Amritsari Chicken Curry
Embark on a culinary journey with us as we explore the delectable Amritsari Chicken Curry, a dish that will awaken your taste buds with its myriad of spices and velvety texture.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken (Cut into bite-sized pieces)
- 2 Onions (Finely chopped)
- 2 Tomatoes (Pureed)
- 3 cloves Garlic (Minced)
- 2- inch Ginger (Grated)
- 2 Green Chillies (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 Oil
- 100 ml Water
- Coriander
- Double Cream (For garnish)
Instructions
- 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.