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.
2 responses
Excellent recipe, nice mix of spices with a lovely flavour ,not too spicy or overpowering , definitely will be cooking it again .
I’m glad you liked the mix of spices and flavors. Let me know if you have any questions or if there’s anything else you’d like to try.