Desi Murgh Curry




Introduction: Desi Murgh Curry

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Desi murgh is a chicken and onion based curry that is absolutely delicious. I first heard about it while watching Masterchef AU and decided I needed to make it. Now that I've made it and altered it a couple times, I decided it was time to share it here!

The best thing about desi murgh that it tastes wonderful on the second and third days - so while it might take a little while to make, you're going to have tasty dinners for a few days!

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Step 1: Ingredients:

  • 2-3 pounds chicken (I am voting for boneless/skinless thighs here!)
  • 2 onions, sliced thinly
  • 3-5 tomatoes, diced, skin and seeds removed (I used five romas) scratch that! a 14.5 can of crushed tomatoes OR tomato sauce works best! :D used it in a pinch last time and it was amazing.
  • 1/4 cup yougrt (I used coconut yogurt)
  • 2 teaspoons ginger
  • 2 teaspoons garlic
  • 2 teaspoons turmeric
  • 1 1/2 teaspoons chili powder
  • 1/2 tablespoon coriander
  • 1 tablespoon cumin, whole
  •  1/2 teaspoon cloves
  • 1/2 teaspoon cardamom
  • 1 cup water
This dish is best made in a giant skillet with a lid. (Especially if you use skin-on chicken!) Mine bit the dust recently, so I had to make do with a dutch oven. It worked but took a little longer. :)

Step 2: Brown the Chicken

Add a little oil to a pan over medium high heat, and brown off your chicken.

I added a little pepper to mine before I did this.

Don't cook it all the way through here - we'll do that later!

Step 3: Brown & Puree the Onions

Dump the thinly sliced onions into the pan and cook them in the oil and chicken fat. Add a pinch of salt and use the moisture that comes out of the onions to scrape the bottom of the pan.

After 5 minutes or so, they should be getting slightly golden and soft. 

At this point, pull the onions out of the pan and turn off the heat. Put them into a blender or food processor - or, if you want to do it like me, into a tall container. That will let you blend them up with a stick blender. :D

Process them into a paste. Add a little water if it's going slow!

Once they're pureed, set them aside for a moment.

Step 4: Ginger, Garlic, Spices and Tomatoes

Turn the heat back on to medium and saute the ginger and garlic until they're nice and fragrant. (Add a little more oil if you need it!) Now add in the diced tomatoes and stir around. 

Pour all the spices over top and mix well. You'll want to cook this mixture for five minutes or so. Use the juice from the tomatoes to keep scraping the bottom of the pan.

Step 5: Add in the Onion Puree and Yogurt

Mix everything together really well!

Step 6: Add Water + Chicken and Cook!

At this point, you'll want to add in a cup or so of water and mix.

Nestle the chicken down into the sauce and spoon it over.

Cover the pan and turn the heat down to low. You'll want to simmer this for 30 minutes or so, or until the chicken is tender and cooked through.

Step 7: Check for Seasonings and Eat!!

I normally add a little salt at the end. :) 

Serve over rice with naan on the side and then go take a nap. 


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    8 Discussions


    4 years ago on Introduction

    Its good to see another foodie has realized that spicy dishes taste better the next day. No wonder the Mughals used to cook in "Dum pukht" style. Here is the Wiki link - But in this day and age it is a bit problematic. BTW you should come to India and taste all its diverse cooking - specially the wide gamut of tasty vegetarian cooking that is available nowhere else.


    6 years ago

    An excellent recipe, really tasty.


    6 years ago

    I wanna marry this girl


    6 years ago

    That's an Indian recipe. As expected, super duper delicious.