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Creamy Murgh Curry with Tomato-Yogurt Sauce

A balanced, flavorful murgh curry recipe that delivers tender chicken in a creamy, tangy tomato-yogurt sauce. Ready in about 45 minutes with clear step-by-step instructions and a short how-to video for visual guidance.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Easy
Indian High-Protein Indian High-Protein

About This Recipe

A balanced, flavorful murgh curry recipe that delivers tender chicken in a creamy, tangy tomato-yogurt sauce. Ready in about 45 minutes with clear step-by-step instructions and a short how-to video for visual guidance.

Reference photos to help you picture the finished recipe.

Ingredients

  • 1.2 kg (2.5 lb) chicken (bone-in pieces or boneless thighs), trimmed and patted dry
  • 1 1/4 tsp salt, divided
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp vegetable oil or ghee
  • 2 medium onions (about 300 g / 10.5 oz), finely sliced
  • 1 tbsp ginger paste (or 1.5 tbsp freshly grated ginger)
  • 1 tbsp garlic paste (or 4 cloves minced)
  • 2 medium tomatoes (about 300 g / 10.5 oz), finely chopped or 250 g canned tomato puree
  • 1/2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp Kashmiri red chili powder (or 1/2–1 tsp regular chili powder to taste)
  • 1/2 tsp paprika (for color, optional)
  • 3/4 tsp garam masala
  • 1/2 cup plain yogurt (120 ml), whisked until smooth
  • 3/4 cup water or low-sodium chicken stock (180 ml)
  • 2 green chilies, slit lengthwise (optional)
  • Handful fresh cilantro (coriander leaves), chopped, for garnish
  • 1 tsp lemon juice (optional, to finish)

Nutrition Facts

520 Calories 26% daily value
38.00g Protein 76% daily value
16.00g Carbs 5% daily value
34.00g Fat 52% daily value
3.00g Fiber 12% daily value

Instructions

  1. 1
    Step 1: Prep and season (5 mins) — If using bone-in chicken, pat dry and score skin where possible. Season chicken with 3/4 tsp salt and black pepper. Set aside.
  2. 2
    Step 2: Brown the chicken (6–8 mins) — Heat 2 tbsp oil or ghee in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear chicken pieces 2–3 minutes per side until lightly golden (they won’t be cooked through). Remove and set aside.
  3. 3
    Step 3: Caramelize onions (8–10 mins) — Reduce heat to medium. Add remaining 1 tbsp oil to the pot. Add sliced onions with 1/2 tsp salt and cook, stirring occasionally, until deep golden and caramelized (about 8–10 minutes). This builds the curry’s base flavor.
  4. 4
    Step 4: Add ginger, garlic and spices (1–2 mins) — Stir in ginger and garlic pastes; cook 1 minute until fragrant. Add turmeric, cumin, coriander, chili powder and paprika. Toast the spices in the oil for 30–60 seconds, stirring constantly to avoid burning.
  5. 5
    Step 5: Cook tomatoes into a masala (4–5 mins) — Add chopped tomatoes or tomato puree and the remaining 1/2 tsp salt. Simmer until oil begins to separate from the masala and tomatoes are softened (about 4–5 minutes). Adjust heat to maintain a steady simmer.
  6. 6
    Step 6: Temper the yogurt and combine (2 mins) — Reduce heat to low. Whisk a ladle of the hot tomato mixture into the yogurt to temper it (prevents splitting). Then stir the tempered yogurt back into the pot until smooth.
  7. 7
    Step 7: Return chicken and simmer (12–15 mins) — Nestle browned chicken pieces into the sauce. Add water or stock and slit green chilies (if using). Bring to a gentle simmer, cover partially, and cook 12–15 minutes for boneless thighs or 18–22 minutes for bone-in pieces, until chicken is cooked through (internal temp 75°C / 165°F) and sauce has thickened.
  8. 8
    Step 8: Finish and rest (2 mins) — Stir in garam masala and 1 tsp lemon juice if using. Taste and adjust salt. Turn off heat and let curry rest covered for 5 minutes to meld flavors.
  9. 9
    Step 9: Garnish and serve — Sprinkle chopped cilantro over the curry. Serve hot with steamed basmati rice, naan, or flatbreads.

💡 tips

Use bone-in chicken for more flavor; if using boneless thighs, reduce simmer time slightly. Caramelizing the onions carefully is the key to a rich base—don’t rush this step. Temper yogurt by mixing in a few tablespoons of hot sauce before adding to the pot to prevent curdling. If the sauce looks thin near the end, simmer uncovered for a few minutes to concentrate flavors.

🔄 substitutions

Yogurt substitute: use full-fat coconut milk for a dairy-free version (add toward the end to avoid breaking). Chicken cut: boneless thighs stay juicier; breast cooks faster—reduce simmer time. Oil: ghee or neutral vegetable oil both work. Spice mix: swap garam masala for 1/2 tsp each ground cinnamon and ground cloves plus 1/4 tsp ground cardamom in a pinch.

📦 storage

Cool to room temperature, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed; avoid rapid high heat to prevent splitting.

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