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
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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 mins For 4 - 50 mins
Cooking time:
For 2 - 45 mins For 4 - 55 mins