Chicken Tikka Pathia Recipe
Chicken Tikka Pathia Recipe
Rated 5.0 stars by 1 users
Category
Curry
Cuisine
Indian
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Equipment
Blender
The Chicken Pathia is a favourite in Britain Indian Restaurants and it's slowly becoming one of my favourite dishes. It's a great mix of sweet and spicy and is similar to a Masala.
The beauty of this dish is that it doesn't need a base gravy to thin the curry out - you can just used reduced salt chicken stock instead.
This dish is all about the prep so make sure you've got all of your ingredients chopped and prepared - ready to go.
You will need a food processor/blender for this recipe but apart from that, you won't need any specialist equipment for this.
If you are wondering where I get my curry pan from, you can find it here on Amazon. They are fantastic!
If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
Author:Matt Cooper Bites
Ingredients
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3 tbsp vegetable oil
-
3 finely chopped medium onions
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2 tbsp garlic and ginger paste (2 blocks of frozen paste)
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1 tbsp madras curry powder
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½ tsp paprika
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½ tsp cumin
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½ tsp ground coriander
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½ tsp ground turmeric
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1 tsp kashmiri chilli powder
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2 tbsp sugar
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1 tbsp mango chutney
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200g chopped tinned (canned) tomatoes
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250ml chicken or veg stock
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1 tbsp tomato concentrate mixed with 3 tbsp water
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Pre cooked chicken tikka
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1 tsp Maggi tamarind sauce
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1 tsp kasuri methi (dried fenugreek leaves)
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Salt to taste
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2 tsp lemon juice
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Freshly chopped coriander garnish
Directions
Add two tablespoons of vegetable oil to your pan on a medium heat and add 2/3 onions to the pan until translucent.
Stir in the garlic and ginger paste and cook for 30 seconds.
Add your spices (madras powder, paprika, cumin, ground coriander, ground turmeric and Kashmiri chilli powder) along with your tomatoes sugar and mango chutney. Cook for 30 seconds.
Add half the stock and cook for 3-4 minutes. The curry should reduce a little. Repeat this step with the remainder of the stock.
Transfer to a blender and blitz.
Wipe your pan out and add one tablespoon of vegetable oil and the rest of your onions until translucent.
If you’d like to spice things up, add 2-3 chopped green chillis. If not, skip this step.
Stir in your tomato concentrate mixture and cook until the mixture starts to bubble.
Add your blended curry base back in and bring to a simmer and cook for 2-3 minutes.
Add your pre-cooked chicken. Tikka is best. Leave the curry to simmer for 2-3 minutes and stir occasionally. Remember to stir those flavoursome bits on the outside of the pan back into the curry.
Stir in your lemon juice and tamarind and cook for 1 minute.
Sprinkle in your kasuri methi. I tend to rub and sprinkle between my thumb and finger.
Garnish with chopped coriander.
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