Indian Chicken Curry (Murgh Kari)


This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
6 servings

Enjoy the lavishly delicious taste of chicken curry at home with this easy-to-follow recipe. Bold spices like ginger, cumin, and curry powder add rich layers of flavor to succulent chicken coated in a creamy tomato-based sauce. Fill your kitchen with the delightful fragrance of a creamy, spicy, and filling curry that the whole family will love.

Indian Chicken Curry Ingredients

Murgh Kari makes use of a potent spice blend that includes garam masala, coriander, turmeric, and cayenne pepper. Tomato, yogurt, and onion are also essential ingredients in this classic Indian main dish. Fresh minced garlic and ginger lend a pleasant sharpness.

Our top-rated recipe uses skinless, boneless chicken breasts for a tender, evenly cooked result, but other cuts like tenderloin and thigh make suitable substitutions.

How to Make Chicken Curry

Start by partially cooking your seasoned chicken breasts in a large pan, removing them after they're browned. After setting the chicken breasts aside, cook garlic, onions, and ginger in the same pan to create the flavor base.

Once the onions are translucent, add in spices, tomatoes, yogurt, and chicken to cook thoroughly. Cover and simmer for about 20 minutes for a wow-worthy chicken curry. Finish with fresh herbs and a squeeze of lemon.

a top down view of chicken curry served over rice and with a piece of naan bread.


How to Store Chicken Curry

Leftover chicken curry can be refrigerated in a sealed container and enjoyed for two to four days. Freezing extends the time to two months — simply thaw and gently reheat in the microwave or on the stovetop.

Allrecipes Community Tips and Praise

"This is now our favorite go-to curry," shares home cook xxlaracrofttrxx. "Quick and easy with a great flavor. I used hot curry powder and chose to cut the chicken into bite-sized pieces."

"Excellent flavor!" raves VUCN. "My husband and our 9-year-old loved it. The only change I made was to halve the amount of cayenne. I will definitely make this again."

"The only tweaks I made were using homemade stewed crushed tomatoes instead of canned, Moroccan seasoning for the garam masala (I was out), fresh cilantro for coriander, and a heaping teaspoon of honey," explains reviewer Chris. Paired with fresh naan, it was like a hug in a bowl!"

Editorial contributions by Rai Mincey


  • 2 pounds skinless, boneless chicken breast halves

  • 2 teaspoons salt

  • ½ cup cooking oil

  • 1 ½ cups chopped onion

  • 1 tablespoon minced garlic

  • 1 ½ teaspoons minced fresh ginger root

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon cayenne pepper

  • 1 tablespoon water

  • 1 (15 ounce) can crushed tomatoes

  • 1 cup plain yogurt

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon salt

  • ½ cup water

  • 1 teaspoon garam masala

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon fresh lemon juice


  1. Gather all ingredients.

    Ingredients for Indian Chicken Curry (Murgh Kari) recipe

    Dotdash Meredith Food Studios

  2. Sprinkle the chicken breasts with 2 teaspoons salt.

  3. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.

    Chicken breasts cooking in hot oil in a skillet

    Dotdash Meredith Food Studios

  4. Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

    Onion, garlic, ginger, curry powder, cumin, turmeric, coriander, cayenne, and water cooking in a skillet

    Dotdash Meredith Food Studios

    Onion, garlic, ginger curry powder, cumin, turmeric, coriander, cayenne, and water cooking in a skillet

    Dotdash Meredith Food Studios

  5. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

    Sauce for Indian Chicken Curry cooking in a skillet

    Dotdash Meredith Food Studios

  6. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.

    Indian Chicken Curry cooking in a skillet

    Dotdash Meredith Food Studios

  7. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

    a close up, overhead view of a single bowl of Indian chicken curry served with rice and fresh cilantro


Nutrition Facts (per serving)

427 Calories
24g Fat
15g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 427
% Daily Value *
Total Fat 24g 31%
Saturated Fat 5g 24%
Cholesterol 95mg 32%
Sodium 1370mg 60%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 38g
Vitamin C 12mg 62%
Calcium 143mg 11%
Iron 3mg 17%
Potassium 699mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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