Indian Chicken Curry (Murgh Kari)

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

Sprinkle the chicken breasts with 2 teaspoons salt.

3 . Stage

Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside. Dotdash Meredith Food Studios

4 . Stage

Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

5 . Stage

Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine. Dotdash Meredith Food Studios

6 . Stage

Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken. Dotdash Meredith Food Studios

7 . Stage

Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve. DOTDASH MEREDITH FOOD STUDIOS