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Amritsari Chicken Curry
5 from 12 votes

Amritsari Chicken Curry

Amritsari Chicken Curry is a richly spiced dish featuring bite-sized chicken pieces cooked in a tomato-based sauce with a blend of cumin, coriander, turmeric, chili powder, and fenugreek. The curry is finished with fresh coriander and a drizzle of double cream for a creamy texture. Slow simmering allows the flavors to meld and the chicken to become tender, making it a hearty main course best served with steamed rice or naan bread.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 239 kcal
Course: Main Course, Dinner
Cuisine: Indian

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

    Cup of Yum
  1. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
  2. Add the finely chopped onions and sauté until they turn golden brown.
  3. Add the minced garlic, grated ginger, and green chilies. Sauté for a few more minutes until the raw smell disappears.
  4. Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for a couple of minutes until fragrant.
  5. Add the chicken pieces and cook until they turn white on all sides.
  6. Pour in the tomato puree and cook for 5-7 minutes until the oil begins to separate from the mixture.
  7. Add the water and mix well. Cover the pan and let the chicken simmer for about 20 minutes or until it's cooked through.
  8. Once the chicken is tender, sprinkle garam masala and fenugreek leaves (kasuri methi) over the curry. Mix well.
  9. Garnish the Amritsari Chicken Curry with fresh coriander leaves and a drizzle of double cream.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 239

% 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.