The Indian Recipe My Family CAN'T Resist

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Cut the chicken into roughly 1-inch cubes and set aside.
2. In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, Kashmiri chili powder, garam masala, fenugreek, salt and pepper until combined.
3. Mix in the chicken thoroughly, cover, and refrigerate to marinate for 30 minutes to 24 hours.
4. Melt 3 tablespoons ghee in a large rondeau over medium heat. Add the onions, season lightly with salt, and sauté for 5 minutes until lightly browned.
5. Lower the heat and stir occasionally for 10 minutes, until dark brown.
6. Stir in 1 tablespoon each of ginger and garlic and cook just until fragrant, about 30 to 45 seconds.
7. Add the serrano pepper and sauté for 1 to 2 minutes, then stir in ½ teaspoon garam masala and 2 teaspoons Kashmiri chili powder.
8. Pour in the tomato puree and cook over medium heat for 5 to 7 minutes, until slightly reduced.
9. Add 1 cup chicken stock and cook for a further 8 to 10 minutes to reduce and concentrate the flavor.
10. Finish the sauce with 2/3 cup heavy cream, fenugreek (if using), salt and pepper, then set aside.
11. Heat 3 tablespoons ghee or oil in a large carbon-steel or non-stick pan over high heat until it begins to smoke lightly.
12. Add the chicken in a single layer, leave it untouched for 3 minutes, then sauté for another 5 minutes until cooked through.
13. Transfer the chicken to the sauce, add ¼ cup minced cilantro and stir to combine.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionGingerTomatoLemonCreamYoghurtRed onion