Murgh Curry Recipe (Authentic Indian Chicken Curry)

Murgh curry is a traditional Indian chicken curry made by marinating bone-in chicken in yogurt and spices, then simmering it in a rich onion-tomato gravy with garam masala for 45 minutes until tender. Want that deep restaurant flavor but don’t know where to start? Here’s the deal: most recipes skip the key steps that make this dish truly amazing. In this guide, you’ll learn the exact method I use to get perfectly spiced, fall-off-the-bone chicken every single time. Let’s make your best curry yet.

If you ask me what my comfort food is, I’d say chicken curry and rice without hesitation. This recipe is healthy, simple, delicious, and easy to make. It’s my go-to dish that never fails to bring warmth and satisfaction to the table. Whether you’re new to making curry or you’ve been cooking for years, this homestyle curry will become a staple in your meal rotation.

Murgh curry is a classic Indian chicken curry that’s beloved across South Asian cuisine. The word “murgh” simply means chicken in Hindi and Urdu, making this a fundamental dish in North Indian curry traditions and Punjabi cuisine.

This spiced chicken dish features tender pieces of chicken simmered in a rich gravy made with an onion-tomato base, aromatic whole spices, and ground spices. The curry sauce develops deep, complex flavors through slow cooking and careful spice blooming.

What sets authentic murgh curry apart from other chicken masala dishes is the use of bone-in chicken, which creates a more flavorful and satisfying curry gravy. The bones add richness and depth that boneless chicken simply can’t match.

This traditional recipe reflects the rustic curry texture you’d find in dhaba-style curry establishments across India and Pakistan. It’s comfort food at its finest, perfect as a main course for family meals or festive cooking occasions.

This recipe delivers restaurant-style curry right in your home kitchen. The aroma and flavor depth are incredible, and the process is surprisingly straightforward.

Here’s what makes this dish special:

Authentic Flavor: Using traditional home-style cooking methods creates the same rich masala base you’d get at your favorite Indian restaurant.

Simple Ingredients: Everything you need is readily available. No hard-to-find specialty items required.

Customizable Spice Level: You control the heat. Make it a mild curry for kids or a spicy curry for those who love bold flavors.

Perfect for Any Occasion: This works equally well as an everyday dinner recipe or a festive dish for special gatherings.

Meal Prep Friendly: The curry actually tastes better the next day, making it ideal for meal prep and reheating leftovers.

The best part? You’ll see a little oil separation on top when it’s done perfectly. That’s your sign that the curry is cooked really well and ready to enjoy.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
Cuisine: Indian, South Asian
Course: Main Course, Dinner Recipe

For the Chicken and Marinade

• 1 whole chicken, cut into small pieces (bone-in chicken preferred)
• 150 grams natural yogurt (for yogurt marinade)
• 2 large garlic cloves, grated
• 1 inch ginger, grated (ginger garlic paste base)
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala

For the Curry Base

• 2-3 tablespoons oil or ghee
• 1 teaspoon cumin seeds (cumin powder alternative)
• 3 medium onions (white or red), roughly chopped
• 2 garlic cloves, grated
• 1 inch ginger, grated
• 4 tomatoes, roughly chopped (or 1 400g tin of chopped tomatoes)
• 2 tablespoons tomato purée

Spices and Aromatics

• ½ teaspoon salt
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder (ground spices)
• Bay leaf (optional)
• Cinnamon stick (optional, for whole spices)
• Cardamom pods (optional)
• Cloves (optional)

My Spice Tip: I keep my spices fresh in a glass spice jar set with airtight lids. It makes a huge difference in flavor. Fresh spices are the secret to restaurant-quality curry at home.

For Cooking and Garnishing

• 150 ml water (or chicken stock)
• Fresh cilantro (coriander leaves) for garnish
• Green chilies (optional, for extra heat)

Note on Chicken: Always use bone-in chicken for this recipe. A whole chicken cut into pieces gives you variety in textures and makes the curry taste incredible. Don’t use boneless chicken or chicken breast for authentic flavor.

