Amritsari Chicken Curry Recipe

Name: Amritsari Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5- 1/2 pounds Chicken; 4 Tablespoons Oil, Or As Needed, Divided; 6 Tablespoons Ginger Garlic Paste; 5 Tablespoons Sour Curd; 1 Tablespoon Lemon Juice; 3 teaspoons Vinegar; 2 Tablespoons Coriander Powder; 1 whole Onion, Chopped; 3 Tablespoons Red Chili Powder; 1 Tablespoon Kashmiri Chili Powder; 2 teaspoons All Spices Powder; 2 teaspoons Salt; 4 whole Tomatoes; 1 teaspoon Red Chili Powder; 2 Tablespoons Coriander Powder; 2 teaspoons Cumin Seeds; 2 teaspoons Finely Chopped Ginger; 2 whole Green Chilies, Thinly Sliced, Divided; 1 teaspoon Sugar; 1 teaspoon Salt; 2 Tablespoons Tomato Paste; 4 Tablespoons Fresh Cream, Plus More To Finish And For Garnish; Fresh Coriander (Cilantro) Leaves, For Garnish

Servings: persons

5- 1/2 pounds Chicken
4 Tablespoons Oil, Or As Needed, Divided
6 Tablespoons Ginger Garlic Paste
5 Tablespoons Sour Curd
1 Tablespoon Lemon Juice
3 teaspoons Vinegar
2 Tablespoons Coriander Powder
1 whole Onion, Chopped
3 Tablespoons Red Chili Powder
1 Tablespoon Kashmiri Chili Powder
2 teaspoons All Spices Powder
2 teaspoons Salt
4 whole Tomatoes
1 teaspoon Red Chili Powder
2 Tablespoons Coriander Powder
2 teaspoons Cumin Seeds
2 teaspoons Finely Chopped Ginger
2 whole Green Chilies, Thinly Sliced, Divided
1 teaspoon Sugar
1 teaspoon Salt
2 Tablespoons Tomato Paste
4 Tablespoons Fresh Cream, Plus More To Finish And For Garnish
Fresh Coriander (Cilantro) Leaves, For Garnish

1
Marinate the chicken with the marinade ingredients.
2
The recipe directs you to marinate for 2 hours, but I marinated the chicken overnight.
3
After marinating, bring the chicken to room temperature.
4
In a heavy-bottomed pan, add half of the oil and cook the marinated chicken until tender.
5
For the sauce, blend the tomatoes to make a puree.
6
In a pan, heat the remaining oil and add in the chili powder, coriander powder, cumin seeds, ginger, half of the chopped green chilies, sugar and salt.
7
Saute well.
8
To this, add in the tomato puree, tomato paste, and fresh cream.
9
Cook until the gravy thickens.
10
Mix the gravy with the chicken and cook for about another 15-20 minutes with a little more cream.
11
Garnish with coriander leaves, remaining thinly sliced chili, and fresh cream.
12
Serve hot along with rumali rotis, rice, Indian breads or anything else.
13
Recipe lightly adapted from Amritsari Murgh Makhani, found on NDTVCooks.com.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5- 1/2 pounds Chicken, 4 Tablespoons Oil, Or As Needed, Divided, 6 Tablespoons Ginger Garlic Paste, 5 Tablespoons Sour Curd, and more.

Yes, Amritsari Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amritsari Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions