Indian Chicken Curry (Murgh Kari)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	42%	47%
fat	12%	3%
aromatics	28%	17%
acid	2%	0%
salt	2%	1%
vegetables and beans	47%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds skinless, boneless chicken breast halves
12 g	2 teaspoons salt
109 g	0.5 cup cooking oil
240 g	1.5 cups chopped onion
8 g	1 tablespoon minced garlic
3 g	1.5 teaspoons minced fresh ginger root
6 g	1 tablespoon curry powder
2 g	1 teaspoon ground cumin
2 g	1 teaspoon ground turmeric
2 g	1 teaspoon ground coriander
2 g	1 teaspoon cayenne pepper
15 g	1 tablespoon water
425 g	1 (15 ounce) can crushed tomatoes
245 g	1 cup plain yogurt
6 g	1 tablespoon chopped fresh cilantro
6 g	1 teaspoon salt
118 g	0.5 cup water
2 g	1 teaspoon garam masala
6 g	1 tablespoon chopped fresh cilantro
15 g	1 tablespoon fresh lemon juice

Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is one of our family favorites. We have dietary restrictions so have made some adaptations. We substitute coconut milk for the yogurt and it tastes awesome. We also cut the the spice down a tad bit for our taste and use our home bottled tomatoes which mak” — a cook, 5★

“Easy to make and delicious. Have made it about 5 times now with minor tweaks. Every time but the first, I cooked the onions and added the spices, tomatoes and yoghurt, let it simmer to temp and then added chopped chicken with garam masala and cooked it on low ” — a cook, 5★