For this recipe, you’ll need basic kitchen equipment:

• Heavy-bottom pot or Dutch oven for even heat distribution
• Wooden spoon or spatula for stirring
• Grater for ginger and garlic
• Measuring spoons
• Chopping board and knife

You can also use a pressure cooker or Instant Pot if you prefer the pressure cooker method for faster cooking. I’ve made this curry in my Instant Pot Duo many times, and it comes out perfectly tender in just 15 minutes of pressure cooking. A skillet or frying pan works too, though a deeper pot is better for simmering curry.

Marinate the Chicken

Start by preparing your chicken. I asked my butcher to cut one whole chicken into small pieces, bones and all.

In a bowl, add 150 grams of natural yogurt. Grate two large garlic cloves and an inch of ginger directly into the yogurt. Add one teaspoon of salt, one teaspoon of turmeric powder, and one teaspoon of garam masala.

Mix everything well. The aroma is amazing at this stage.

Pour this mixture over the chicken pieces. It might look like it’s not enough yogurt, but trust me, it’s all you need. Using your hands, coat the chicken really well.

Leave it aside for about 20 minutes. Sometimes I marinate it overnight for deeper flavor, but other times it’s a last-minute decision to make chicken curry, so 20 minutes works perfectly. The marination process can be as flexible as your schedule.

Prepare the Aromatics

Heat a decent-sized pan or heavy-bottom pot over medium heat. Add about two to three tablespoons of oil or ghee.

Start with one teaspoon of cumin seeds. This oil tempering step releases the essential oils in the spices.

Add three medium-sized onions, roughly chopped. It may look like a lot, but you need plenty of onions to build that lovely flavor in the onion-tomato masala.

Cook on medium to low heat. This is important. Let the onions turn a deep golden brown. This slow simmering step creates the foundation of your rich gravy. Don’t rush this part.

Build the Curry Base

Once your onions are beautifully golden, add two grated garlic cloves and an inch of grated ginger. You can finely chop them if you prefer, but grating releases more flavor into the ginger garlic paste.

Mix well and cook for another two minutes. This removes the rawness from the garlic and ginger.

Add four roughly chopped tomatoes. If you prefer convenience, use a 400-gram tin of chopped tomatoes, which is very handy.

Add two tablespoons of tomato purée to deepen the flavor and color of your curry sauce.

Cover and cook on low heat for about 15 to 20 minutes. This stovetop cooking method allows the tomatoes to break down completely.

Add the Spices

After about 15 minutes, the tomatoes should be cooked down beautifully. They’ll look rich, caramelized, and glossy.

Now it’s time to add the spices. This is where the magic happens.

Add half a teaspoon of salt, half a teaspoon of turmeric, one teaspoon of garam masala, one teaspoon of red chili powder, and one tablespoon of ground coriander.

Mix well and cook for four to five minutes on medium heat. The spices need to cook through properly before adding the chicken. This spice blooming process removes any raw taste and develops the spice balance.

Cook the Chicken

Add the marinated chicken pieces to the masala. You can add them one at a time if you like, or all at once.

Mix everything well so each piece is coated in the aromatic curry.

Add 150 ml of water. Keep in mind that the yogurt will release liquid as well, so you don’t need much. You can use chicken stock instead of water for even richer flavor.

Mix, cover, and cook on low to medium heat for about 40 to 45 minutes. This slow cooking is essential for a one-pot meal that’s tender and flavorful.

Give it a stir after around 15 minutes so it doesn’t stick to the bottom. Lower the heat if needed.

Final Touches and Garnishing

The smell at this stage is incredible, and it looks great too. You’ll see a little oil rising to the top. That’s the oil separation indicator that means it’s cooked really well.

The chicken is completely done now. Turn off the heat and let it rest for five minutes. This resting time allows the flavors to settle.

