Murgh Curry (punjabi Chicken Curry)

Murgh Curry, also known as Punjabi Chicken Curry, is a popular dish from the Punjabi cuisine. This flavorful and aromatic curry is made with tender chicken pieces cooked in a rich and creamy tomato-based sauce, infused with a blend of traditional Indian spices.

Murgh Curry (punjabi Chicken Curry)

Ingredients

  • 1.5 lbs (700g) chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 green chilies, slit lengthwise
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 cup fresh cilantro, chopped
  • Salt to taste
  • 3 tbsp oil

Instructions

  1. Marinate the chicken pieces in yogurt, turmeric, and salt for 30 minutes.
  2. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  3. Add the minced garlic, grated ginger, and green chilies. Sauté for a few minutes.
  4. Pour in the tomato puree and cook until the oil separates from the mixture.
  5. Add the marinated chicken along with the marinade. Cook for 10 minutes.
  6. Stir in the coriander powder, garam masala, and red chili powder. Cook for another 10-15 minutes until the chicken is tender.
  7. Garnish with fresh cilantro and serve hot with rice or naan.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pan Cutting board Knife Grater Measuring cups and spoons

Tools

Stovetop

Serving suggestions

Serving suggestions: Murgh Curry pairs well with steamed basmati rice, naan bread, or roti.

Tips & tricks

Tips: Adjust the spice levels according to your preference. You can also add a dollop of cream or butter for a richer curry.

Cost

$15