murgh curry recipe
The Best murgh curry recipe
I also love that murgh curry is surprisingly healthy for what it is. The coconut milk adds creaminess without too much fat, and the spices like turmeric and cumin have real benefits—anti-inflammatory, digestive, and even immune-boosting properties. It’s not just a flavorful dish; it’s something that actually nourishes you. Plus, it’s so versatile. You can make it a main course with rice or naan, or serve it as a side with roti or even over quinoa for a lighter option. It’s the kind of recipe that works for everyday meals or when you want to impress someone with a home-cooked feast. My kids always ask for it, and honestly, I don’t blame them. It’s that good.
Classic Murgh Makhani (Indian Chicken Curry)
A rich, creamy, and aromatic Indian chicken curry featuring tender chicken in a velvety tomato-yogurt gravy, infused with warm spices like garam masala and cumin. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 large tomatoes, blended
- 1 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 cup heavy cream (or coconut milk for a lighter version)
- 1/2 cup water (as needed)
- Salt to taste
- Fresh cilantro (for garnish)
- 1/2 cup chopped onions (for garnish)
- 1/4 cup chopped cilantro (for garnish)
- 1 tbsp butter or ghee (for finishing)
👨🍳Directions
-
1
Marinate the chicken: In a bowl, mix chicken with ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, yogurt, and lemon juice. Let it marinate for at least 15 minutes. -
2
Cook the chicken: Heat oil in a skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes until lightly browned. Remove chicken from the skillet and set aside. -
3
Sauté aromatics: In the same skillet, add a bit more oil if needed. Sauté onions until golden brown. Add cumin seeds and let them sizzle for 10 seconds. Add minced garlic and grated ginger, sautéing for 1 minute. -
4
Make the sauce base: Pour in the blended tomatoes and cook for 5-7 minutes until the sauce thickens slightly. Stir in cumin powder and cook for another minute. Add salt to taste. -
5
Simmer and thicken: Return the chicken to the skillet. Add garam masala and cook for 2-3 minutes. Pour in heavy cream and water, simmering for 10-12 minutes until the sauce thickens. If too thick, add a splash of water. -
6
Finish and serve: Remove from heat, stir in butter or ghee for extra richness. Garnish with chopped onions, cilantro, and a drizzle of cream. Serve hot with steamed rice or naan.
🔧Equipment
- Large skillet or heavy-bottomed pan
- Blender or food processor
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Fine-mesh strainer (optional, for smoother sauce)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of Kashmiri red chili powder or a dash of Kashmiri red color for a vibrant look.
- Use chicken thighs instead of breasts for more richness and juiciness.
- Adjust spice levels by reducing or omitting red chili powder if preferred.
- For a lighter version, replace heavy cream with coconut milk or reduce oil usage.
- Let the curry rest for 10 minutes before serving to allow flavors to meld.
Substitutions
- Substitute yogurt with an equal amount of coconut yogurt for a dairy-free option.
- Use chicken stock instead of water for a deeper flavor in the sauce.
Watch Video Of How Classic Murgh Makhani (Indian Chicken Curry) Works
❓ Frequently Asked Questions About Murgh Makhani (Indian Chicken Curry)
What is the traditional method for marinating chicken for Murgh Curry?
The traditional method involves marinating the chicken for at least 2 hours, but ideally overnight, in a mixture of yogurt (or curd), lemon juice, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, salt, and a pinch of black pepper. For extra tenderness, you can add a small amount of oil or ghee to the marinade.
Why does Murgh Curry taste better with homemade spices?
Homemade spices in Murgh Curry significantly enhance the flavor because store-bought blends often lack the depth and complexity of fresh, ground spices. Freshly ground cumin, coriander, and garam masala release more aromatic oils, while homemade chili powder and turmeric ensure a vibrant, authentic taste. The key is using whole spices like cumin seeds, cardamom, and cloves to infuse the dish with rich, warm notes.
How can I adjust the spice level in Murgh Curry to suit my taste?
To reduce spice, you can:
– Reduce or omit red chili powder and increase the amount of ginger-garlic paste.
– Use a milder chili like green chili or a mix of mild and medium chili powder.
– Add more yogurt or coconut milk to cool the heat.
– Simmer the curry longer to let the spices mellow slightly.
For extra richness, increase the amount of ghee or coconut oil in the gravy.
What are the best types of chicken to use for Murgh Curry?
The best chicken for Murgh Curry is bone-in, skin-on chicken thighs or drumsticks—they stay juicy and flavorful during cooking. Boneless, skinless breasts can work but may dry out faster. For extra richness, you can use a mix of thighs and drumsticks. Avoid pre-cooked or frozen chicken as it can make the curry watery.
How do I ensure the Murgh Curry is creamy without using coconut milk?
To achieve a creamy texture without coconut milk:
– Use yogurt or curd as a base and simmer it down to thicken the gravy.
– Add a spoonful of cream or heavy cream at the end for extra richness.
– Stir in cashews or almonds (soaked and blended into a paste) for a nutty creaminess.
– Use a little ghee or butter to coat the chicken before cooking, which helps in thickening the gravy naturally.
– Simmer the curry on low heat to allow the natural juices from the chicken to thicken the sauce.
