Free recipe Indian

Indian Chicken Curry (Murgh Kari)

Name: Indian Chicken Curry (Murgh Kari)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 1/2 lb bone-in chicken thighs, skin removed, or 2 lb boneless thighs cut into large pieces; 3 tbsp vegetable oil, or ghee; 1 cinnamon stick, about 2 inches; 4 green cardamom pods, lightly crushed; 4 whole cloves; 2 bay leaves; 2 large yellow onion, finely chopped; 6 cloves garlic, grated; 1 tbsp fresh ginger, grated; 1-2 green chiles, slit lengthwise; 1/2 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp kashmiri chili powder, or 1/2 tsp paprika plus 1/4 tsp cayenne; 2 roma tomatoes, finely chopped; 1/2 cup plain whole-milk yogurt, whisked smooth, at room temperature; 1 1/2 tsp kosher salt, plus more to taste; 1 cup water, hot; 1 tsp garam masala; 1/4 cup fresh cilantro, chopped

A home-style North Indian chicken curry with deeply browned onions, whole spices, tomatoes and yogurt, simmered until the sauce clings to every piece.

By Priya Hollis, Head of Shop & Product Published April 29, 2026

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Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 6
Level: Medium

This is the everyday chicken curry cooked in countless Indian homes, and its secret is patience with the onions. Cooking them slowly until they turn a deep golden brown builds a sweet, savory base that no shortcut can match. Whole spices bloom in the oil first, then ground spices and tomatoes cook down until the fat separates, which is your signal that the masala is ready.

Bone-in thighs are worth the extra minute of eating around the bones. They stay juicy through the simmer and give the gravy real body.

Serve with basmati rice or warm roti, a bowl of cooling raita and some sliced red onion with lime. Leftovers taste even better the next day.

Slow-browned onion masala
Bone-in thighs stay juicy
Better the next day

Directions

Pat the chicken dry and set it aside while you prepare the aromatics.
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the cinnamon stick, cardamom, cloves and bay leaves and stir for about 30 seconds, until fragrant.
Add the onions and a pinch of the salt. Cook, stirring often, for 15 to 18 minutes, until deep golden brown; lower the heat if they start to scorch.
Stir in the garlic, ginger and green chiles and cook for 1 minute, until the raw smell is gone.
Add the turmeric, coriander, cumin and chili powder with a splash of water and cook for 1 minute, stirring so the spices do not burn.
Add the tomatoes and cook for 6 to 8 minutes, mashing with the spoon, until they collapse and oil begins to pool at the edges of the masala.
Take the pot off the heat and stir in the yogurt a spoonful at a time, then return to medium heat and cook for 2 minutes, stirring constantly.
Add the chicken and the remaining salt and turn to coat. Cook for 5 minutes, turning the pieces, until the outside of the chicken looks opaque.
Pour in the hot water, bring to a simmer, cover and cook over low heat for 30 to 35 minutes, stirring once or twice, until the chicken is tender and cooked through.
Uncover and simmer for 5 minutes more if you want a thicker gravy. Stir in the garam masala, taste for salt, and scatter with cilantro before serving.

Test-kitchen tips

The curry keeps for 4 days in the refrigerator and freezes well for up to 3 months; the flavor deepens overnight.
Bringing the yogurt to room temperature and adding it off the heat keeps it from curdling in the hot masala.
For a richer finish, stir in 2 tbsp heavy cream with the garam masala, or add a handful of baby spinach in the last 2 minutes.