Chicken curry or as we call it Murg Ki kari is a popular part of the non-vegetarian cuisine of India.



  • 2 lb skinless chicken breasts, cut into 1 inch cubes
  • 3 tsp salt
  • 1/2 c ghee or oil
  • 1 1/2 c onion, finely chopped
  • 1 tbsp garlic, minced
  • 1 1/2 tsp ginger, grated
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 1/2 tsp corriander
  • 1 tsp cayenne pepper
  • 1/2 c water
  • 15 oz tomatoes, crushed
  • 2 tbsp cilantro, chopped
  • 1/2 c yogurt


In a large skillet, heat the oil over high heat. Add the onions, garlic, and ginger to the oil. Saute for 8 minutes over medium-high heat till golden brown. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the fresh cilantro and the salt. Add the chicken pieces and mix on low heat for five minutes. Pour the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Cover skillet and simmer for 10 minutes. Add yogurt and mix well. Simmer for another 10 minutes or till the chicken becomes tender.

Sprinkle remaining tablespoon of cilantro. Serve with pita bread or rice.

For a richer texture you may substitute sour cream for yogurt.