Murgh Kari - Indian Chicken Curry

Last updated: 30 September 2026 by the Gas Stove Hub team

This Chicken Curry recipe, known as Murgh Kari, is a genuine weeknight favourite: a handful of pantry spices, a tangy tomato-yogurt base, and tender chicken that comes together in under an hour. This guide covers the full recipe, practical tips for getting the sauce right, a few easy variations, and the answers to the questions people ask most often.

Indian Chicken Curry Ingredients

Murgh Kari gets its depth from a warm spice mix of garam masala, coriander, turmeric and cayenne, balanced against a tangy base of tomato and yogurt. Freshly minced garlic and ginger add the sharpness that holds the whole dish together.

Skinless, boneless chicken breast gives an evenly cooked result and is what this recipe uses, though boneless thighs work just as well if you prefer a juicier bite, and bone-in pieces add extra richness to the gravy if you have the time to cook them a little longer.

How to Make Chicken Curry (Murgh Kari)

Brown the seasoned chicken in a large pan first, then set it aside while you build the sauce in the same pan, sautéing ginger, garlic and onion to develop the base flavour. Once the onion turns translucent, bring the tomatoes, yogurt, chicken and spices together and let everything simmer gently for about 20 minutes, covered, until the chicken is fully cooked through. Finish with a squeeze of lemon and a scatter of fresh coriander.

Tips for a Better Murgh Kari

Pat the chicken dry before seasoning. Wet chicken steams rather than browns, and a proper sear adds real flavour to the finished curry.
Do not skip the browning step, even though the chicken finishes cooking later in the sauce. The colour built here carries through to the final dish.
Use room-temperature, full-fat yogurt rather than cold yogurt straight from the fridge, which helps it blend into the sauce smoothly instead of splitting.
For a smoother, restaurant-style gravy, blend the cooked onion and tomato mixture before adding the chicken back in.
Let the finished curry rest, covered, for a few minutes off the heat before serving. This lets the spiced oil settle back into the gravy rather than sitting on top.

Easy Variations

Creamier curry: stir in a splash of coconut milk or heavy cream in the last few minutes of cooking.
Extra vegetables: bell peppers, carrots or peas added partway through the simmer add colour and nutrition without changing the core recipe.
Bone-in version: use bone-in chicken thighs or drumsticks and extend the simmer time to 25 to 30 minutes for a richer, deeper gravy.
Milder heat: reduce the cayenne pepper and skip the green chillies if using them, since the garam masala and curry powder already carry plenty of flavour on their own.

Serving Suggestions

Murgh Kari is traditionally served over fluffy basmati or jeera rice, with warm naan on the side for scooping up the gravy. A simple cucumber raita and a spoon of mango chutney round out the meal nicely and help balance the spice.

If you enjoy cooking other regional dishes, our Rohu Fish Curry Recipe and our Electric Tandoor Recipes guide are worth trying next.

How to Store Chicken Curry (Murgh Kari)

Leftover chicken curry keeps in the refrigerator for 2 to 4 days in a sealed, airtight container. It also freezes well for up to 3 months, which makes it a good dish to batch-cook. Thaw frozen curry in the refrigerator overnight, then reheat it gently on the stovetop or in the microwave rather than on high heat, since fast reheating can make the chicken rubbery.

Indian Chicken Curry (Murgh Kari) Recipe

Prep time: about 15 minutes. Cook time: about 35 minutes. Serves: 4.

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 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, plus 1/2 cup water
1 can (15 ounces) crushed tomatoes
1 cup plain yogurt, at room temperature
2 tablespoons chopped fresh cilantro, divided
1 teaspoon salt (for the sauce)
1 teaspoon garam masala
1 tablespoon fresh lemon juice

Method

Pat the chicken dry and season it with 2 teaspoons of salt.
Heat the oil in a large skillet over high heat. Brown the chicken in batches until golden on all sides, then transfer it to a plate and set it aside.
In the remaining oil, reduce the heat to medium and add the onion, garlic and ginger. Cook for 5 to 8 minutes, stirring occasionally, until the onion turns soft and translucent.
Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 tablespoon of water. Let the spices cook for about a minute, stirring constantly so they do not catch.
Add the crushed tomatoes, yogurt, 1 tablespoon of cilantro and 1 teaspoon of salt, and stir everything together.
Return the browned chicken and any juices on the plate to the skillet. Pour in the remaining 1/2 cup of water, bring to a boil, and turn the chicken to coat it in the sauce.
Sprinkle the garam masala and the remaining tablespoon of cilantro over the chicken. Cover the skillet and simmer for about 20 minutes, until the chicken is no longer pink in the centre and the juices run clear.
Check doneness with an instant-read thermometer. The thickest part of the chicken should reach at least 165°F (74°C). Finish with a drizzle of fresh lemon juice before serving.

Murgh Kari FAQs

Can I use chicken thighs instead of chicken breast?

Yes. Boneless thighs work just as well as breast and tend to stay juicier, since they have more fat and are more forgiving if slightly overcooked.

Can I make Murgh Kari ahead of time?

Yes, and it often tastes better the next day once the flavours have had time to settle. Store it in the fridge and reheat gently on the stovetop before serving.

Why did my yogurt curdle in the curry?

Cold yogurt added directly to a hot pan is the most common cause. Let the yogurt come to room temperature before adding it, and stir it in over medium rather than high heat.

What is the best way to serve Indian chicken curry?

Serve it hot with steamed basmati rice, jeera rice, or warm naan, alongside a cooling side such as cucumber raita.

How long does chicken curry last in the fridge or freezer?

It keeps for 2 to 4 days in the refrigerator and up to 3 months in the freezer. Thaw overnight in the fridge and reheat gently rather than on high heat.

Can I make this curry less spicy?

Yes. Reduce or omit the cayenne pepper, since the garam masala and curry powder provide most of the flavour without adding much heat on their own.

Conclusion

Murgh Kari is proof that a short ingredient list and a bit of patience with the browning and simmering steps can produce a genuinely rich, restaurant-style curry at home. Stick to the basics here, dry chicken, room-temperature yogurt, and a proper sear, and the rest comes together easily. Try it once as written, then make it your own with a bone-in version or a splash of coconut milk.