Ingredients:

Allergens in bold

Whole Dhana Jeeru

Aromatic Spice Blend

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Diced Chicken Thigh

Carrot

Pickle Masala

Flaked Almonds (tree nuts)

Basmati Rice

Cumin Seeds

Sautéed Onion Paste

Tomato Passata

Ground Almonds (tree nuts)

Ground Cashews (tree nuts)

Natural Yoghurt (dairy)

Single Cream (dairy)

Coriander

Green Chilli

Papads

Garam Masala

Nutritional Information:

Per serving: Energy (kcal) 999 Fat 43g of which saturates 15g Carbohydrates 97g of which sugars 13g Protein 58g Salt 1.91g

Recipe Description:

Most famous for the Harmandar Sahib, or ‘Golden Temple’, Amritsar is not just a city revered for its religious significance. It’s also the bustling metropolis at the heart of Punjabi food culture, the epicentre of the region’s love for ghee, butter, cream and yoghurt. That said, like any foodie’s paradise, the city’s offerings are hugely balanced and varied. Those expecting a conventional Butter Chicken might be taken aback by this Amritsari curry’s subtly nutty, teasingly fragrant golden sauce, while we’ve enlisted the crunch of papads and the tang of our carrot pickle to provide an appetising contrast alongside.

• Preparation time:

  For 2 - 35 minsFor 4 - 50 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 55 mins