Name: Chicken Pathia Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 bite-size chunks, about 525g or 18.5oz); ½ tsp ground cinnamon; 2 tbsp medium curry powder (use 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 (tomato paste for US); 60 ml (1/4 cup) chicken stock; 2 red chillies (roughly chopped, fresno or serrano recommended); Fresh chopped coriander (for garnish); Lemon slices (for garnish); Boiled rice (to serve)

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Introduction

Chicken Pathia is a vibrant and tangy curry with a perfect balance of sweet, sour, and spicy flavors. This traditional dish is packed with aromatic spices and a rich tomato base, making it an exciting choice for any curry lover. Easy to prepare, it’s a great way to bring bold flavors to your dinner table.

A shallow white bowl filled with a rich, thick orange-red curry with visible chunks of tender chicken pieces mixed in. The curry has a coarse texture with some small pieces of tomato and spices visible, topped with scattered fresh green cilantro leaves. There are two thin lemon slices placed neatly on the upper right edge of the bowl. In the background, a piece of naan bread with charred spots is partially visible on a wooden board, and two wooden spoons with a bright red spice powder rest 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 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
2 red chillies (roughly chopped, such as Fresno or Serrano for mild heat)
60 ml (¼ cup) chicken stock
Fresh chopped coriander
Lemon slices
Boiled rice, to serve

Instructions

Step 1: Place the onion, garlic, and ginger into a mini food processor and blend until it forms 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 starts to brown around the edges.
Step 3: Add the chicken chunks to the pan and cook for 2-3 minutes, stirring often, until the chicken is sealed on all sides.
Step 4: Reduce heat to medium and stir in the cinnamon, curry powder, chilli powder, paprika, fenugreek, and tamarind paste. Cook for 1 minute, stirring constantly to release the spices’ aroma.
Step 5: Add lemon juice, sugar, salt, passata, tomato puree, chopped chillies, and chicken stock. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.
Step 6: Serve the chicken pathia topped with fresh coriander and lemon slices, alongside boiled rice.

Tips & Variations

For extra depth, marinate the chicken in a little lemon juice and curry powder for 30 minutes before cooking.
Adjust the chilli powder and fresh chillies to control the heat level according to your taste.
Use ghee for a richer flavor, but vegetable oil is a great dairy-free alternative.
Serve with naan or flatbread as a delicious alternative to rice.

Storage

Store leftover chicken pathia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. The flavors often deepen after a day, making leftovers especially tasty.

How to Serve

A white plate holds two main parts: on the right is a fluffy layer of white rice sprinkled lightly with green cilantro leaves, and on the left is a thick, rich red-orange curry sauce mixed with pieces of paneer cheese and red chili slices. On top of the curry are fresh green cilantro pieces. At the top edge of the plate, a piece of naan bread with a crisp golden-brown texture leans gently. Two lemon wedges with pale yellow flesh sit next to the naan on the left side. A gold fork rests on the right edge of the plate. In the background, more naan pieces are placed casually on a white marbled surface. 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 work well and stay juicier. Adjust cooking time slightly to ensure they are cooked through.

What if I don’t have tamarind paste?

If you don’t have tamarind paste, substitute with a mix of lemon juice and a little brown sugar to balance the sweet and sour flavors.