If you love bold spices, rich gravy, and comforting homemade meals, this Indian Chicken Curry (Murgh Kari) is going to win your heart. It’s one of those classic dishes that tastes like it took hours to make, but actually comes together with simple ingredients and easy steps. The flavors are deep, warming, and far better than most takeout versions.
This recipe is perfect for weeknight dinners, family gatherings, or when you’re craving authentic Indian flavors at home. Serve it with fluffy basmati rice or warm naan, and you’ve got a meal everyone will ask for again.
Why You’ll Love This Chicken Curry
- Packed with classic Indian spices and rich tomato-based gravy
- Easy to customize the spice level
- Uses simple, everyday ingredients
- Tastes even better the next day
- Great for meal prep and leftovers
Ingredients Overview
Understanding the ingredients helps you get the best flavor out of this curry.
Chicken
Boneless, skinless chicken breast is used here for a lean and tender curry. You can also use chicken thighs if you prefer a juicier texture.
Aromatics
Onion, garlic, and fresh ginger form the flavor base. Cooking them properly brings natural sweetness and depth to the curry.
Spices
Curry powder, cumin, turmeric, coriander, cayenne, and garam masala create layers of warmth, spice, and aroma.
Tomatoes & Yogurt
Crushed tomatoes give the curry body, while plain yogurt adds creaminess and balances the heat.
Finishing Touches
Fresh cilantro and lemon juice brighten the dish and enhance the overall flavor.
Step-by-Step Method
1. Season and Brown the Chicken
Sprinkle the chicken with salt. Heat oil in a large skillet over high heat and brown the chicken on all sides until lightly golden. The chicken does not need to cook fully at this stage. Remove and set aside.
2. Cook the Aromatics
Lower the heat to medium. In the same skillet, add chopped onion, garlic, and ginger. Cook until the onions turn soft and translucent, stirring occasionally.
3. Bloom the Spices
Add curry powder, cumin, turmeric, coriander, cayenne pepper, and a little water. Stir continuously for about a minute to release the aroma of the spices.
4. Build the Sauce
Stir in crushed tomatoes, yogurt, chopped cilantro, and salt. Mix well until the sauce is smooth and evenly combined.
5. Simmer the Curry
Return the chicken to the skillet along with any resting juices. Add water, bring to a gentle boil, then sprinkle garam masala and more cilantro on top.
Cover and simmer on low heat for about 20 minutes, or until the chicken is fully cooked and tender.
6. Finish and Serve
Drizzle fresh lemon juice over the curry just before serving. Serve hot with rice or naan.
Tips & Variations
- Use chicken thighs for a richer, more traditional curry
- Replace yogurt with coconut milk for a dairy-free version
- Adjust cayenne pepper to control heat level
- Add a splash of cream for extra richness
- Let the curry rest for 10–15 minutes before serving for deeper flavor
Storage & Reheating
Refrigerator:
Store leftover chicken curry in an airtight container for up to 3 days.
Freezer:
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Reheat gently on the stovetop or in the microwave. Add a splash of water if the sauce thickens too much.
Indian Chicken Curry (Murgh Kari)
Ingredients
Method
- Season chicken with 2 teaspoons salt. Heat oil in a large skillet and brown chicken on all sides. Remove and set aside.
- In the same skillet, cook onion, garlic, and ginger over medium heat until soft and translucent.
- Stir in curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon water. Cook for 1 minute.
- Add crushed tomatoes, yogurt, 1 tablespoon cilantro, and 1 teaspoon salt. Mix well.
- Return chicken to the skillet. Add ½ cup water and bring to a boil.
- Sprinkle garam masala and remaining cilantro over the curry.
- Cover and simmer for about 20 minutes, until chicken is fully cooked.
- Finish with fresh lemon juice and serve hot.
Notes
- Boneless chicken thighs can be used instead of chicken breast for a juicier and more flavorful curry.
- Adjust the amount of cayenne pepper to control the spice level according to your taste.
- For a dairy-free version, replace yogurt with coconut milk.
- Cook the spices briefly in oil to release their aroma and deepen the flavor of the curry.
- This curry tastes even better the next day as the flavors continue to develop.
- If the gravy becomes too thick, add a small amount of water while reheating.
Frequently Asked Questions
Can I make this curry less spicy?
Yes, reduce or skip the cayenne pepper.
Can I use bone-in chicken?
Yes, but increase cooking time slightly to ensure it’s fully cooked.
What can I serve with this curry?
Basmati rice, naan, roti, or even plain steamed rice work perfectly.
