Desi Murgh – Chicken Curry

A deeply savoury, onion-rich North Indian chicken curry: the onions browned long and slow, then ground back into the sauce for body and sweetness. It is the kind of curry that tastes even better on the second and third day, which makes it ideal for batch cooking.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

• Slow-browned onions, ground to a paste are the foundation. Twenty patient minutes of colour is what gives the sauce its deep, sweet base.
• Whole and ground spices together: black cardamom, cloves and bay alongside the ground spices build layered, rounded warmth rather than flat heat.
• A little Greek yoghurt, stirred in gently, enriches the sauce and softens the spice without splitting.

Ingredient notes and swaps

• Chicken breast is used here in chunks; thighs are more forgiving and even better in a slow curry.
• Black cardamom is smoky and resinous, not to be swapped for green; snip one end so it perfumes the sauce.
• Garlic and ginger paste is best fresh-blended; jarred works at a pinch.
• Greek yoghurt should be full-fat, added off a fierce heat so it does not curdle.

Desi Murgh - Chicken Curry

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This is a chicken and onion based curry that is absolutely delicious. The best thing about desi murgh is that it tastes wonderful on the second and third days. If there is any remaining

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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• 5 Tbsp Sunflower oil
• 2 large Onions, peeled and sliced thinly
• 2 Tsp Garlic Paste
• 2 Tsp Ginger Paste
• 4 Tomatoes, skinned, seeded and chopped finely
• 50g Plain Greek Yoghurt
• 1 Tsp Chilli Powder
• 1 Tsp Turmeric
• 1 Tsp Cumin Seeds
• 2 Tsp Ground Coriander
• 6 large Black Cardamom Pods, one end cut
• 8 Cloves
• 2 bay Leaves
• Salt to taste
• 2 skinless Chicken breasts, cut into 6 pieces
• 25g Coriander, chopped

Method

 

1. Heat the Oil in a large pan
2. Add the Onions and cook until dark golden brown, about 20 minutes over a medium heat
3. Remove the Onions with a slotted spoon
4. Allow to cool, then grind firmly in a food processor
5. Set aside
6. Add the Garlic and Ginger Paste to the remaining hot oil in the pan and stir for 1-2 minutes
7. Add the Tomatoes and stir well
8. Stir in the Yoghurt and cook for 5-6 minutes
9. Add the browned onion paste and stir to mix well
10. Then add all of the spices, the Bay Leaves and Salt to taste.
11. Cook stirring continuously until the oil separates out.
12. About 3-4 minutes
13. Put the Chicken pieces in the pan and spoon over the mixture.
14. Turn for around 3-4 minutes
15. Stir continuously and gently until it is fully incorporated into the mixture.
16. Add 200 ml water
17. Put a lid on the pan and simmer on a low heat, stirring occasionally for 20-30 minutes until the chicken is cooked through
18. Simmer gently until it is just cooked through, checking for tenderness to ensure a succulent result.
19. Add more water if needed
20. Remove the lid and continue cooking for a further 5 minutes or until the oil starts to split
21. Remove Bay Leaves and Cardamom Pods
22. Stir in 15g of the chopped Coriander leaves
23. Serve with Rice garnished with the remaining chopped Coriander leaves

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 28gFat: 21gSaturated Fat: 3gSodium: 80mgFiber: 2gSugar: 5g

Notes

Be patient when browning the onions; rushing this step can result in a less flavourful and less deeply coloured curry. Take your time to achieve that rich, dark golden brown.
When adding the yoghurt, ensure the heat isn't too high, or it may split and curdle.
Avoid overcooking the chicken, as it can become dry and tough. Simmer gently until it is just cooked through, checking for tenderness to ensure a succulent result.

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Tips for success

• Brown the onions properly, dark golden rather than pale, and do not rush it; this is the whole flavour of the curry.
• Keep the heat gentle when the yoghurt goes in so it enriches rather than splits.
• Cook until the oil separates out: that visual cue means the sauce is properly done.
• Make it a day ahead if you can; it deepens overnight.

Make ahead, storage and reheating

• Make ahead: Better the next day and the day after, an ideal make-ahead and freezer dish.
• Storage: Three days in the fridge; freezes well for up to three months.
• Reheating: Gently on the hob, loosening with a splash of water.

What to serve it with

• Basmati rice and warm naan, with a cooling raita and a scatter of fresh coriander.

FAQ

What is desi murgh? A home-style North Indian chicken curry built on slow-browned onions, with desi meaning home-grown or traditional.

Breast or thighs? Either; thighs are more forgiving and richer in a long simmer.

Why brown the onions so long? It is the base of the whole dish: colour is sweetness and depth.

Can I make it ahead or freeze it? Yes to both; it improves overnight and freezes for up to three months.

Try these next

Get to grips with the spices in our How to use spices guide, explore the India chapter of the Kitchen Atlas, or browse the Curry Night collection, then cook more:

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