Punjabi Chicken Curry

Name: Punjabi Chicken Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: British
Ingredients: ½ tsp ground turmeric; Juice of ½ a lemon; 1 tbsp ginger and garlic paste; ½ tsp dried pomegranate powder or 1 tsp dried mango powder; 2 tbsp Greek yogurt; 1 tsp coriander seeds, toasted and pounded; ½ tsp dried pomegranate powder or 1 tsp dried mango powder; 1 tbsp Greek yogurt or double/heavy cream; 150 ml/5fl oz/⅔ cup warm water; 1 tbsp Greek yogurt or double/heavy cream; 1 tbsp Greek yogurt or double/heavy cream; A few fresh coriander/cilantro leaves, chopped, to garnish; A few fresh coriander/cilantro leaves, chopped, to garnish; 1 tsp dried fenugreek leaves; 1 tsp garam masala, to garnish; ½ tsp mustard seeds; 1 tsp coriander seeds; 1 brown cardamom pod, seeds only; ½ tsp salt; 1 tbsp neutral oil or butter; 1 tbsp neutral oil or butter; 1–2 dried red chillies; ¼ tsp fenugreek seeds; 1 tsp black peppercorns; 3 green cardamom pods; 1 tbsp ginger and garlic paste; 1 tsp ground turmeric; 3 white onions, chopped; 1–2 green chillies, chopped (optional); 6–7 garlic cloves, chopped

Amritsari Murgh

Preparation info

Serves:
4–5

Difficulty
Easy
Ready in
50 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

This is the ultimate chicken curry straight from the heart of Punjab. My maternal grandparents lived in Kapurthala, Punjab state, during the 1980s. I vividly remember our summer vacations there. Those trips always included a visit to Amritsar, a city known for its iconic Golden Temple. The city has a vibrant charm, with its bustling markets like Hall Bazaar and Lahori Gate, where the cacophony of sounds mingles with the tantalizing aromas of street food. Amritsar stands out with its iconic

Ingredients

Europe
Asia
United Kingdom
India
Kapurthala
Amritsar
Lahor
Main course
Gluten-free
Punjab
England
Summer

Punjabi Chicken Curry

Amritsari Murgh

Ingredients

Method

Photos