Rice and Chicken curry are one of the yummiest combinations and the perfect comfort food for millions and millions of non-vegetarian food lovers. The chicken part comes in different varieties like Kadhai Chicken, Butter Chicken, Chicken Tikka Masala, homemade chicken korma, or a simple murgh kari. Every version tingles the taste buds of people from different regions. The aroma of the gravy and juicy, moist pieces of chicken draws people to the dining table like a magnet. This, along with rice, is the perfect blend for those lazy Sunday lunches or casual get together with friends and family.
How to Make a Perfect Murgh Kari?
A perfect murgh kari Indian chicken curry is one of the most crowd-pleasing options as well as an outright must-have on any dinner party menu. You need to have in your possession specific skill sets and a pristine palate for cooking that perfect chicken curry. The meat needs to be perfect; it needs to be super moist and juicy. Overcooking, as well as undercooking the chicken, is not permissible. Not only the chicken needs to be perfect in texture and moisture content, but it also must have the perfect amount of gravy inside it so that the flavours of the gravy come through on every bite of the chicken.
While you are cooking the chicken curry, it’s better to cook the chicken separately and then pour it into your base masala gravy to get the evocative experience in your mouth. Let’s explore the cooking process to make a perfect murgh kari or chicken curry recipe that is nothing less than a chef-d’oeuvre.
- Chicken: boneless skinless chicken breasts cut into halves of 2 pounds each
- Cooking oil (½ cup)
- Salt: as per taste
- Minced garlic (1 tbsp)
- Chopped onion (1½ cups)
- Cayenne pepper (1 tsp)
- Coriander (1 tsp)
- Curry powder (1 tbsp)
- Ground cumin powder (1 tsp)
- Ground turmeric (1 tsp)
- Minced ginger: (1½ tsp)
- Yogurt: (1 cup)
- Crushed tomatoes (15 ounces)
- Fresh cilantro (2 tbsp)
- Garam masala (1 tsp)
- Water (1 tbsp)
- Water (½ cup)
- Freshly squeezed lemon juice (1 tbsp)
- Sprinkle salt as per taste on the chicken breast at a high temperature, and heat oil in a skillet.
- Cook the chicken pieces on that skillet till they turn brown.
- Take the chicken pieces off the oven and keep them aside.
- Now lower the flame to medium and pour chopped onion, ginger, and garlic into the skillet.
- Cook them well for almost 5 minutes till they turn clear.
- Pour in the turmeric along with cumin, curry powder, coriander, cayenne, and one tbsp of water into the mixture.
- Stir well, and then add cilantro (1 tbsp), yogurt, tomatoes, and salt (as per taste).
- Mix well and let it cook for a few more minutes.
- Transfer the brown pieces of chicken breasts back onto the skillet. Add almost ½ cup of water and allow it to boil.
- Flip the chicken pieces carefully from time to time so that each piece can get the coating of the masala mixture evenly.
- Sprinkle the remaining cilantro and garam masala over the chicken.
- Put the lid over the skillet and allow the chicken breasts to cook properly for almost 15/20 minutes.
- If possible, get a meat thermometer and check the centre of the chicken to see whether it is around 165 degrees F or not.
- Use the freshly squeezed juice of a lemon to drizzle on the top of the dish before serving it.
Indian cooking has its own flavour, and those who love authentic Indian curries will never say no to Murgh Kari. Try these once to relish this excellent Indian non-vegetarian delicacy. This simple yet superbly tasty dish will win loads and loads of accolades.
Also Read: Snacks are those tiny servings that can make you feel full. Let’s look at these two quick and easy savory snack recipes that will make your evenings feel a little different.