Indian Chicken Curry

Every home cook needs a great curry recipe in their arsenal. This spicy Indian curry is also known as Murgh Kari.


Time 1 hour
Servings 4
Difficulty Medium





  • 3 cups Water
  • 2 cups Basmati rice, rinsed
  • 1 tsp Salt


  • 2 lbs Chicken, breast, boneless and skinless
  • 2 tsp Salt
  • ¼ cup Olive oil


  • 1 medium Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 1 ½ tsp Ginger, peeled and minced
  • 1 tbsp Curry powder
  • 1 tsp Cumin, ground
  • 1 tsp Turmeric, ground
  • 1 tsp Coriander, ground
  • 1 tsp Cayenne , ground
  • 1 tbsp Water
  • 1 15 oz can Tomatoes, crushed
  • 1 cup Yogurt, plain
  • 1 tbsp Cilantro , chopped
  • 1 tsp Salt
  • ½ cup Water
  • 1 tsp Garam masala


  • for garnish Cilantro, chopped
  • 1 Lemon, wedges


  • In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 20 minutes. Remove from heat and let steam, covered, for 10 minutes. 
  • Cut chicken breasts in half, lengthwise. Season with salt. In a large skillet, heat olive oil over medium-high heat. In batches, cook chicken until browned, about 2 to 3 minutes per side. Transfer to a plate and set aside.
  • Reduce heat to medium. Stir in onion, garlic, and ginger. Cook until onion turns translucent, about 5 to 7 minutes. 
  • Stir in curry powder, cumin, turmeric, coriander, cayenne, and water to mixture. Allow to heat through, stirring, about 1 minute. 
  • Add tomatoes, yogurt, cilantro and salt. Return chicken to skillet along with any remaining juices. Pour water into mixture and bring to a boil, turning chicken to coat with sauce. Sprinkle garam masala and cilantro over chicken. 
  • Cover skillet and simmer until the chicken reaches an internal temperature of 75°C / 165°F, about 20 minutes.
  • Using a fork, fluff the rice. Divide rice evenly among 4 bowls and top with curry. Garnish with lemon wedges.


  • Any leftovers will keep in the refrigerator up to 4 days, or in freezer up to 1 month
  • Alternatively, you use chicken thighs or a combination of breasts and thighs but thighs will take longer to cook so be sure to check temperature