Murg Kari Chicken Curry
Dive into the heart of Indian cuisine with this tantalizing Murg Kari Chicken Curry! This authentic recipe combines succulent chicken pieces with a rich, aromatic gravy made from a medley of ginger-garlic paste, finely chopped onions, creamy yogurt, and spice-infused tomato puree. The dish is elevated by fragrant cumin seeds, warming garam masala, and the fiery kick of slit green chilies, slow-cooked to perfection for melt-in-your-mouth tenderness. Perfectly balanced and easy to make in under an hour, it’s a comforting crowd favorite that pairs beautifully with steamed basmati rice or warm, fluffy naan. Whether you're exploring Indian flavors or craving a hearty, flavorful meal, this chicken curry is a must-try.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (pureed)
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Yogurt (plain)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 2 whole Green chilies (slit)
- 2 tablespoons Cilantro (chopped)
- 3 tablespoons Cooking oil
- 1 teaspoon Salt
- 200 milliliters Water
Instructions
Clean and cut the chicken into medium-sized pieces, then set aside.
Heat the cooking oil in a large pan or wok over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, about 6-8 minutes.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture for 5-6 minutes, stirring occasionally, until the oil begins to separate from the spices.
Lower the heat and add the yogurt, stirring continuously to prevent it from curdling.
Add the chicken pieces to the pan and mix well to coat them with the spice mixture. Cook for 5-6 minutes, stirring occasionally.
Pour in the water and add the slit green chilies. Cover the pan and let it simmer on low heat for 20-25 minutes, or until the chicken is tender and fully cooked.
Sprinkle the garam masala over the curry and mix well. Adjust salt to taste.
Garnish with chopped cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.5 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
