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Indian Chicken Curry (Murgh Kari)

Rated as 4.74 out of 5 Stars

"This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!"
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1 h servings 427
Original recipe yields 6 servings


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  1. Sprinkle the chicken breasts with 2 teaspoons salt.
  2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the 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. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  4. Cover the skillet and simmer until the 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). Sprinkle with lemon juice to serve.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 427 calories; 24.3 14.7 38.1 95 1370 Full nutrition

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  1. 949 Ratings

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Most helpful positive review

If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recip...

Most helpful critical review

I found this to be incredibly hot and strangely bitter.

Most helpful
Most positive
Least positive

If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recip...

Absolutely delicious. We cut the chicken breasts into large cubes, which worked very well. Reduced salt by 1 tsp overall. Highly recommend this recipe.

Great recipe. I made one big change, though. Because my husband is from southern India, I cook up a TON of Indian dishes. To this recipe, I added 11 fresh small green chiles (chopped). The c...

This always turns out great and gives me a wonderful feeling of satisfaction throughout the warned though, lay out and measure all the ingredients before turning on the burner!

Outstanding- I no longer need to order out for Indian! I could not get my hands on garam masala on short notice, but the meal was phenomenal even without it. Had to use thigh meat because this...

I made this last night and it came out really good. The one main change I made was that I used boneless chicken breast and thigh meat. I also cut the meat up prior to cooking. Other than that...

Great recipe! It was my first time making curry and turned out great! I had to tweak the ingredients a bit due to not having everything available, but still turned out delicious! Fiance went bac...

This dish was really delicious. I made it for my girlfriend tonight and we both loved it. The gravy was incredibly flavorful, and the dish tasted like something that you would get at a good Indi...

Very very good and authentic tasting. I put everything, except the lemon and yogurt, in the slow cooker on high for about 4 hours. I even threw the chicken in there frozen! After the first 4 hou...