4 tbsp Cooking oilor Ghee
3 Boneless chicken breasts
1 large Oniondiced
1 tbsp Garlicchooped
1 tbsp Ginger
1 large can Whole canned tomatoeschopped
1 tbsp Tomato paste
1 cup Plain yogurt
2 tbsp Cream
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
1 tsp black pepper
2 tbsp Dried fenugreek leaves
This Indian Chicken Curry (Murgh Kari) is super quick and easy to make and very authentic tasting. Made with boneless chicken breast and simmered in a rich tomato, yogurt, cream sauce that your sure to love.
Me and my partner like to go out for Indian food at least once per month and this is the type of dish he typically goes for. I would too however I am really into spicy red meat dishes when it comes to Indian foods and tend to opt for those kinds.
But do not get my wrong, I make this recipe at home often and love it as well. This recipe can be prepared on the stovetop or in the pressure cooker, so if your in a hurry I recommend using the pressure cooker. Today I am using my pressure cooker which cooks it very fast, just be sure to follow the steps below for either method and you too will be in chicken curry heaven in know time.
Your family will not believe it’s being served straight from your kitchen. I used to order this type of dish at our local east indian restaurant. Since it’s as popular as the infamous Butter Chicken only a bit spicer.
I saw Chef Vikram Vij making this on the food network some time ago and gave it a try, I have been making it ever since then. And now prefer to eat this at home versus going out for it.
If you like curry dishes as much as me then you are going to love this simple recipe. Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.
If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂
- Simmer on a low-medium heat for 30 minutes on the stovetop
- Cook in the pressure cooker around 10 minutes or depending on your instructions
- Cook in the slow cooker from 8-10 hours.
Our little puggle says are you really gonna eat it all and not give
me one bite?
Notes: If you don’t have “Yogurt” feel free to use “Sour Cream” and skip the actually cream in the recipe.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
INDIAN CHICKEN CURRY
- 4 tbsp Cooking oil
- 3 Boneless chicken breasts
- 1 large Onion
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 large can Whole canned tomatoes
- 1 tbsp Tomato paste
- 1 cup Plain yogurt Full fat
- 2 tbsp Cream
- 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
- 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.
- 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.
- Add in the canned whole tomatoes and juices along with the tomato paste.
- Next add in the yogurt, cream and stir everything to combine.
- -Simmer on a low-medium heat for another 15 minutes on the stovetop
- -Cook in the pressure cooker around 10 minutes or depending on your pressure cookers instructions
- -Cook in the slow cooker from 8-10 hours.
- Once cooked top with parsley, cilantro or dried fenugreek leaves whichever you prefer. Serve alongside some rice and enjoy!
PIN IT FOR LATER
Published: April 6, 2017 and revised on November 7th, 2018