Indian Chicken Curry

Indian Chicken Curry

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Ingredients

Adjust Servings:
4 tbsp Cooking oil or Ghee
3 Boneless chicken breasts
1 large Onion diced
1 tbsp Garlic chooped
1 tbsp Ginger
1 large can Whole canned tomatoes chopped
1 tbsp Tomato paste
1 cup Plain yogurt
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
1 tsp black pepper
2 tbsp Dried fenugreek leaves
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

Ingredients

  • Spices

Directions

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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. 

Indian Chicken Curry

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 whenever I go out to an Indian restaurant, I’m not gonna lie that I tend to choose a spicy curry goat or lamb dish.

Mainly, because I don’t make those to often at home and like the change. My man on the other hand wants to eat this dish at home and in the restaurants, he loves it that much!

And rightfully so it is pretty darn good too. You can make this dish more spicy, simply by adding more cayenne pepper if desired. 

Indian Chicken Curry

But do not get my wrong, I make this recipe at home often because it’s super simple and healthy.  

Can I use my Instant Pot / Pressure Cooker for this?

YES, you can prepare this dish on the stovetop or in a instapot/pressure cooker. It makes for a quick dinner if your in a hurry to get dinner on the table.

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.  

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. As my partner orders this dish often at our local east indian restaurant and say’s mine is spot on in taste.

How does it taste? It’s pretty similar to the infamous Butter Chicken, only a bit spicer.

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.

 

Are you really gonna eat it all ?

puggle

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
Print Recipe
5 from 2 votes

Indian Chicken Curry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Indian Chicken Curry, Murgh Kari
Servings: 4
Author: Jacqueline

Ingredients

  • 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

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

  • 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.

COOKING METHODS:

  • -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

Indian Chicken Curry

 

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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2 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!

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