Asian Indian Main Dishes Curry Indian Chicken Curry (Murgh Kari) 4.7 (1,246) 979 Reviews 190 Photos This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good! Submitted by Ayshren Updated on May 22, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 190 190 190 190 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 pounds skinless, boneless chicken breast halves 2 teaspoons salt ½ cup cooking oil 1 ½ cups chopped onion 1 tablespoon minced garlic 1 ½ 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 ½ cup water 1 teaspoon garam masala 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lemon juice Directions Gather all ingredients. Dotdash Meredith Food Studios Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside. Dotdash Meredith Food Studios Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir 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. Dotdash Meredith Food Studios Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine. Dotdash Meredith Food Studios Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken. Dotdash Meredith Food Studios Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve. DOTDASH MEREDITH FOOD STUDIOS I Made It Print 1,877 home cooks made it! Nutrition Facts (per serving) 427 Calories 24g Fat 15g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 427 % Daily Value * Total Fat 24g 31% Saturated Fat 5g 24% Cholesterol 95mg 32% Sodium 1370mg 60% Total Carbohydrate 15g 5% Dietary Fiber 3g 10% Total Sugars 5g Protein 38g 76% Vitamin C 12mg 14% Calcium 143mg 11% Iron 3mg 17% Potassium 699mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.