Indian Chicken Curry (Murgh Kari)
A flavorful Indian chicken curry with aromatic spices, tomatoes, and a creamy texture, perfect with rice or naan.
Ingredients
- 2 lbs (900g) boneless chicken, cut into pieces
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tomatoes, pureed (or 1 cup canned tomato puree)
- 1/2 cup plain yogurt
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 cup water or chicken broth
- 1/2 cup coconut milk or heavy cream (optional, for a creamy texture)
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Marinate the Chicken (Optional): Mix the chicken with yogurt, turmeric, and a pinch of salt. Let it marinate for 30 minutes for extra tenderness.
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Then, add onions and sauté until golden brown
- .Add Garlic and Ginger: Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Cook the Spices: Add turmeric, coriander powder, chili powder, and black pepper. Stir for 30 seconds to release the flavors.
- Add Tomatoes: Pour in the pureed tomatoes and cook until the oil starts to separate from the mixture.
- Cook the Chicken:Add the chicken pieces and stir to coat them with the masala. Cook for about 5 minutes.
- Simmer the Curry: Add water or chicken broth, cover, and let it simmer for 20 minutes until the chicken is tender.
- Finish with Creaminess (Optional): Stir in coconut milk or heavy cream for a creamy consistency.
- Add Garam Masala & Serve: Sprinkle garam masala, mix well, and garnish with fresh cilantro. Serve hot with rice or naan.
Notes
- Marinating the chicken enhances the flavor and tenderness.
- Adjust the spice level by adding more or less red chili powder.
- For a richer taste, cook with ghee instead of oil.