chicken curry simmers chicken breasts in a homemade curry sauce made with yogurt, tomatoes, fresh ginger, garam masala, and warm spices.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 427 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons salt
• 1 tablespoon water
• 1 cup plain yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground turmeric
• 2 pounds skinless, boneless chicken breast halves
• 1 teaspoon ground coriander
• 1 (15 ounce) can crushed tomatoes
• 1.5 cups chopped onion
• 0.5 cup water
• 0.5 cup cooking oil
• 1.5 teaspoons minced fresh ginger root

Recipe Instructions

Step 1

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

Step 2

Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

Step 3

Gather all ingredients.

Step 4

Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

Step 5

Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

Step 6

Sprinkle the chicken breasts with 2 teaspoons salt. 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. Transfer browned chicken breasts to a plate and set aside.