This Indian Chicken Curry (Murgh Kari) is super quick and easy to make and very authentic tasting.
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.
Mainly, because I don’t make those to often at home and I like the change.
My man on the other hand wants to eat this dish at home and in the restaurants.
Just the mention of chicken curry excited him.
And rightfully so it is pretty darn good too. You can make this dish more spicy, simply by adding more cayenne pepper if desired.
But do not get my wrong, I make this recipe at home often because it’s super simple and healthy.
HOW TO MAKE INDIAN CHICKEN CURRY IN THE INSTANT POT?
Well it is the same way as 🙂
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.
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.
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 🙂
- 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.
If your a CURRY lover like me. Then you will want to try these dishes below too!
- Chickpea Curry
- Super Tasty Chicken Karahi
- Karahi Gosht
- Vegan Thai Coconut Green Curry
- Best Thai Red Curry
- Chicken Chickpea Curry
Are you REALLY going to eat it all?
Notes: If you don’t have “Yogurt” feel free to use “Sour Cream” and skip the actual cream in the recipe.
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!
- 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!
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
Published: April 6, 2017 and revised on November 7th, 2018