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.