Pardesi Chicken Recipe

Prep chicken and vegetables

Cut the boneless chicken thighs into 1/2-inch pieces. Finely chop the yellow onion and dice the tomatoes. Finely chop the green chili (remove seeds if you want milder heat).

Temper spices

Heat the vegetable oil and butter in a large skillet over medium heat until the butter melts. Add cumin seeds and let them sizzle for 20–30 seconds until fragrant.

Cook aromatics

Add the chopped onion to the skillet and sauté 6–8 minutes until translucent and starting to brown at the edges. Add ginger paste, garlic paste and chopped green chili and sauté 1 minute until fragrant.

Add tomatoes and spices

Add the diced tomatoes, ground coriander, ground cumin, red chili powder, turmeric and salt. Cook, stirring occasionally, until tomatoes break down and oil begins to separate from the masala, about 6–8 minutes.

Cook chicken

Add the chicken pieces and stir to coat with the masala. Cook on medium-high heat for 6–8 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside.

Simmer with yogurt

Reduce heat to medium-low. Stir in the plain yogurt and simmer 4–6 minutes until the yogurt blends into the sauce and the chicken is tender. If mixture looks too dry, add 2–3 tablespoons of water to loosen.

Finish the filling

Stir in garam masala, chopped cilantro, lemon juice and grated cheddar cheese. Cook 2 more minutes until the cheese melts into the mixture. Taste and adjust salt or chili as needed. Remove from heat and let the filling rest 5 minutes so it firms slightly for easier filling of puris.

Warm puris

If using store-bought puris or mini rotis, warm them briefly on a skillet over medium heat for 20–30 seconds per side or in a 180°C (350°F) oven for 3–4 minutes until pliable but not crisp.

Fill puris

Place a warmed puri on a plate. Spoon about 2–3 tablespoons of the Pardesi chicken filling into the center of each puri (adjust amount to preference).

Add garnishes

Top each filled puri with a small spoonful (about 1 teaspoon) of mint/coriander chutney, a drizzle of plain yogurt (about 1 tablespoon), a pinch of finely sliced red onion, a sprinkle of chaat masala and a few cilantro leaves.

Serve

Arrange the filled puris on a platter, garnish with lemon wedges on the side. Serve immediately while warm so the puri is pliable and the filling is hot.

Make-ahead & reheating notes

You can make the chicken filling a day ahead and refrigerate. Reheat gently in a skillet over low heat with a splash of water until warmed through before assembling. Warm puris just before serving to keep them pliable.