Murgh Curry Recipe: Easy Chicken Curry

Looking for a murgh curry recipe that actually tastes like home? This is the exact recipe my family makes, and I’m sharing it step by step so you can cook it just as easily.

This dish shows up on our table once or twice every week. My younger brother loves it more than anyone else in the house. He always asks Mom to make it specially for him and eats it with so much joy.

Even when old friends come over and we all sit together, we end up cooking this curry as a group, everyone pitching in with one step or another. It’s that kind of dish.

What Is Murgh Curry?

“Murgh” is the Urdu and Hindi word for chicken. Murgh curry refers to a chicken dish cooked in a thick gravy made from onions, tomatoes, yogurt, and a blend of whole and ground spices.

Unlike dry chicken preparations, this curry has a rich, glossy sauce that pairs perfectly with bread or rice.

The dish varies slightly from region to region. Some cooks add cream for a milder taste, while others keep it spicy and tangy with extra chilies and tomatoes.

This recipe follows the traditional home-style method that most Pakistani and North Indian households use.

Ingredients

Main Ingredients:

• 1 kg chicken, cut into medium pieces (bone-in works best for flavor)
• 3 medium onions, finely sliced
• 3 medium tomatoes, pureed or finely chopped
• 1/2 cup plain yogurt, whisked
• 1/2 cup cooking oil or ghee
• 1 tablespoon ginger-garlic paste

Whole Spices:

• 2 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 4-5 cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds

Ground Spices:

• 1 teaspoon turmeric powder
• One to two teaspoons of red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 1 teaspoon garam masala (added at the end)

Garnish:

• Fresh coriander leaves, chopped
• 2-3 green chilies, sliced
• 1-inch ginger, julienned

Step-by-Step Murgh Curry Recipe

Step 1: Prepare the Base

Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the whole spices, including bay leaves, cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds until they release their aroma.

Step 2: Cook the Onions

Add the sliced onions to the pot. Fry them until they turn golden brown, which usually takes 8-10 minutes. Don’t rush this part; golden onions are what give murgh curry its deep, homemade taste.

Step 3: Add Ginger-Garlic Paste

Add the ginger-garlic paste and cook it for about a minute, stirring occasionally. Keep stirring so the paste does not burn.

Step 4: Add Tomatoes and Spices

Add the tomato puree along with turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook this mixture on medium heat until the oil separates from the masala, which takes about 8-10 minutes. This is where most of the curry’s character comes from, so don’t skip or shorten it.

Step 5: Add the Chicken

Put the chicken pieces into the pot and mix well so every piece gets coated with the masala. Cook on medium high for 5 to 7 minutes, or until the chicken changes color.

Step 6: Add Yogurt

Lower the heat and add the whisked yogurt gradually while stirring continuously. Adding yogurt slowly prevents it from curdling. Cook for another 5 minutes.

Step 7: Simmer the Curry

Add half a cup of water, cover the pot, and let the curry simmer on low heat for 20-25 minutes. Stir occasionally.

The chicken should become tender, and the gravy should thicken to your desired consistency.

Step 8: Finish with Garam Masala

Sprinkle garam masala over the curry and mix well. Turn off the heat.

Step 9: Garnish and Serve

Garnish the murgh curry with fresh coriander leaves, sliced green chilies, and julienned ginger. Serve when hot with roti, naan, or basmati rice that has been steamed.

Expert Tips for the Best Murgh Curry

Use bone-in chicken

Bones release collagen into the gravy, which makes the curry thicker and more satisfying to eat.

Don’t rush the onions

Skipping this step leaves the curry tasting flat. Properly browned onions carry most of the dish’s depth.

Watch for oil separating from the masala

This visual cue tells you the raw spice taste has cooked off completely.

Add chili powder gradually

Taste as you go, especially if you’re cooking for guests with different spice tolerances.

Rest the curry for 10 minutes before you serve it

This short pause helps everything settle and blend together.

Variations of Murgh Curry

• Murgh Curry with Potatoes: Add cubed potatoes along with the chicken for a heartier, budget-friendly version.
• Creamy Murgh Curry: Stir in 2-3 tablespoons of fresh cream at the end for a milder, richer taste.
• Spicy Murgh Curry: Increase the chili powder and add extra green chilies for a fiery version popular in many regional kitchens.

FAQs

1. What is the difference between murgh curry and butter chicken? 

Murgh curry uses a tomato-onion base with yogurt, while butter chicken typically includes cream and butter for a sweeter, milder taste.

2. Can I make murgh curry without yogurt? 

Yes. You can skip the yogurt, though it adds tanginess and helps tenderize the chicken. The curry will taste slightly different without it.

3. How long does murgh curry take to cook? 

The entire process takes about 45-50 minutes from start to finish, including preparation and cooking time.

4. Can I freeze murgh curry? 

Yes. Murgh curry freezes well for up to two months. Keep the curry in a sealed container and heat it well before serving again.

5. What should I serve with murgh curry? 

Steamed basmati rice, naan, roti, or paratha all pair well with murgh curry.