Indian Chicken Curry, also known as Murgh Kari, is a rich, aromatic, and deeply flavorful dish that has been a staple in Indian cuisine for centuries. This classic curry, bursting with spices, tender chicken, and a luscious gravy, is perfect for any occasion. 

Indian Chicken Curry (Murgh Kari)

Whether you're a seasoned cook or a beginner, this step-by-step guide will help you create a restaurant-quality Murgh Kari in the comfort of your own kitchen.

What is Murgh Kari (Indian Chicken Curry)?

Murgh Kari is a traditional North Indian dish made by simmering chicken in a spiced tomato and onion-based gravy. The dish gets its signature taste from a blend of aromatic spices, such as turmeric, cumin, coriander, and garam masala. Served with fluffy basmati rice or warm naan, this dish offers a symphony of flavors that captivate the palate.

Ingredients

For the Chicken Marinade:

  • 1.5 lbs (700g) bone-in chicken pieces

  • 1/2 cup plain yogurt

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon salt

  • 1 tablespoon lemon juice

  • 1 teaspoon ginger-garlic paste

For the Curry:

  • 2 tablespoons oil (vegetable or mustard oil)

  • 1 large onion, finely chopped

  • 2 medium tomatoes, pureed

  • 1 tablespoon ginger-garlic paste

  • 1 green chili, chopped (optional for heat)

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1/2 teaspoon salt (adjust to taste)

  • 1/2 teaspoon black pepper powder

  • 1/2 cup coconut milk or water (for adjusting consistency)

  • Fresh cilantro for garnish

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, mix the yogurt, turmeric, red chili powder, salt, lemon juice, and ginger-garlic paste.

  2. Add the chicken pieces to the marinade and coat them well.

  3. Cover and let it marinate for at least 30 minutes (preferably overnight for deeper flavors).

Step 2: Prepare the Base

  1. Heat oil in a large pan over medium heat.

  2. Add cumin seeds and let them sizzle for a few seconds.

  3. Add the chopped onions and sauté until golden brown (about 5-7 minutes).

  4. Stir in the ginger-garlic paste and chopped green chili. Cook for 1-2 minutes until fragrant.

  5. Add the pureed tomatoes and cook until the oil separates from the mixture (about 10 minutes).

Step 3: Cook the Chicken

  1. Add the marinated chicken pieces to the pan and stir well.

  2. Cook for about 5-7 minutes until the chicken is lightly browned.

  3. Sprinkle coriander powder, garam masala, turmeric, red chili powder, black pepper, and salt. Mix well.

  4. Pour in coconut milk or water, cover, and let it simmer on low heat for 20-25 minutes, stirring occasionally.

  5. Once the chicken is tender and the gravy thickens, turn off the heat.

Step 4: Garnish and Serve

  1. Sprinkle freshly chopped cilantro on top.

  2. Serve hot with basmati rice, roti, or naan.

Tips for the Best Murgh Kari

  1. Marination Matters: Allowing the chicken to marinate overnight enhances the depth of flavors.

  2. Slow Cooking is Key: Letting the curry simmer on low heat helps meld the flavors beautifully.

  3. Use Bone-in Chicken: Bone-in pieces add richness and depth to the curry.

  4. Homemade Garam Masala: Freshly ground garam masala elevates the dish’s aroma and taste.

  5. Fresh Ingredients: Always use fresh tomatoes and spices for the best results.

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken?

Yes, you can use boneless chicken thighs or breasts, but bone-in chicken provides better flavor. If using boneless pieces, reduce the cooking time to prevent overcooking.

2. What can I substitute for yogurt in the marinade?

If you’re lactose intolerant or out of yogurt, you can use coconut milk or a squeeze of lemon juice for acidity.

3. Can I make this curry in advance?

Absolutely! In fact, Murgh Kari tastes even better the next day as the flavors deepen over time. Store it in an airtight container in the refrigerator for up to 3 days.

4. How can I make it spicier?

To increase the heat level, add more green chilies or extra red chili powder to the curry.

5. Can I make this curry in a slow cooker?

Yes! Brown the onions, garlic, and spices in a pan first, then transfer everything to a slow cooker and cook on low for 4-5 hours.

6. What sides go well with Indian Chicken Curry?

This curry pairs beautifully with basmati rice, jeera rice, naan, or paratha. A side of cucumber raita or pickled onions also complements the dish.

7. Is this dish gluten-free?

Yes, Murgh Kari is naturally gluten-free. Just make sure your spices and yogurt do not contain any hidden gluten ingredients.

Conclusion

Indian Chicken Curry (Murgh Kari) is a delightful dish that brings the warmth and richness of Indian flavors to your dining table. Whether served with rice or flatbreads, this comforting curry is sure to become a household favorite. Try this recipe today and indulge in the authentic taste of Indian cuisine!

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