Ingredients:
**For the Chicken Marinade:**
– 1 1/2 lbs chicken thighs or breasts, cut into bite-sized pieces
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon chili powder
– Salt, to taste
**For the Curry:**
– 2 tablespoons vegetable oil or ghee
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tomatoes, pureed or finely chopped
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon garam masala
– 1/2 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon ground cinnamon
– 1/2 cup coconut milk or heavy cream
– Fresh cilantro, chopped (for garnish)
#### Instructions:
1. **Marinate the Chicken:**
– In a large bowl, combine the yogurt, lemon juice, turmeric, garam masala, cumin, coriander, chili powder, and salt.
– Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. **Cook the Curry:**
– Heat the oil or ghee in a large pan or skillet over medium heat.
– Add the chopped onion and sauté until golden brown, about 5-7 minutes.
– Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
– Stir in the pureed or chopped tomatoes and cook for 3-4 minutes until the tomatoes have softened and the oil begins to separate.
3. **Add Spices:**
– Add the turmeric, cumin, coriander, garam masala, chili powder, cardamom, and cinnamon to the pan. Stir well to combine the spices with the tomato mixture.
4. **Add Chicken:**
– Add the marinated chicken pieces to the pan, along with the marinade. Stir to coat the chicken with the spices and tomato mixture.
– Cook for 5-7 minutes until the chicken is no longer pink.
5. **Simmer:**
– Pour in the coconut milk or heavy cream, and bring the mixture to a simmer.
– Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
6. **Garnish and Serve:**
– Taste and adjust seasoning with salt if necessary.
– Garnish with chopped fresh cilantro.
Serve your Indian Chicken Curry (Murgh Kari) hot with steamed basmati rice or naan bread. Enjoy the rich and aromatic flavors of this classic Indian dish!
