-
1
Place your cubed chicken in a shallow baking dish.
-
2
In a small bowl, whisk together the garlic, ginger, Greek yogurt, coconut milk, salt and pepper.
-
3
Pour the marinade on top of the chicken, making sure the chicken is evenly coated.
-
4
Cover and refrigerate for at least 2 hours or up to 12 hours.
-
5
Heat a saute pan over medium heat and drizzle in about a tablespoon of olive oil.
-
6
Add the chicken with the marinade (do this in batches if it seems overcrowded) into the pan.
-
7
Cook for about 8-10 minutes or until just cooked through.
-
8
Remove from heat and set aside.
-
9
For the sauce, melt 1/4 cup of the unsalted butter in a deep skillet over medium heat.
-
10
Add the Fresno, serrano, and jalapeno peppers and cook until just tender.
-
11
Add the garlic and ginger, and cook for another 2 minutes.
-
12
At this point add the tomato paste, curry powder, garam masala and paprika.
-
13
Stir with a a heavy wooden spoon so that all of the ingredient combine.
-
14
Once the tomato paste has reached a deep red color, about 5-6 minutes, add the canned tomatoes, Roma tomatoes, salt and chicken broth.
-
15
Bring the sauce to a boil and then lower the heat to a simmer.
-
16
Simmer for 30-40 minutes until it is slightly reduced and thickened.
-
17
Once your sauce has thickened, very gently and slowly add some of it into a blender (dont fill the blender too fulldo it in batches if needed).
-
18
Pulse until smooth and creamy.
-
19
Transfer the sauce back to the pan and again bring it back up to a boil.
-
20
Add the chicken and bamboo shoots and lower the heat to a simmer.
-
21
Simmer again for about 15 minutes.
-
22
Add the remaining 1/4 cup butter and the heavy cream.
-
23
Stir to melt the butter and heat the heavy cream.
-
24
Cook for another 10 minutes.
-
25
Remove from heat and garnish with fresh cilantro.
-
26
Serve with basmati rice and/or Naan.