Finish with some fresh coriander leaves (fresh cilantro) for garnishing. You can also add a squeeze of lemon juice finishing for brightness.

Here are some expert tips from my years of making this dish:

Use Bone-In Chicken: This is the most important tip. Always use chicken on the bone. That’s how you get the real depth of flavor. Using a whole chicken cut into pieces gives you a variety of textures.

Brown the Onions Properly: Take your time with the onions. Deep golden brown onions create a rich masala base that makes all the difference.

Don’t Skip the Resting Time: Let the curry rest for five minutes after cooking. This helps the flavors develop fully.

Adjust Consistency: If your curry gravy is too thick, add a little water or chicken stock. For a thick curry, cook uncovered for the last 10 minutes.

Taste and Adjust: Every batch of spices is different. Taste your curry and adjust the spice level to your preference.

Let Spices Cook: When you add ground spices, give them 4-5 minutes to cook. Raw spices taste bitter and ruin the dish.

Through my own testing, I found that the yogurt marinade not only tenderizes the chicken but also creates a creamy vs non-creamy curry balance that’s just perfect. Even without adding cream, the yogurt gives you that restaurant-quality richness.

Using Boneless Chicken or Chicken Breast: This is the biggest mistake. The bones add essential flavor and moisture. Boneless chicken dries out and lacks depth.

Rushing the Onions: Golden brown onions take time. If you rush them, your curry will taste raw and lack that caramelized sweetness.

Adding Water Too Early: Wait until after the spices are cooked. Adding water too soon stops the spices from developing their full flavor.

Overcooking on High Heat: Keep the heat low to medium. High heat can make the chicken tough and burn the spices.

Not Enough Salt: Salt brings out all the other flavors. Taste and adjust as you cook.

This traditional recipe is incredibly versatile. Here are some variations:

Restaurant-Style Murgh Curry

For a richer, restaurant style murgh curry, add 2 tablespoons of cashew paste or almond paste to the curry base. Finish with a splash of fresh cream for extra richness.

Dairy-Free Murgh Curry

Replace yogurt with coconut milk for a dairy-optional preparation. Use the same amount and follow the recipe as written. This creates a slightly sweeter, creamy chicken curry.

Bengali Murgh Curry

Add potatoes cut into chunks along with the chicken. This is common in Bengali murgh curry and makes the dish more filling. You can also add bell peppers for color and texture.

Pressure Cooker Method

If you’re short on time, use your pressure cooker or Instant Pot. After adding the chicken and water, pressure cook for 15 minutes instead of the 40-45 minute simmer.

Mughlai Influence

For a Mughlai chicken curry, add cardamom pods, cloves, cinnamon stick, and bay leaf to the oil before adding onions. Finish with kasuri methi (dried fenugreek leaves) for authentic aroma.

Mild Curry for Kids

Make a medium-spicy curry or mild curry by reducing the red chili powder to half a teaspoon. Add a little sugar to balance the tomatoes.

This recipe is naturally a gluten-free dish and works well for many dietary needs:

Yogurt Alternatives: Use coconut milk, sour cream, or skip it entirely for a yogurt-based curry variation.

Oil Options: Ghee gives the most authentic flavor, but vegetable oil works fine. Some cooks prefer mustard oil for a stronger taste.

Chicken Alternatives: While this is a protein-rich dish made with chicken, you can use the same spice mix for lamb or goat.

Low-Fat Option: This is already suitable for calorie-conscious cooking. Use less oil and skip any cream additions.

Spice Adjustments: Can’t find garam masala? You can make your own at home or use a mix of cumin powder, black pepper, and coriander powder. Learn more about making garam masala at home for the freshest, most aromatic flavor.

Murgh curry pairs perfectly with several traditional accompaniments:

Rice Pairing: Serve with steamed basmati rice for a classic combination. The fluffy rice soaks up the delicious curry gravy.

