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Chicken Curry (murgh Kari) Recipe - Cooking Index

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Chicken Curry (murgh Kari)

Cuisine: Indian
Type: Chicken
Courses: Dressings, Starters and appetizers
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozSkinned chicken breasts
3 tablespoons 45mlSalt
1/2 cup 118mlOil
1 1/2 cups 93g / 3.3ozFinely chopped onions
1 tablespoon 15mlMinced garlic
1 1/2 tablespoons 22mlFinely chopped ginger
1 tablespoon 15mlCumin
1 tablespoon 15mlTurmeric
1 tablespoon 15mlCoriander
1 tablespoon 15mlGround cayenne pepper
1/2 cup 118mlWater
1   Crushed tomatoes - (15 oz.)
2 tablespoons 30mlFresh cilantro - chopped
1/2 cup 118mlYogurt
1 tablespoon 15mlGaram masala
1 tablespoon 15mlFresh lemon juice

Recipe Instructions

Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside.

Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of salt.

Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.

Indian Cooking, Khalid Aziz


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