Recipes
Chicken Tikka Pathia Recipe (no base gravy)
09
Apr
Apr
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!
Chicken Tikka Pathia (no base gravy)
Equipment
- Food processor/blender
Ingredients
- 2.3 tbsp vegetable oil don’t use olive oil
- 3 chopped medium onions don’t buy frozen
- 2 tbsp garlic and ginger paste 2 blocks of frozen paste
- 1 tbsp madras curry powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp kashmiri chilli powder
- 2 tbsp sugar
- 1 tbsp mango chutney
- 200 g chopped tomatoes canned tomatoes
- 250 ml reduced salt chicken stock
- 1 tbsp tomato concentrate mixed with 3 tbsp water
- 600 g Pre cooked chicken tikka cooked chicken breast can be suitable if not
- 1 tsp Maggi tamarind sauce can be bought from Asda
- 1 tsp kasuri methi dried fenugreek leaves
- 2 tsp lemon juice
- 3 tbsp chopped coriander
- Red food colouring optional
- 3 green chillis optional
Instructions
- Add two tablespoons of vegetable oil to your pan on a medium heat and add 2/3 onions to the pan until translucent. Try not to brown them.
- 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 100ml of chicken stock and bring to the boil. Once it starts to boil, turn off the heat and transfer to a blender/blitzer. Blend until smooth.
- 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.
Video
I made this last night. Best tasting curry I have ever cooked and I’ve cooked a few!! It’s going to be a staple from now on. My son works in an Indian restaurant and he was really impressed. The spicy chips were great too. Can’t wait to try your other recipes.
Absolutely gorgeous curry. Never cooked a curry at home that tastes restaurant/takeaway quality but this one does. Can’t wait to make it again soon
Made this tonight. Another banger. Made this along side masala chips and it was incredible.
Followed this recipe and have to say it was absolutely perfect. Tasted just like my local Indian restaurant.
Absolutely delighted and will be trying more recipes soon. Cheers Matt.