Bread Options: Enjoy with naan bread, roti, chapati, or paratha. These are perfect for scooping up the rich sauce.

Side Dishes: Add raita (yogurt with cucumber) and Indian pickles on the side for a complete meal.

Complete Spread: For festive cooking or special occasions, serve this as part of a larger Indian cuisine spread with dal, vegetables, and chutneys.

This is the ultimate comfort food that works for family meals, dinner parties, or simple weeknight dinners.

This dish is incredibly meal prep-friendly and actually tastes better the next day.

Refrigerator: Store leftover curry in an airtight container for up to 4 days. The flavors continue to develop, making reheating leftovers a treat.

Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stovetop over low heat. Add a splash of water if the gravy has thickened too much. Microwave in 1-minute intervals, stirring between each.

Make-Ahead: You can prepare the entire curry a day ahead. In fact, Pakistani chicken curry and Indian chicken curry both taste richer after sitting overnight. Just reheat before serving.

This murgh curry is a nutritious, protein-rich dish that fits well into a balanced diet.

Per serving (approximately):

• Calories: 350-400
• Protein: 30-35g
• Fat: 20-25g
• Carbohydrates: 12-15g

The nutritional value varies based on the cut of chicken used and how much oil you add. This is naturally high in protein and lower in carbs, making it suitable for many eating plans.

The dish provides essential nutrients from the chicken, vitamins from tomatoes and onions, and beneficial compounds from the aromatic spices.

What does “murgh” mean in curry?

Murgh means chicken in Hindi and Urdu. So murgh curry simply means chicken curry. It’s used across Indian cuisine and South Asian cuisine to refer to chicken-based dishes.

Is murgh curry spicy?

The spice level is customizable. This recipe creates a medium-spicy curry, but you can make it a mild curry by reducing the chili powder or a spicy curry by adding green chilies and extra red chili powder.

Is murgh curry the same as chicken tikka masala?

No, they’re different. Chicken tikka masala uses grilled or tandoori chicken pieces in a creamy tomato sauce. Murgh curry uses simmered chicken (usually bone-in) in a traditional onion-tomato masala base. Tikka masala is typically sweeter and creamier.

Can I make murgh curry without yogurt?

Yes! You can skip the yogurt marinade entirely or replace it with coconut milk for a dairy-free version. The curry will still be delicious, just with a slightly different flavor profile.

How long does murgh curry last in the fridge?

Properly stored in an airtight container, murgh curry lasts 3-4 days in the refrigerator. It’s safe and actually tastes better as the flavors meld together.

What’s the difference between Pakistani chicken curry and Indian chicken curry?

The recipes are very similar. Pakistani chicken curry might use more oil and be spicier. Indian chicken curry, especially North Indian curry or Punjabi chicken curry, may include more cream or butter. Regional variations exist within both countries.

Can I use a slow cooker for this recipe?

Absolutely! After preparing the masala base on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This slow cooking method creates incredibly tender chicken.

What makes the curry restaurant-quality?

The key is browning the onions properly, blooming the spices, using bone-in chicken, and letting it simmer slowly. These traditional techniques create the deep aroma and flavor depth you find in restaurants.

Is this suitable for beginner cooks?

Yes! This is a beginner-friendly recipe with step-by-step cooking instructions. Take your time with each step, and you’ll create an amazing desi chicken curry.

Can I add vegetables to murgh curry?

Definitely. Potatoes and bell peppers are popular additions. Add them when you add the chicken so they cook through completely.

Give this murgh curry recipe a try! The combination of aromatic spices, tender bone-in chicken, and rich curry gravy makes this a true comfort food classic. Whether you’re making it for a family meal or preparing for festive dish occasions, this authentic flavor will not disappoint.

I’ve been making this recipe for years, and it never gets old. The smell alone is worth the cooking time. Enjoy your delicious meal, and please share your experience in the comments below. I’d love to hear how your murgh curry turned out!