Chicken Curry (Murgh Kari) Recipe

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Ingredients

  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped onion
  • 1 tbsp minced garlic
  • 1 1/2 tbsp minced fresh ginger root
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp ground coriander
    • 1 tsp cayenne pepper
    • 1 tsp water
    • 1 (15 ounce) can crushed tomatoes
    • 1 cup plain yogurt
    • 1 tsp chopped fresh cilantro
    • 1 tsp salt
    • 1/2 cup water
    • 1 tsp garam masala
    • 1 tsp chopped fresh cilantro
  • I tbsp minced garlic

Directions

Sprinkle the chicken breasts with 2 teaspoons salt. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside. Reduce the heat under the skillet to medium-high and add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tbsp of water into the onion mixture. Allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 tbsp salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture. Bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tbsp cilantro over the chicken. Cover the skillet and simmer until the 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). Sprinkle with lemon juice to serve.

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