Chicken Curry (Murga)
Submitted by johnbarely
Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.
YIELD
1 servingsPREP
10 minCOOK
15 minREADY
25 minMurga is Hindi for chicken, and this recipe keeps things beautifully simple the way home cooks across India have done for generations.
Golden-fried onions melt into a paste with garlic, ginger, and fresh tomatoes to create a sauce that’s rich without relying on cream or coconut milk.
The bone-in chicken goes straight into that aromatic base, picks up garam masala warmth, and finishes with a splash of vinegar that brightens every bite.
It’s the kind of curry that tastes like it took hours but lands on the table in under 30 minutes.
Pro Tips
- Fry the onions until they’re truly deep golden, not just soft; this is where the curry gets its color and sweetness
- Keep the chicken on the bone for richer flavor and more body in the sauce
- The vinegar at the end is not optional; it cuts through the richness and balances the whole dish
- Serve with steamed basmati rice or fresh roti to soak up every drop of that sauce
Ingredients
Directions
Cut chicken, separate legs and thighs, back and split breast.
Heat oil over high heat. Add onions fry until golden brown. Take care not to burn them.
Add garlic, ginger and tomatoes. Fry until a smooth paste.
Add chicken, add water, bring to a boil, add salt. Cover pot and lower heat.
Add chili to make it hot if desired.
- Stir constantly to avoid burning and coat the chicken pieces 6. After the chicken is done, add vinegar and cook for another 5 minutes.
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