Amritsari Chicken Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
239 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Amritsari Chicken Curry
Description
Amritsari Chicken Curry combines tender chicken pieces with a fragrant mixture of spices and a tomato puree base. The recipe starts by tempering cumin seeds and sautéing onions until golden, then adding garlic, ginger, and green chilies for depth of flavor. Ground spices including coriander, turmeric, and chili powder create a balanced seasoning that infuses the chicken. The curry simmers gently in a spiced tomato sauce until the chicken is cooked through and tender. Just before serving, garam masala and fenugreek add finishing aromatics, and a touch of double cream softens the heat and enriches the dish.
The resulting curry is medium in spiciness with layers of warmth from the spices and a smooth, creamy finish. Its thick sauce clings well to rice or naan, creating a satisfying meal. Fresh coriander garnishes add brightness to each serving.
Serve the curry hot alongside plain steamed rice or Indian bread to complement its bold flavors. It works well as a central dish for family dinners or casual gatherings.
Nutritional details are provided as guidance only and should not be considered guaranteed.
Ingredients
- 500 g chicken Cut into bite-sized pieces
- 2 onion Finely chopped
- 2 tomato Pureed
- 3 cloves garlic Minced
- 2- inch ginger Grated
- 2 green chilies Chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp garam masala
- 1/2 tsp fenugreek Methi
- salt To taste
- 2 tbsp neutral cooking oil generic cooking oil
- 100 ml water
- Coriander
- cream For garnish, double
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for a few more minutes until the raw smell disappears.
- Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for a couple of minutes until fragrant.
- Add the chicken pieces and cook until they turn white on all sides.
- Pour in the tomato puree and cook for 5-7 minutes until the oil begins to separate from the mixture.
- Add the water and mix well. Cover the pan and let the chicken simmer for about 20 minutes or until it's cooked through.
- Once the chicken is tender, sprinkle garam masala and fenugreek leaves (kasuri methi) over the curry. Mix well.
- Garnish the Amritsari Chicken Curry with fresh coriander leaves and a drizzle of double cream.
- Serve hot with steamed rice or naan bread.
Notes
- Use fresh spices and aromatic ingredients like garlic, ginger, and green chilies to maximize flavor.
- Simmer the curry slowly to ensure the chicken is tender and fully infused with spices.
- Garnish with fresh coriander and a small drizzle of double cream just before serving for a richer taste.
- Pair this curry with steamed basmati rice or fresh naan for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 59mg | 2% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 15mg | 17% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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