Mom's Best Recipes
Recipe

Quick Murgh Curry Recipe

A warm, cozy chicken curry with a bright tomato finish, creamy optional swirl, and weeknight-friendly steps. Big flavor, low drama.

Author By Matt Campbell
4.8
A steaming bowl of murgh curry with tender chicken pieces in a rich orange-red sauce, garnished with cilantro, on a wooden table with rice in the background
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Murgh curry is the kind of dinner that makes the whole house smell like you did something impressive, even if you were basically just stirring a pot in sweatpants. This version is quick, cozy, and weeknight-realistic, with tender chicken simmered in a spiced tomato-onion gravy that hits all the right notes: warm, a little tangy, and deeply savory.

My goal here is simple: accessible ingredients, clear steps, and a curry that tastes like it cooked all day, without actually demanding that from you. We build flavor fast by browning onions properly, toasting spices for a minute, seasoning the base as it cooks, and finishing with a little butter and garam masala so the whole pot tastes awake.

A saucepan of murgh curry simmering on the stove with a wooden spoon resting on the rim

Why It Works

  • Comforting, restaurant-style flavor from a simple onion-tomato base plus a short spice list.
  • Tender chicken because we simmer gently and do not rush the sauce.
  • Flexible heat so everyone at the table can win, from mild to spicy.
  • Great leftovers since the spices mellow and deepen overnight.

Best part: you can make this with pantry spices and whichever cut of chicken you have, then serve it with rice, naan, or even buttered toast if that is the vibe.

Pairs Well With

Storage Tips

Refrigerate: Cool curry to room temp, then store in an airtight container for up to 4 days (typical food-safety guidance).

Freeze: Murgh curry freezes beautifully. Portion into freezer containers and freeze for up to 3 months (also typical guidance). If you used a lot of cream, it can separate slightly, but it still tastes great. Stir while reheating to bring it back together.

Reheat: Warm gently on the stove over medium-low with a splash of water to loosen the sauce. Microwave works too, just stir halfway through so the chicken heats evenly. Heat until steaming hot throughout.

Pro move: If the curry thickens overnight, that is normal. Add a tablespoon or two of water, simmer 2 minutes, taste, then add a pinch of salt to wake everything up.

Common Questions

Is murgh curry spicy?

It can be, but it does not have to be. For mild curry, use 1 teaspoon Kashmiri chili powder (typically mild to medium and often used for color) or swap in sweet paprika. For spicy, add a serrano or green chili (see note below), plus extra chili powder to taste.

Green chili note: A “small green chili” can mean different things. Jalapeño is usually mild, serrano is hotter, and Thai green chilies can be very hot. Use what you like.

Can I use chicken breast instead of thighs?

Yes. Chicken thighs stay juicier, but breasts work. Cut them into slightly larger pieces and simmer just until cooked through, usually 10 to 12 minutes, so they do not dry out. For pressure cooking, thighs are the safer bet.

Do I need yogurt?

No. Yogurt adds tenderness and a gentle tang, but you can skip it and still get a great curry. If you do use yogurt, use plain full-fat, bring it closer to room temp, and add it off the heat or very gently to prevent curdling.

My sauce tastes flat. What do I do?

Try this order: salt first, then a small squeeze of lemon or a pinch of sugar if the tomatoes are too sharp, then finish with garam masala and butter. Those last two are the glow-up.

Can I make it in an Instant Pot?

Yes, but this recipe is built for the stove. If you want a pressure version: sauté onions and spices on Sauté, add chicken and tomatoes, then cook on High Pressure for 5 to 6 minutes (thighs recommended) with a quick release. Important: after sautéing, deglaze the pot by adding a splash of water and scraping up every browned bit from the bottom before you add tomatoes and pressure cook. Tomato-based curries can trigger the Burn warning if you skip this. After pressure cooking, simmer on Sauté to thicken. Also, avoid letting it sit on Keep Warm for long, especially with breast meat.

I started making murgh curry when I realized I wanted “restaurant comfort” on a random Tuesday without buying a cart full of specialty ingredients. The first few times, I rushed the onions and wondered why it tasted like spiced tomato soup with chicken. Then I slowed down for exactly one thing: letting the onions turn deep golden and a little jammy. Suddenly the whole pot made sense.

Now this is my go-to cozy move when the weather is cold, the day was long, and I want dinner that feels like a blanket. I still taste as I go, I still adjust the heat based on who is eating, and I still do that final butter-and-garam-masala finish like it is a magic trick. Because it kind of is.