Authentic Indian Chicken Curry Recipe (Murgh Kari)

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
• 1 teaspoon salt
• 0.5 cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Instructions

1. Prepare all of your ingredients.
2. Season the chicken breasts with 2 teaspoons of salt. Heat 1 to 2 tablespoons of oil in a large skillet over high heat. Brown the chicken in batches, adding more oil if needed, until partially cooked and golden brown on all sides. Remove the browned chicken breasts to a plate and set aside.
3. Reduce the heat to medium and add the chopped onion, minced garlic, and grated ginger to the oil remaining in the skillet. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5 to 8 minutes. Stir in the curry powder, ground cumin, turmeric powder, ground coriander, cayenne pepper, and 1 tablespoon of water into the onion mixture; cook for about 1 minute while stirring to release the flavors.
4. Add the diced tomatoes, plain yogurt, 1 tablespoon of chopped fresh cilantro, and 1 teaspoon of salt to the skillet mixture; stir well to combine all ingredients.
5. Return the browned chicken breasts to the skillet, including any accumulated juices from the plate. Pour in 1/2 cup of water and bring the mixture to a boil, turning the chicken to ensure it is well coated with the curry sauce. Sprinkle the garam masala and remaining 1 tablespoon of chopped cilantro evenly over the chicken.
6. Cover the skillet tightly with a lid and reduce heat to low. Simmer gently until the chicken breasts are cooked through, no longer pink inside, and the juices run clear when pierced with a fork, about 20 minutes. A meat thermometer inserted into the center of the chicken should register at least 165 degrees F (74 degrees C).
7. Finish with a squeeze of fresh lemon juice before serving. Enjoy your homemade chicken curry!

Nutrition

• Calories: 427 kcal
• Fat Content: 24 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 1370 mg
• Protein Content: 38 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g