Amritsari Chicken Curry


For 2 (for 4)

Dhana Jeeru: 1 pod (2 pods)

Aromatic Spice Blend: ½ pod (1 pod)

Crushed Garlic: ½ sachet (1 sachet)

Crushed Ginger: ½ sachet (1 sachet)

Diced Chicken Thigh: 1 pack (2 packs)

Carrot: 1 (2)

Pickle Masala: 1 pod (2 pods)

Yoghurt: 1 pot (2 pots)

Single Cream: 1 pot (2 pots)

Coriander: 1 bunch (2 bunches)

Green Chilli: 1 (2)

Papads: 1 pack (2 packs)

Garam Masala: 1 pod (2 pods)

Flaked Almonds: 1 bag (2 bags)

Basmati Rice: 1 bag (2 bags)

Cumin Seeds: 1 pod (2 pods)

Sautéed Onion: 1 sachet (2 sachets)

Sautéed Tomato: 1 sachet (2 sachets)

Ground Almonds: 1 pod (2 pods)

Ground Cashews: 1 pod (2 pods)

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 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 55 mins