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Murgh curry with tender chicken pieces simmered in a rich spiced gravy, garnished with fresh cilantro and served with steamed rice.
Yeasin Sorker

Murgh Curry Recipe

Classic Murgh Curry made with bone-in chicken cooked in a spiced onion-tomato gravy. Comforting, flavorful, and perfect for everyday meals.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 370
Ingredients Equipment Method Video Notes

Ingredients
  

  • 750 grams Chicken (bone-in) Cut into medium pieces
  • 3 tablespoons Mustard oil Adds authentic flavor, optional
  • 2 medium Onion Finely sliced
  • 2 medium Tomato Finely chopped or pureed
  • 1 tablespoon Ginger-garlic paste Freshly made preferred
  • 1 teaspoon Turmeric powder For color and mild earthiness
  • ⅕ teaspoons Red chili powder Adjust according to heat preference
  • ⅕ teaspoons Coriander powder Adds depth and aroma
  • 1 teaspoon Cumin powder Enhances overall flavor
  • 1 teaspoon Garam masala Added at the final stage
  • 2 pieces Green chilies Slit lengthwise
  • 1 piece Bay leaf Whole spice for aroma
  • 1 inch Cinnamon stick Use a small stick
  • 3-4 pods Green cardamom Lightly crushed
  • to taste — Salt Adjust as needed
  • 1 cup Water Add more for thinner gravy
  • 2 tablespoons Fresh coriander leaves Chopped, for garnish

Equipment

  • 1 Heavy-bottom pan Ideal for even cooking and thick gravy
  • 1 Cooking spoon Wooden or silicone works best
  • 1 Knife For cutting chicken and vegetables
  • 1 Cutting board Use a stable, non-slip board
  • 1 set Measuring spoons For accurate spice measurement
  • 1 Measuring Cup Used for water and oil
  • 2 Bowl For holding chicken and chopped items
  • 1 Lid Needed while simmering the curry

Method
 

  1. Mix yogurt, garlic, ginger, salt, turmeric, and garam masala. Coat chicken pieces well. Marinate for 20 minutes or overnight.
  2. Heat oil in a heavy-bottom pot. Add cumin seeds, then chopped onions. Cook on medium-low heat until deep golden brown.
  3. Add garlic and ginger. Cook for 2 minutes. Add tomatoes and tomato purée. Cover and cook for 15-20 minutes on low heat.
  4. Add salt, turmeric, garam masala, chili powder, and coriander powder. Cook for 4-5 minutes.
  5. Add marinated chicken and 150ml water. Mix well, cover, and cook on low-medium heat for 40-45 minutes. Stir after 15 minutes to prevent sticking.
  6. When oil separates on top, the curry is ready. Turn off heat and let rest for 5 minutes.
  7. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Video

Notes

  • Always use bone-in chicken for authentic flavor
  • Brown onions slowly for best results
  • Adjust water for desired gravy consistency
  • Curry tastes better the next day
  • Store leftovers in fridge for up to 4 days