Indian Chicken Curry (Murgh Kari)

Indian Chicken Curry (Murgh Kari)

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Adjust Servings:
4 Boneless chicken breasts
4 tbsp Cooking oil
2 tbsp Cream
1 tbsp Garlic chooped
1 large Tomatoe chopped
6 small Green chiles chopped
1/2 cup Cilantro
1 tbsp Ginger
1 cup Plain yogurt
3/4 cup Water
2 tbsp Tomato paste
1 1/2 tbsp garam masala
1 tbsp Curry powder
1 tsp Coriander
1 tsp Cumin
1tsp cayenne pepper
1 tsp Salt

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  • Spicy

A Classic Punjabi dish from Northern India, with just enough spice to satisfy those who must indulge their curry cravings.

  • 30
  • Serves 4
  • Medium


  • Spices



Northern Indian food is known for its spices, and amazing curries and this dish does not fall short. I often use chicken breasts as a lower fat option for this recipe, but chicken thighs will work just as well. If you love curry dishes, as much as me then you are going to like this simple recipe. Its goes so good with basmati rice however if you want to make it extra special go ahead and make my Handmade Nana Bread enjoy!

Indian Chicken Curry (Murgh Kari)

Kitchen Essentials:

Indian Chicken Curry (Murgh Kari)

To make the Chicken Curry:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
  • Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.

Indian Chicken Curry (Murgh Kari)

  1. Turn ON the Brown setting on your Cooker or Stove top & cook your diced chicken in your oil till browned.
  2. Transfer Chicken to a plate and set aside.
  3. Next add in your diced onion and cook till browned, then add in your garlic, and ginger and cook for one min.
  4. Add in the curry powder, cumin, turmeric, coriander, cayenne and cream mix till combined and fragrant.
  5. Add in your chopped tomato, tomato paste, yogurt, cream and green chilies.
  6. Return the cooked chicken breast and add your salt.  Pour in 3/4 cup water and stir everything to combine.
  7. Lastly add in your Gram masala & 1/2 cup of cilantro and simmer for 2 minutes.
  8. Finish this recipe off by setting your Pressure Cooker for 10 minutes and let it cook entirely.
  9. Serve with Basmati Rice and or Naan Bread.



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