Chicken Curry (Murgh Tari)

Murgh tari is the most common way to serve chicken. The curry (sauce) taste
great with roti or rice. Typically a large amount of oil is used in preparing
the sauce. However, by using a nonstick skillet and all the spices, you can
reduce the fat significantly without altering the taste.


12 oz. Chicken Thighs
1 Tbsp Olive Oil
1/2 tsp cumin powder
2 cardamom pods
1 inch cinnamon stick
1 small onion, finely chopped
2 cloves garlic, chopped
1 tsp chopped fresh ginger
1 small tomato, skinned, finely chopped
1/4 tsp tumeric
1 tsp coriander powder
1/4 tsp cayenne pepper (optional)
1/4 tsp fennel seeds, coarsely ground
1/2 tsp coarsely ground black pepper
1/3 cup plain nonfat yogurt (can subsitute sour cream)
1/2 tsp salt
1 Tbsp chopped cilantro
1/2 Tbsp fresh lemon juice
1/2 cup water

Remove the skin and all visible fat from the chicken pieces. Cut 2 0r 3 slits,
1 inch long and 1/2 inch deep, in each piece of chicken. Set aside.

Heat the oil in a heavy saucepan over medium-high heat. Add the chicken pieces
in a single layer and fry until the chicken is white, 3 - 5 minutes, turning
the pieces over once or twice. Transfer the chicken to a plate using a slotted spoon.

Add the cumin powder, cardamom pods, cinnamon stick, onion, garlic, and ginger to the
oil. Fry, stirring constantly, until the onions are golden brown, 7 - 8 minutes.

Stir in the tomato, tumeric, coriander powder, cayenne pepper (if using), fennel seeds
and black pepper. Fry for 2 to 3 minutes. Beat yogurt with a wire wisk and add, 1
tablespoon at a time, to the onio marsala, stirring constantly. Fry for 2 to 4 minutes.

Add the chicken and sprinkle with the salt. Stir to coat with the spice mixture. Pour
the water evennly over the chicken. Bring to a boil. Reduce the heat to low. Add the
cilantro and gently stir the chicken. Cover tightly and simmer unitl the chicken is
tender but does not fall apart, 20 to 25 minutes.

Transfer to a serving platter. Sprinkle with the lemon juice.



-------------- Different version from the internet --------------------------

Indian Chicken Curry (Murgh Kari)

"Chicken breasts simmer in a curry sauce with yogurt, tomatoes, onion, garlic,
and ginger in this spicy Indian dish."


2 pounds skinless, boneless chicken
breast halves
2 teaspoons salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice


1. Sprinkle the chicken breasts with 2 teaspoons salt.

2. Heat the oil in a large skillet over high heat; partially cook the
chicken in the hot oil in batches until completely browned. Transfer the
browned chicken breasts to a plate and set aside.

3. Reduce the heat under the skillet to medium-high; add the onion,
garlic, and ginger to the oil remaining in the skillet and cook and stir
until the onion turns translucent, about 8 minutes. Stir the curry powder,
cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion
mixture; allow to heat together for about 1 minute while stirring. Mix the
tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the
mixture. Return the chicken breast to the skillet along with any juices on the
plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken
to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over
the chicken.

4. Cover the skillet and simmer until the chicken breasts are no longer
pink in the center and the juices run clear, about 20 minutes. An instant-read
thermometer inserted into the center should read at least 165 degrees F (74
degrees C). Sprinkle with lemon juice to serve.