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A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
For 4 servings
Marinate the Chicken
Prepare the Gravy Base
Cook the Masala
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 533.36 calories per serving with 39.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken in the Gravy
Finish and Garnish
Replace the chicken with 500g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Add the paneer in the last 5-7 minutes of cooking to keep it soft.
Use boneless, skinless chicken thighs or breast, cut into 1.5-inch cubes. Reduce the simmering time in step 4 to 12-15 minutes, as boneless chicken cooks faster.
To reduce the richness, you can skip the fresh cream or replace the cashew paste with 2 tablespoons of thick yogurt or melon seed paste (magaz).
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to boost immunity.
Ingredients like cashew nuts and ghee provide monounsaturated fats and essential fatty acids, which are beneficial for heart health and brain function when consumed in moderation.
A single serving of this Amritsari Chicken Masala contains approximately 480-550 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the chicken and cream.
This dish is a good source of protein from chicken and contains beneficial spices like turmeric and ginger. However, it is also rich in fats from ghee, cream, and cashews, making it a calorie-dense dish. It's best enjoyed in moderation as part of a balanced diet.
Yes, absolutely. You can use boneless chicken thighs or breast. Cut them into bite-sized pieces and reduce the final cooking time to about 12-15 minutes, or until the chicken is cooked through, to prevent it from becoming dry.
If your gravy is too thin, you can simmer it uncovered for an extra 5-10 minutes to allow some of the water to evaporate and the gravy to thicken. Ensure you stir occasionally to prevent it from burning at the bottom.
Yes, this curry tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
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