Chicken Pathia Recipe
Chicken Pathia is a vibrant and tangy curry dish featuring tender chicken breasts cooked in a rich, spiced tomato sauce infused with cinnamon, tamarind, and fragrant spices. This recipe balances sweet, sour, and spicy flavors, making it a delightful option for those who enjoy bold Indian-inspired cuisine. Served with boiled rice and fresh coriander, it’s a perfect meal for dinner or lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
For the Paste
- 1 large onion (peeled and roughly chopped)
- 2 cloves garlic (peeled)
- 2 tsp minced ginger
For the Curry
- 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
To Serve
- Fresh chopped coriander
- Lemon slices
- Boiled rice
Instructions
- Prepare the onion paste: Add the onion, garlic, and minced ginger to a mini food processor and blend until it forms a smooth paste.
- Fry the paste: Heat the ghee or vegetable oil in a large frying pan over high heat. Add the blended onion paste and fry for 3-4 minutes, stirring occasionally, until the mixture starts to brown around the edges, developing rich flavor.
- Cook the chicken: Add the chopped chicken pieces to the pan and cook for 2-3 minutes while stirring often, just until the chicken seals and changes color on the outside.
- Add spices: Reduce the heat to medium and stir in the ground cinnamon, curry powder, hot chilli powder, paprika, ground fenugreek, and tamarind paste. Cook this spiced mixture for 1 minute to release the aromas, stirring constantly to avoid burning.
- Add liquids and simmer: Pour in the lemon juice, sugar, salt, passata, tomato puree, chopped red chillies, and chicken stock. Bring the mixture to a boil, then reduce heat to a simmer and cook gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Plate the chicken pathia and garnish with fresh chopped coriander and lemon slices. Serve hot accompanied by boiled rice to soak up the delicious sauce.
Notes
- Adjust the chilli powder and fresh chillies according to your preferred spice level.
- Ghee adds a rich, buttery flavor, but vegetable oil can be used for a lighter taste.
- For a thicker sauce, simmer for a few extra minutes until desired consistency is reached.
- Tamarind paste is key to the signature tanginess; do not omit or substitute without considering flavor impact.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.
Keywords: Chicken Pathia, Indian curry, tangy chicken curry, chicken recipe, spicy chicken curry, easy Indian recipe
Find it online: https://lieblingsmahlzeit.com/chicken-pathia-recipe/
