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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!

Looking for another great curry recipe? Try my Chickpea Spinach Curry or my Lamb and Chickpea Curry recipes.

Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.

Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry. 

What You’ll Need

To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.

Marinating the Chicken

Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.

I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from  “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!

Why You’ll Love This Recipe

• You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
• I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
• You can make it in large batches which makes it a great budget friendly dinner option.
• Add in your favorite vegetables to boost the nutrition. 
• You can easily make it on the stovetop or in a pressure cooker. 
• It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.

Ingredients You’ll Need

• Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors. 
• Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy. 
• Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry. 
• Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes. 
• Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe. 
• Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce. 

Homemade Indian Curry Spice Blend

You can use a premade spice blend or a curry spice blend made from scratch! 

• 1 1/2 tbsp Garam masala
• 2 tbsp Curry powder
• 1 tbsp Turmeric powder
• 1 tbsp Sugar
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Cayenne pepper
• 1 tsp Salt
• 2 tbsp Dried fenugreek leaves

You can also buy a pre – made Spice Mix as seen below. 

How To Make Easy Indian Chicken Curry

1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
2. Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
3. Add in the tomatoes and along with the tomato paste.
4. Next add in the yogurt, cream and stir everything to combine.
5. Serve hot on top of your favorite rice. 

Pressure Cooker Indian Chicken Curry

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

• Add cooking oil/ghee into the pot and turn it to SAUTE mode. 
• Next add diced onion and sauté for 2-5  minutes or until veggies begin to soften.
• Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
• Toss in the curry and spices along with garlic and ginger. 
• Add in the tomatoes and tomato paste, cream and yogurt.
• Close the lid and seal. Cook on manual high pressure for 10 minutes. 
• Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Indian Chicken Curry

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

• Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
• Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
• Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through. 
• Stir everything together and serve hot on top of your favorite rice. 

FAQ

CAN I USE COCONUT MILK IN CURRY CHICKEN?

Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry. 

HOW DOES CHICKEN CURRY TASTE?

It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger. 

CAN I USE FRESH TOMATOES?

Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce. 

WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?

Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe. 

Try out making my easy Garlic Naan Bread Recipe to pair with any of my curry recipes! 

You’ll Love My Easy Curry Recipes

• Easy Red Lentil Curry
• Easy Indian Lamb Curry
• Chickpea Curry
• Red Kidney Bean Curry
• Super Tasty Chicken Karahi
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes

Notes: If you don’t have “Greek Yogurt” feel free to use “Sour Cream” and skip the actual cream in the recipe if desired for a low fat option.

Also you can use, fresh tomatoes or canned for this recipe. 

Indian Chicken Curry

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

For the curry lover in you!

Print

Ingredients

• 4 tbsp Cooking oil
• 3 Boneless chicken breasts
• 1 large Onion
• 1 large Tomato, diced
• 1 tbsp Garlic
• 1 tbsp Ginger
• 1 large can 398 grams - Whole canned tomatoes or Fresh Tomatoes diced
• 1 tbsp Tomato paste
• 1 cup Plain yogurt, Full fat
• 2 tbsp Cream

SPICES

• 1 1/2 tbsp Garam masala
• 2 tbsp Curry powder
• 1 tbsp Turmeric powder
• 1 tbsp Sugar
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Cayenne pepper
• 1 tsp Salt
• 2 tbsp Dried fenugreek leaves

Instructions

1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in large diced onion and saute for 2 minutes before adding in the diced chicken. Saute another 7 minutes or until the chicken is no longer pink and the onion is tender.
2. Next toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
3. Add in the tomatoes and along with the tomato paste.
4. Next add in the yogurt, cream and stir everything to combine.

COOKING METHODS:

1. -Simmer on a low-medium heat for another 15 minutes on the stovetop
2. -Cook in the pressure cooker around 10 minutes or depending on your pressure cookers instructions
3. -Cook in the slow cooker from 8-10 hours.
4. Once cooked top with parsley, cilantro or dried fenugreek leaves whichever you prefer. Serve alongside some rice and enjoy!

Notes

Tomatoes. I used 2.89 kgs can of whole tomatoes, you can use crushed or fresh as well.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 88mgSodium: 822mgCarbohydrates: 28gFiber: 8gSugar: 14gProtein: 36g

These calculations are based off Nutritionix

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