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Murgi – Chicken Curry


3 lb. Chicken Fryer, cut up

2 Tbsp. Vegetable Oil

2 Large Onion, chopped

2 Cloves Garlic, minced

1 tsp. Ground Coriander

1 tsp. Turmeric

1 tsp. Ground Cumin

1/2 tsp. Cinnamon

1/2 tsp. Cardamom

1/2 tsp. Cayenne

1 tsp. Salt

1 cup Plain Yogurt

1/2 cup Sour Cream

2 Medium Tomatoes, chopped


Heat oil in a large skillet. Add the chicken, saute until brown and set aside. Saute onion and garlic until golden. Add minced ginger the dried spices and saute until fragrant. Return the chicken to the skillet. Mix yogurt and sour cream together and add to the skillet. Bring to a boil, then reduce heat and simmer (covered) for 40 to 50 minutes, or until chicken is tender. Toss in tomatoes. Serve with rice or with Indian Bread (Naan).