Amritsari chicken curry

Main Dish
6 servings
3 hours
45 min
Thick gravy Chicken curry that is yummy, yet not spicy.


Number of serving: 6
For marination

Chicken - 2.5 kg

Ginger-Garlic paste – 5-6 tsp

Sour curd – 5 tbsp

Lemon juice – 1/2 a small lemon

Vinegar – 3 tsp

Coriander Powder – 2 tbsp

Cumin Seeds - 2 tsp

Onions Chopped – 1 large cup

Red chilly powder – 3 tbsp

Kashmiri Chilly powder – 1 tbsp ( This gives a beautiful color too)

All spices powder – 2 tsp

Salt to taste.

For the Gravy

Tomatoes – 4 medium sized ones

Tomato paste - 1 small packet

Red Chilly powder – 1 tsp

Finely chopped Ginger – 2 tsp

Green Chilly – 2 nos finely chopped

Fresh cream – 3-4 tbsp

Coriander powder – 2 tbsp

Cumin seeds - 1 tsp

Sugar – 1 tsp

Salt as per taste.


Coriander leaves and fresh cream for garnish


  • Marinate the chicken with the marinate ingredients. The recipe called to be kept for 2 hours, but I kept for overnight.
  • Bring it to room temperature and then in a heavy bottom pan, add some oil and cook this marinated chicken till tender.
  • Blend the tomatoes to make a puree.
  • In a pan, heat some oil, and add in the chilly powder, coriander powder, cumin seeds, ginger, sugar and salt and saute well. To this add in the tomato purees and fresh cream and cook till the gravy thickness.
  • Mix this gravy to the chicken and cook for about another 15-20 minutes with a little bit more of cream.
  • Garnish with coriander leaves, one thinly sliced chilly and some fresh cream….
  • Serve hot along with rumali rotis, rice, Indian breads or anything else. A perfect dish it is.


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