Murgha Kari(Chicken Curry With Tomatoes)
Murgha Kari is a flavorful chicken curry with tomatoes and spices, perfect for family dinners and those craving hearty, savory dishes with rich, aromatic flavors.
Ingredients
Instructions
- Use a casserole or a large skillet with a lid.
- Cook onions and curry powder in butter for 10 to 15 minutes.
- Add tomato sauce and salt.
- Disjoint and skin the chicken; place in the sauce.
- Cook, uncovered, over medium heat, turning frequently until the sauce becomes quite dry and the chicken tests done with a fork, about 30 to 40 minutes.
- Add hot water, cover the pot, and cook over low heat for 5 minutes.
Tips & Substitutions
For a deeper flavor, consider adding garlic and ginger when cooking the onions. If you prefer a spicier dish, add chili powder or fresh green chilies to taste. You can substitute the chicken with bone-in pieces for more flavor or use boneless chicken thighs for quicker cooking. If tomato sauce is unavailable, crushed tomatoes or fresh tomatoes can be used as alternatives.
Serving Suggestions
Serve Murgha Kari hot with steamed basmati rice or naan for a complete meal. It pairs beautifully with Chicken Pulao for a delightful feast. Consider adding a side of yogurt or raita to balance the spices and a fresh salad to provide a crunchy contrast. This dish is perfect for family gatherings or casual dinners.
Storage & Reheating
Allow the Murgha Kari to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stovetop over low heat, adding a splash of water if it appears too thick. It can also be reheated in the microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Murgha Kari(Chicken Curry With Tomatoes) contains roughly 445 calories, with 5g protein, 30g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2001mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of chicken in this recipe?
Yes, you can substitute chicken with other meats like lamb or beef, though cooking times may vary. Ensure the meat is tender before serving. Adjust the cooking time based on the meat used to ensure it's fully cooked and flavorful.
Is it possible to make this recipe vegetarian?
Absolutely! You can substitute the chicken with hearty vegetables like potatoes, cauliflower, and chickpeas. Adjust the cooking time accordingly, and consider adding more spices to enhance the flavor profile. This vegetarian adaptation will still deliver a satisfying and delicious meal.
What can I do if the curry is too spicy?
If your Murgha Kari turns out too spicy, try adding a bit of sugar or honey to balance the heat. You can also incorporate more tomato sauce or coconut milk to dilute the spiciness. Serving it with plain rice or yogurt can also help tone down the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).