Amritsari Chicken Curry
Amritsari Chicken Curry
5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total Time 50 minutes
Servings: 4
Get ready to tantalise your taste buds with our delectable Amritsari Chicken Curry! A sumptuous medley of succulent chicken, aromatic spices, and rich tomato gravy, this North Indian classic promises an unforgettable dining experience.

Nutrition: per serving



  • 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 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 Oil
  • 100 ml Water
  • Coriander
  • Double Cream For garnish


  • Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle.
  • Add the finely chopped onions and sauté until they become golden brown.
  • Add the minced garlic, grated ginger, and green chilies. Sauté for a few more minutes until the raw aroma dissipates.
  • Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for a couple of minutes until they release their fragrance.
  • 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 starts to separate from the mixture.
  • Add the water and mix thoroughly. Cover the pan and let the chicken simmer for about 20 minutes or until it’s thoroughly cooked.
  • 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.

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