Murgh Kari (Spicy Indian Chicken Curry)

    Murgh Kari (Spicy Indian Chicken Curry)

    Recipe photo: Murgh Kari (Spicy Indian Chicken Curry)
    1

    Murgh Kari (Spicy Indian Chicken Curry)

    (767)
    1hr


    538 people made this

    About this recipe: This spicy Indian dish is full of great flavours, very easy to make and a deliciously warming curry for spice lovers.

    Ingredients
    Serves: 6 

    • 1kg skinless, boneless chicken breast halves
    • 2 teaspoons salt
    • 1/2 cup (125ml) cooking oil
    • 1 1/2 cups chopped onion
    • 1 tablespoon minced garlic
    • 1 1/2 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
    • 470g crushed tomatoes
    • 1 cup plain yoghurt
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon salt
    • 1/2 cup (125ml) water
    • 1 teaspoon garam masala
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon fresh lemon juice

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Sprinkle the chicken breasts with 2 teaspoons salt.
    2. Heat the oil in a large frypan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
    3. Reduce the heat under the frypan to medium-high; add the onion, garlic and ginger to the oil remaining in the frypan and cook and stir until the onion turns translucent, about 8 minutes.
    4. Stir the 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. Mix the tomatoes, yoghurt, 1 tablespoon chopped coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frypan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.
    5. Cover the frypan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.
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    Reviews and ratings
    Global ratings:
    (767)

    Reviews in English (600)

    Ina
    by
    0

    I just roughly estimated the portions and it still came out delicious  -  11 Nov 2010

    by
    433

    If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recipe is freakin great! Every bite was like a party in my mouth. Young and old, everyone enjoyed it. The leftovers were even better the next day. DON'T CHANGE A THING.  -  03 Jan 2010  (Review from Allrecipes US | Canada)

    by
    238

    I have not made this recipe but offer this suggestion as I have used Garam Marsala before in another recipe very similar which was well received. For the Garam Marsala you can substitute: 2 tsp. ground coriander, 1/4 tsp. EACH ground cardamom and cinnamon, and 1/2 tsp. ground black pepper. Garam Marsala can be purchased at Penzey's or at World Market.  -  02 Apr 2010  (Review from Allrecipes US | Canada)

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