Name: Chicken Pathia Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 large onion (peeled and roughly chopped); 2 cloves garlic (peeled); 2 tsp minced ginger; 3 tbsp ghee or vegetable oil; 3 chicken breasts (chopped into bitesize chunks, about 525g or 18.5oz); ½ tsp ground cinnamon; 2 tbsp medium curry powder (hot if preferred); ½ tsp hot chilli powder; 1 tsp paprika; ¼ tsp ground fenugreek; ½ tsp tamarind paste; 1 tbsp lemon juice; 2 tbsp sugar; ¾ tsp salt; 400 ml (14 oz) passata; 2 tbsp tomato puree; 2 red chillies (roughly chopped, Fresno or Serrano preferred); 60 ml (1/4 cup) chicken stock; Fresh chopped coriander; Lemon slices; Boiled rice

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Introduction

Chicken Pathia is a vibrant and tangy curry originating from Indian cuisine, loved for its perfect balance of sweet, sour, and spicy flavors. This recipe brings those bold tastes together in a comforting dish that’s great for any night of the week.

A white plate holds three main layers: on the right, a fluffy layer of white rice sprinkled with green cilantro leaves; in the center-left, a thick, rich reddish-brown curry with visible chunks of chicken and slices of red chili, garnished with chopped cilantro; on top at the back, two pieces of golden-brown naan bread with charred spots and green herb bits. Two thin lemon slices rest on the left side of the curry, adding a touch of bright yellow. A gold fork is placed to the right edge of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large onion (peeled and roughly chopped)
2 cloves garlic (peeled)
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts (chopped into bite-size chunks, about 525g or 18.5oz)
½ tsp ground cinnamon
2 tbsp medium curry powder (use hot curry powder if you prefer more heat)
½ tsp hot chilli powder
1 tsp paprika
¼ tsp ground fenugreek
½ tsp tamarind paste
1 tbsp lemon juice
2 tbsp sugar
¾ tsp salt
400 ml (14 oz) passata
2 tbsp tomato puree (paste for US)
2 red chillies (roughly chopped, fresno or serrano are good mild options)
60 ml (1/4 cup) chicken stock
Fresh chopped coriander (for garnish)
Lemon slices (for serving)
Boiled rice (for serving)

Instructions

Step 1: Add the onion, garlic, and ginger to a mini food processor and blend until you get a smooth paste.
Step 2: Heat the ghee or oil in a large frying pan over high heat. Add the onion paste and fry for 3-4 minutes, stirring occasionally, until it begins to brown at the edges.
Step 3: Add the chopped chicken pieces and cook for 2-3 minutes, stirring often, until the chicken is sealed on all sides.
Step 4: Reduce the heat to medium. Stir in the ground cinnamon, curry powder, chilli powder, paprika, fenugreek, and tamarind paste. Cook for about 1 minute, stirring constantly to release the spices’ aromas.
Step 5: Mix in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies, and chicken stock. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to develop the flavors.
Step 6: Serve hot, garnished with fresh coriander and lemon slices. Enjoy with boiled rice for a complete meal.

Tips & Variations

Use hot curry powder if you prefer a spicier dish.
Adjust the sugar and lemon juice balance to tailor the sweetness and tanginess to your taste.
For a richer flavor, substitute chicken stock with homemade broth or add a splash of coconut milk toward the end.
Fresh chillies can be omitted or replaced with dried red chilli flakes if you want to control the heat level precisely.

Storage

Store leftover Chicken Pathia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This curry can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl filled with a thick reddish-orange curry containing tender chicken pieces in chunks, coated with a rich, textured sauce that has visible small bits of ingredients. The curry is garnished with fresh green cilantro leaves scattered across the surface and two thin lemon slices resting on the edge of the bowl at the top right. The bowl is white with a subtle, light gray pattern and sits on a white marbled surface. There is part of a flatbread visible at the top left corner, with a golden brown, slightly charred texture and green herb garnish. Behind the bowl, there are two wooden spoons holding ground red spices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are great for this recipe and will add extra juiciness and flavor. Just chop them into bite-sized pieces like the breasts.

Is tamarind paste essential for authentic Pathia flavor?

Tamarind paste adds the distinctive tangy note that defines Pathia. If you can’t find it, you can try substituting with lemon juice and a little extra sugar, but the flavor won’t be exactly the same.