north indian chicken curry recipe

Written ByEmma Smyth Updated on
north indian chicken curry recipe
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The Best north indian chicken curry recipe

I’ve been making this North Indian chicken curry for years, and it’s one of those recipes that just never gets old. It’s rich, flavorful, and packed with warm spices that make every bite satisfying without being overly heavy. My kids absolutely love it—even the picky ones—and it’s become a go-to meal in our house, whether it’s a weeknight dinner or something I make when we have guests over. The best part is how versatile it is; you can adjust the heat level, make it creamy or keep it brothy, and it always turns out delicious. What I love most about this recipe is how balanced it is. The chicken stays tender, the tomatoes and onions create a deep, savory base, and the spices—like turmeric, cumin, and coriander—aren’t just for flavor; they’re packed with health benefits too. Turmeric is anti-inflammatory, cumin aids digestion, and the garlic and ginger add a nice immune boost. Plus, it’s a one-pot meal, so cleanup is minimal, which is always a win in my book. Whether I’m serving it with fresh naan, steamed rice, or even roti, it’s a meal that feels special but is simple enough for everyday cooking.
North Indian Chicken Curry (Murgh Kari)

North Indian Chicken Curry (Murgh Kari)

4.8 from 1532 votes

A rich and aromatic North Indian chicken curry featuring tender chicken pieces simmered in a spiced tomato-onion gravy. This classic dish is perfect with steamed basmati rice or fresh naan bread for a hearty meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Marinade
  • 1.5 lbs (700g) chicken thighs and drumsticks, skinless
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp salt
For the Curry
  • 3 tbsp ghee or vegetable oil
  • 2 large onions, finely sliced
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1-inch cinnamon stick
  • 2 green cardamom pods
  • 2 cloves
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 cup water (adjust for desired consistency)
  • Salt to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 tbsp kasuri methi (dried fenugreek leaves), crushed

👨‍🍳Directions

  1. 1 Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for best results).
  2. 2 Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cinnamon, cardamom, and cloves. Sauté for 30 seconds until fragrant.
  3. 3 Add sliced onions and cook until golden brown (about 8-10 minutes), stirring occasionally. Add ginger-garlic paste and sauté for another 2 minutes.
  4. 4 Stir in tomato puree, coriander powder, cumin powder, red chili powder, and turmeric. Cook for 5-7 minutes until the oil separates from the masala.
  5. 5 Add the marinated chicken to the pot and cook for 5 minutes, stirring occasionally to coat the chicken with the masala.
  6. 6 Pour in 1 cup of water, stir well, and bring to a simmer. Reduce heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally, until the chicken is tender and fully cooked.
  7. 7 Sprinkle garam masala and crushed kasuri methi over the curry. Stir well and cook for another 2 minutes.
  8. 8 Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti.

🔧Equipment

  • Large mixing bowl
  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Blender or food processor (for tomato puree)
  • Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

Tips: For extra richness, add 2 tbsp of heavy cream at the end. Adjust spice levels to your preference. For a smokier flavor, cover the pot with a lid and place a hot coal on top for 2 minutes (dhungar method).

Watch Video Of How North Indian Chicken Curry (Murgh Kari) Works

This North Indian chicken curry is one of those recipes I always reach for because it’s simple, flavorful, and never fails to impress. Whether it’s a weeknight dinner or a big family get-together, the rich spices and tender chicken make it a crowd-pleaser every time. It’s easy to scale up, reheats well, and pairs perfectly with rice or naan—so it’s always a good idea to have this one in your back pocket.

❓ Frequently Asked Questions About North Indian Chicken Curry (Murgh Kari)

1. What is the key difference between North Indian chicken curry and South Indian chicken curry?

North Indian chicken curry typically features a rich, creamy tomato-based gravy with aromatic spices like garam masala, cumin, and coriander. It often includes onions, ginger-garlic paste, and yogurt or cream for a thicker, smoother texture. In contrast, South Indian chicken curry tends to be thinner, coconut-based, and spicier, with curry leaves, mustard seeds, and tamarind or coconut milk for tanginess.

2. Can I make North Indian chicken curry without onions and garlic?

Yes, you can make a version without onions and garlic by using asafoetida (hing) for depth and extra ginger for flavor. Some recipes also rely on yogurt, tomatoes, and spices like cumin and coriander to build the base. However, the taste will differ slightly from the traditional version.

3. How can I make the chicken curry less spicy but still flavorful?

To reduce spiciness while keeping the flavor, use fewer green chilies or omit them entirely. You can also add a little sugar or cream to balance the heat. Increasing the amount of yogurt or coconut milk will mellow the spice while adding richness. Adjusting the quantity of red chili powder and garam masala can also help.

4. What is the best cut of chicken for North Indian curry?

Bone-in, skinless chicken thighs or drumsticks work best for North Indian curry because they stay tender and juicy during slow cooking. The bones add depth to the gravy. However, you can also use boneless chicken breast or a mix of cuts, though they may dry out if overcooked.

5. How do I fix a curry that turned out too watery?

If your curry is too thin, simmer it uncovered on low heat to evaporate excess liquid. Alternatively, mix a teaspoon of cornstarch or gram flour (besan) with water and stir it into the curry to thicken it. Adding a spoonful of yogurt or cream can also help achieve a richer, thicker consistency.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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