Indian Chicken Curry

Indian Chicken Curry (Murgh Kari) could be a terribly creamy and satisfying dish serve with rice or naan bread and you may have yourself


  • 4 tbsp Cooking oil
  • 3 Boneless chicken breasts
  • 1 large Onion
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 large can Whole canned tomatoes
  • 1 tbsp Tomato paste
  • 1 cup Plain yogurt, Full fat
  • 2 tbsp Cream


  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves


  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next, add in large diced onion and saute for 2 minutes before adding in the diced chicken. Saute another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next, toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
  3. Add in the canned whole tomatoes and juices along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.


  1. -Simmer on a low-medium heat for another 15 minutes on the stovetop
  2. -Cook in the pressure cooker around 10 minutes or depending on your pressure cookers instructions
  3. -Cook in the slow cooker from 8-10 hours.
  4. Once cooked top with parsley, cilantro or dried fenugreek leaves whichever you prefer. Serve alongside some rice and enjoy!
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