Indian Chicken Curry (Murgh Kari)

Recipe View Gather all ingredients and prepare them according to the ingredient list. (5 minutes)

Recipe View Sprinkle the chicken pieces with 2 teaspoons of salt. Heat oil in a large skillet or Dutch oven over high heat. Brown the chicken in batches, ensuring not to overcrowd the pan. This step is crucial for developing flavor. Transfer browned chicken to a plate and set aside. (15 minutes)

Recipe View Reduce the heat to medium and add the chopped onion, minced garlic, and minced ginger to the oil remaining in the skillet. Cook and stir until the onion turns soft and translucent, about 5-8 minutes. (8 minutes)

Recipe View Stir in the curry powder, cumin, turmeric, coriander, cayenne pepper, and 1 tablespoon of water into the onion mixture. Cook for about 1 minute, stirring constantly, to allow the spices to bloom and release their aroma. (1 minute)

Recipe View Add the crushed tomatoes, yogurt, and 1 tablespoon of chopped cilantro to the skillet. Stir well to combine, creating a luscious and flavorful sauce. (2 minutes)

Recipe View Return the browned chicken to the skillet, along with any accumulated juices. Pour in 1/2 cup of water and bring the mixture to a simmer, turning the chicken to coat it evenly with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken. (3 minutes)

Recipe View Cover the skillet and reduce the heat to low. Simmer gently for about 20 minutes, or until the chicken is cooked through and the sauce has thickened. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C). (20 minutes)

Recipe View Stir in the fresh lemon juice just before serving to brighten the flavors. Serve hot with basmati rice or naan bread. (1 minute)