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Indian Chicken Curry

Indian Chicken Curry

Features:
  • Spicy
Cuisine:

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

  • 30
  • Serves 4
  • Medium

Directions

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This Indian Chicken Curry (Murgh Kari) is super quick and easy to make and very authentic tasting. 

Indian Chicken Curry

Make it in your pressure cooker or on the stove top in under 30 minutes! Talk about an easy and healthy recipe for a busy weeknight, eh?

This curry is made with boneless chicken breast and is simmered in a rich tomato, yogurt, cream sauce that you’re 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.  He just loves Curry Chicken so much that he could eat it every single day!

I would too, however whenever I go out to an Indian restaurant, I’m not gonna lie. I tend to choose a more spicy curry goat or lamb dish. However when it comes to Curry Chicken, this recipe is defiantly high up their on my favorite list. 

Indian Chicken Curry

You can make this dish more spicy, simply by adding more cayenne pepper if desired. 

I like to make this recipe at home often because it’s super simple and healthy. Not to mention inexpensive when made in large batches.

HOW TO MAKE INDIAN CHICKEN CURRY IN THE INSTANT POT?

Well it is the same way as 🙂 in a pressure cooker. Read below.

HOW TO MAKE INDIAN CHICKEN CURRY IN THE PRESSURE COOKER?

  • Making Indian Chicken curry in the pressure cooker is super easy.
  • First you will want to add cooking oil/ghee into the pot.
  • Next add in large diced onion and saute for 2 minutes on the browsing setting before adding in the diced chicken. 
  • Toss in the curry and spices along with garlic and ginger. 
  • Add in the whole can of tomatoes and tomato paste, cream and yogurt.
  • Close the lid tight and turn on the pressure cooker. 
  • Once it’s cooked, serve over basmati rice. 

HOW TO MAKE INDIAN CHICKEN CURRY?

You can also make this curry on your stovetop. 

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR. 

However this type of dish can be made either way. So do not be afraid to experiments with it!

Indian Chicken Curry

Just be sure to follow the steps below for either method and you too will be in chicken curry heaven in no time. 

If you don’t typically prepare Indian food, then your family probably won’t believe that you made this yourself. 

How does Chicken Curry taste?

It’s pretty similar to the infamous Butter Chicken, only a bit spicer. Also this recipe does not call for cashews, as Butter Chicken does. If you want an excellent recipe for “Butter Chicken” you are gonna want to try this one.

Indian Chicken Curry

I learned this dish from  “Chef Vikram Vij” when he was on the food network some time ago.  I’ve have been making it ever since then!

Be sure to serve this alongside some basmati rice 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 🙂

Cooking methods:

  • 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.

Did you like this curry?

Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk as is by far my most popular recipe on this blog. 

Creamy Coconut Curry Chicken

If your a CURRY lover like me. Then you will want to try these dishes below too!

 

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


DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! 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

Indian Chicken Curry

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

For the curry lover in you!

Ingredients

  • 4 tbsp Cooking oil
  • 3 Boneless chicken breasts
  • 1 large Onion
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 large can 2.89 kgs - Whole canned tomatoes
  • 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 canned whole tomatoes and juices 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.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 424 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 88mg Sodium: 750mg Carbohydrates: 23g Fiber: 6g Sugar: 11g Protein: 35g

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY?

Then look no further, I got you covered! My Garlic Naan Bread Recipe is a WINNER!

Published: April 6, 2017 and revised on November 7th, 2018

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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8 Comments Hide Comments

This recipe is a keeper, just added it to the fridge! Keep it up, because ill be back to see what you whip up next girlie 😉

This recipe is a keeper. I made it in my slow cooker and came home to the most amazing smell. My neighbour probably thinks she has a new neighbours now!

Is it best to use Greek yogurt or not? And it’s a can of whole tomatoes, Not chopped/crushed?
Thank you for the recipe! I am excited to try it tonight for dinner!! Greek is less watery, i prefer to cook with it!

Hi Caralee

Sorry for the late reply, you can use chopped as well. I will update the post, you can also use fresh tomatoes. I hope you give it a few tries see what works best for you!

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