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.
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 239kcalCarbohydrates: 10gProtein: 13gFat: 17gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 45mgSodium: 59mgPotassium: 399mgFibre: 3gSugar: 4gVitamin A: 753IUVitamin C: 15mgVitamin D: 0.1µgCalcium: 42mgIron: 2mg
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