Ingredients
-
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
Directions
-
Gather all ingredients.
![Ingredients for Indian Chicken Curry (Murgh Kari) recipe]()
Dotdash Meredith Food Studios
-
Sprinkle the chicken breasts with 2 teaspoons salt. 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
-
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
-
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
-
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
-
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]()
DOTDASH MEREDITH FOOD STUDIOS
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 | 76% |
| Vitamin C 12mg | 14% |
| 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.
