Chicken Pathia By Chef Ajay Kumar Cooked By Dave Watson
A video of the recipe and step by step of how to make this dish is provided at the bottom.
(Serves 4 to 5)
Ingredients And Method For Marinade
1 kg chicken cut into bite sized pieces
1 tsp ginger and garlic paste
1 tbsp plain yoghurt
1 tbsp lemon juice
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
Add the marinade ingredients to a bowl,
give it a good stir then add the chicken.
Stir it all again to coat the chicken pieces
then put it in the fridge for around 45
minutes. (or longer if preferred)
4 to 5 tbsp vegetable oil
2 inches of cinnamon sticks
3 to 4 green cardamoms
3 bay leaves
4 medium sized red onions diced
2 tbsp ginger and garlic paste
2 tsp turmeric powder
2 tsp mild red chilli powder
2 tsp roasted cumin powder
1 tbsp coriander powder
1⁄2 cup plain yoghurt
2 tsp of tamarind pulp
2 tbsp mango puree/chutney
2 chopped green chillies
1 tsp mint powder
1 tsp fenugreek leaves salt to taste
Warm water as required
Heat the oil in a pan on a medium to high heat and add the cinnamon stick, cloves
green cardamom pods and bay leaves. Give it a stir and fry them for no more than
a minute to a minute and a half.
Add the chopped onions and cook on medium to high until they are starting to
Add the ginger and garlic paste and continue to cook heat until the rawness has gone, about a minute.
Add the turmeric powder, chilli powder, roasted cumin powder, coriander powder
and salt. Stir it all in and cook for no more than 30 to 40 seconds
Add the marinated chicken, give it a good stir to cover the chicken in sauce and
seal it on a medium heat for a few minutes.
After about 3 to 4 minutes add enough warm water to create a sauce. Place a lid
on the pan and cook for around 8 to 10 minutes.
Give it a stir, turn down the heat, then add the yoghurt and stir it well in. Add the tamarind pulp and cook it for no more than 3 to 4 minutes.
Serve with rice or naan etc.