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Homestyle Murgh Curry: North Indian Chicken Curry

Prep 20 min Cook 40 min Difficulty 2/5

Homestyle Murgh Curry: a North Indian chicken curry with yogurt marinade, warm spices, and a rich masala. Ready in ~1 hour for serving with rice or roti.

Why this recipe works

Homestyle Murgh Curry is a North Indian chicken curry featuring bone-in thighs, a yogurt-based marinade, and a fragrant masala. This recipe suits home cooks who want deep flavor with straightforward steps and pantry-ready spices.

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Key takeaways

Simple weeknight curry with ready-made yogurt base
Balanced spice from Kashmiri chili and garam masala
Best served with rice or roti and fresh cilantro

Recipe guide

Homestyle Murgh Curry is a North Indian chicken curry featuring bone-in thighs, a yogurt-based marinade, and a fragrant masala. This recipe suits home cooks who want deep flavor with straightforward steps and pantry-ready spices.

A comforting, full-flavored chicken curry you can cook at home.

  • Simple weeknight curry with ready-made yogurt base
  • Balanced spice from Kashmiri chili and garam masala
  • Best served with rice or roti and fresh cilantro

Marinate the chicken

Whisk yogurt, lemon juice, Kashmiri chili powder, turmeric, and 1.25 tsp salt. Add chicken and coat well; marinate 20–30 minutes.

Make the masala

Sauté bay leaf, green cardamom, and cinnamon in oil. Add onions; cook until deep golden. Stir in ginger, garlic, then coriander and cumin. Add grated tomatoes and cook until oil strains from masala.

Cook and finish

Add marinated chicken with marinade. Pour in 300 ml water; simmer 25–30 minutes until tender. Uncover to thicken, season with garam masala and salt if needed, then finish with cilantro.

Ingredients

  • 900 g bone-in chicken thighs
  • 120 g plain yogurt
  • 1 tbsp lemon juice
  • 1.5 tsp Kashmiri red chili powder
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1.5 tsp ground cumin
  • 1 tsp garam masala
  • 1.25 tsp fine salt
  • 3 tbsp neutral oil
  • 2 whole onions, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 whole tomatoes, grated
  • 300 ml water
  • 1 count bay leaf
  • 4 count green cardamom pods, lightly crushed
  • 1 stick cinnamon
  • 2 tbsp chopped cilantro

Instructions

  1. In a bowl combine yogurt, lemon juice, chili powder, turmeric, 1 tsp salt, and chicken. Coat well and marinate 20–30 minutes while you prep everything else.
  2. Heat oil in a heavy pot over medium-high heat. Add bay leaf, cardamom, and cinnamon; sizzle until fragrant.
  3. Add onions and cook, stirring, until deep golden brown.
  4. Stir in ginger paste and garlic paste; sauté until the raw smell cooks off.
  5. Add coriander and cumin; fry 30 seconds, then add tomatoes and cook until thick and the oil separates from the masala.
  6. Add the chicken with all its marinade; stir to coat and cook until it turns opaque on the outside.
  7. Pour in water, bring to a boil, then reduce heat, cover, and simmer gently until chicken is tender and cooked through, 25–30 minutes.
  8. Uncover to thicken to your liking. Stir in garam masala and remaining 0.25 tsp salt if needed. Simmer 2 minutes, then turn off the heat.
  9. Finish with cilantro. Rest 5 minutes before serving with steamed rice or roti.

FAQs

How long should I marinate the chicken? Marinate the chicken 20–30 minutes to help flavor absorption; longer marination can enhance taste but isn’t essential.
Why is oil separation important? Cook until oil separates from the masala and the chicken is tender, about 25–30 minutes simmer after adding the chicken.
Can I adjust spice levels? Finish with garam masala and cilantro for aroma and brightness.