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Chicken Pathia Recipe

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★★★★★

4.6 from 62 reviews

Chicken Pathia is a vibrant tangy and spicy curry from Indian cuisine that combines tender chicken pieces with a flavorful blend of spices, tamarind, and tomatoes. This recipe features a rich, slightly sweet and sour sauce, perfectly balanced with heat from fresh red chillies, making it a delightful dish served best with boiled rice and fresh coriander garnish.

Ingredients

Scale

Paste

  • 1 large onion (peeled and roughly chopped)
  • 2 cloves garlic (peeled)
  • 2 tsp minced ginger

Main Ingredients

  • 3 tbsp ghee or vegetable oil
  • 3 chicken breasts (chopped into bite-size chunks, about 525g or 18.5oz)

Spices & Flavorings

  • 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

Tomato Base & Stock

  • 400 ml (14 oz) passata
  • 2 tbsp tomato puree (tomato paste for US)
  • 60 ml (1/4 cup) chicken stock

Additional

  • 2 red chillies (roughly chopped, fresno or serrano recommended)
  • Fresh chopped coriander (for garnish)
  • Lemon slices (for garnish)
  • Boiled rice (to serve)

Instructions

  1. Make the onion paste: Add the peeled and roughly chopped onion, garlic cloves, and minced ginger to a mini food processor and blend until it forms a smooth paste.
  2. Fry the paste: Heat 3 tablespoons of ghee or vegetable oil in a large frying pan over high heat. Add the onion-ginger-garlic paste and fry for 3 to 4 minutes, stirring occasionally, until the edges begin to brown and the mixture is fragrant.
  3. Cook the chicken: Add the chopped chicken breasts to the pan and cook over high heat for 2 to 3 minutes, stirring often, until the chicken pieces are sealed and slightly browned on the outside.
  4. Add the spices: Reduce the heat to medium. Stir in ground cinnamon, medium curry powder, hot chilli powder, paprika, ground fenugreek, and tamarind paste. Cook for 1 minute, stirring constantly to release the spices’ aromas.
  5. Add liquids and simmer: Pour in the lemon juice, sugar, salt, passata, tomato puree, roughly chopped red chillies, and chicken stock. Bring everything to a boil, then reduce the heat to low and simmer gently for 10 minutes to allow the flavors to meld and the chicken to cook through.
  6. Serve: Spoon the chicken pathia onto plates or bowls. Garnish with fresh chopped coriander and a slice of lemon. Serve alongside boiled rice for a complete and authentic meal experience.

Notes

  • Using a mini food processor to blend the onion, garlic, and ginger ensures a smooth paste that enhances the curry’s texture.
  • If you prefer a milder curry, omit the hot chilli powder or reduce the number of fresh chillies.
  • Ghee adds a rich buttery flavor, but vegetable oil works as a lighter alternative.
  • Tamarind paste can be found in Asian grocery stores and adds the signature tanginess to this dish.
  • Simmering the curry gently helps the chicken absorb all the spices and sauces for maximum flavor.

Keywords: Chicken Pathia, Indian curry, spicy chicken curry, tangy chicken dish, tamarind chicken, easy Indian recipe, curry with chicken breasts

Find it online: https://miarosetti.com/chicken-pathia-recipe/