Indian Chicken Curry (Murgh Kari)

This is really good! but also pretty spicy, I would add a little less cayenne. Also skipped the turmeric and added more coriander and cumin instead.

Delicious little bit spicy I ate everything

It needed Aromat or Salt for more flavour but it was really good!

This was very tasty, but like some of the other reviews say should add the yogurt at the end.

Very good. I used a can of coconut milk instead of water for my liquid.

Cook onions a bit longer until soft. Half the cayenne pepper

Delicious ans spicy.Cut the chicken in bite sizes. Also added an extra chilli. Served with Jasmin rice. Did not use lemon juice. Used double thick yogurt Made 9 servings.

Beautiful rich flavour. Very nice.

Admittedly, my picture does NOT look good, but it tasted so good! My hubby liked it a lot. Next time I'm going to double to recipe so it can last longer because he devoured it. Try it!

Very good!

Used coconut milk instead of yogurt. Sooooo good!!!!

Used Chicken thighs, there is a lot of extra sauce.

Add peppers, zucchini, squash, etc roasted on the side. Gather all ingredients. Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside. Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken. Cover the skillet and simmer until 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). Drizzle with lemon juice to serve.

Delicious! Such a tasty sauce with basmati rice to complement it perfectly. I chopped the chicken into normal slices and cooked it on the pan that way, I didn't really understand cooking the entire thighs as said in the recipe. Was missing some herbs but still tasty!

This turned out great ! I'll probably go a little spicier next time though. Very good !

Really good, even the picky kid ate it. I added veggies and coconut milk instead of cream as I didn’t have cream. Will definitely make again.