Chicken PATHIA | Indian CURRY Recipe | Lip Smacking Sweet Sour Little bit of heat | Curry Recipe

Chicken Pathia Recipe Tangy, Lip Smacking, Sweet, Sour and as much heat as you can eat Chicken Pathia. An easy Indian Chicken Curry recipe to make at home.
This is a full bodied tomatoey curry with tamarind, Lemon and Kashmiri chili delivering as much heat as you can eat. Make this Chicken Recipe at your home and share your experience with us in the comments section below.
As always taste and adjust.
👇 RECIPE BELOW
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Ingredients
Chicken breast cubed
oil
cinnamon stick
1 black cardamon
2 -3 green cardamon
1 tbsp garlic ginger paste
6 - 7 tbsp onion paste - see below - reverse base
3 tbsp tomato puree watered to 9 tbsp water
2 tbsp lemon juice and a piece of lemon
1 ½ tbsp mango puree/chutney sweet
1 tbsp sugar
1 tbsp level mixed powder - or curry powder - see below
1 tbsp Kashmiri chili powder - hot
1 tsp coriander powder
1 tsp tamarind paste
½ tsp garam maslaa
½ tsp kasoori methi - ADD THE METHI TOWARDS THE END OF COOKING TO AVOID BITTERNESS
½ tsp nutmeg - Trust me this is real not a typo
½ salt
fresh coriander chopped
water from kettle
NOTE: ADD THE METHI TOWARDS THE END OF COOKING TO AVOID BITTERNESS - I was using oldish Methi with hardly any flavour
Mixed Powder • MIXED POWDER What is M...
Onion Paste • Reverse Base - Onions ...
What the channel is about and its NOT bir its about everyone can make a real curry at home - • NOT ANOTHER CURRY SHOW...
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[@glenbaker4024]

Looks fabulous Rik, you really are the King of Curries! This channel has SOOOO MUCH POTENTIAL!

[@NOTANOTHERCURRYSHOWSAMEButDiff]

we will see mate - Ive been cooking them for 40 years can change them up a bit from the usual stuff that's made. Love curries more than most fodder I can tell you. Best, Rik

[@thesniper437]

This channel is the best curry channel without doubt ! It has completely changed the way I cook curry !!

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Thank you - I'm really not sure its the best - its same but different. There are many ways to make a great curry at home - even in a restaurant. Thanks again. Best, Rik

[@waynetaylor9631]

Makes cooking curry a lot more controlled rather than high heat and go go go. Love it, thanks rik

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Simple is the way to go to achieve the results you need Wayne. Best, Rik

[@stehastings]

Just made this absolutely top notch!

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Thanks mate. Best, Rik

[@grahameviner2835]

Hi Rik absolute belter of curry vids, think you should patent the onion paste, like you said after 2hrs of boiling onions the kitchen smells for days, you did'nt say when to put the salt,nutmeg,sugar and othe other spices, do they all go in at the same time as the mixed powder. thanks grahame

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Yes mate chuck all spices in apart from any Kasoori Methi - mine was old so it went in at the same time - all my new stronger flavour methi goes in the curries last 5 mins tops - or you may have a bitter taste. Best, Rik 01:38

[@chaddamp2894]

another fab dish !! is there a sub for tamarind....a spot of vinegar maybe? cheers Rik

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Better with Worcestershire sauce or even 1 tbsp of ketchup. Best, Rik

[@jededge]

looks amazing Rik

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Cheers Jed - nice curry - love the sour sweet and heat. Best Rik

[@toffer62]

Thinking about making this soon but just wanted to check something. Your recipe calls for a tablespoon of Kashmiri chilli powder which I thought was a fairly mild chilli but you say hot. Is this a hot version of this chilli powder, or is it the quantity which makes it hot? Also, a whole tablespoon of mix or curry powder seems a lot for the size of the dish you show in the video. Thanks.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

I use hot chili powder - tailor to taste - again mixed powder curry powder use what you are used to. Best, Rik

[@andypandy6830]

Oh boy, i want to try all your fabulous recipes all at once. Lol.

[@stevebehan]

My sisters favourite curry can’t wait to make her this one 😊

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Only tip and always remember mate - your curries will excel - if using Kasoori methi - bung it in at the end - do not give it chance to bitter your curry. Best, Rik

[@stevebehan]

@@NOTANOTHERCURRYSHOWSAMEButDiff Yes other channels put it in early and crush it in there hands but following your five minute before end of cooking rule from now on 👌

[@andypandy6830]

Heloo Rik, fab recipe . Can i ask , in the description you just say diced chicken breast, if i want to make this for 4 people do i need to up the gravy ingredients? Hope my questiion makes sense.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

It does make sense. Yes up the gravy. Best, Rik

[@mikev2601]

Just made this with a few differences; I didnt have any cinnamon stick or black cardamon, so used 3 green ones and a small star anise. Instead of onion paste, as i didnt have time to knock up the paste using your method i ended up blending 1 and a half medium onions with a bit of veg oil until virtually a paste. I then cooked this out until the onion started to change colour. Then went in with the ginger and garlic. And followed the method from there on. I have to say it was very close if not spot on to my local Indian takeaway. I didnt add as much water as the base sauce was already plenty. Only added a few splashes of water at the onion/spice stage to stop the paste sticking and burning. Thank you so much for your videos! I only come across your channel last week, i have been a follower of the other popular BIR curry channels and i thought this is well worth a go!

[@mikev2601]

Also didnt have any pepper or fresh lemon, I just used a tablespoon of the bottled stuff. Next time I think I will make more effort to add in some fresh lemon and tomatoes toward the end

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Cheers Mike - you obviously cook a bit - I've worked professionally making curries over the years and I can recreate the TASTE or virtually the taste of any bir without doing the whole bir shebang - The onion paste is the way to go - it can be frozen in portions just like bir gravy - I personally like to cook this way these days . I hope to help others to cook without boiling that pan of stinking sour onions. I had years of that and would rather smell roasted - its more pleasant. Thanks for your comment really appreciate you taking time and making the recipe. Best, Rik

[@mikev2601]

@NOT ANOTHER CURRY SHOW SAME BUT DIFFERENT Thanks for the reply Rik, whilst the other channels promote the use of Base gravy etc. Like you say it is a whole load of shebang and a night's worth of cooking just to get some base gravy knocked up. Let alone the headache of getting all the ingredients together for it. These curries with out having to do that is spot on. I will most definitely be trying out your onion paste method. I would like to know if you happen to have the same style in making a Korma and a tikka? Just as the kids like the milder curries and it would be really great if it can be done the same way. All the best Mike

[@NOTANOTHERCURRYSHOWSAMEButDiff]

@@mikev2601 Yes Mike and I will be making very soon - I have made thousands of pans of base - got to really dislike the stench - These curries you will find in some cases taste better than or as equally as good as a restaurant curry - funnily enough I was prompted that Latif had just almost to the tea put up some Bombay potatoes 2 weeks after me - cooked virtually the same way - he has 60k views I have 4k but nice to know that I was an inspiration - its not a coincidence - tomorrow is a Dhansak but a cross over from bir to tradiitonal to home its easy and its fantastic. Best, Rik

[@mikev2601]

@NOT ANOTHER CURRY SHOW SAME BUT DIFFERENT That's great Rik, I look forward to seeing all the future videos. I am a follower of latifs but I havent been able to watch any of his latest. It just so happened that the algorithm brought me to you at the right time and place. You could say it was a coincidence regarding his bombay potato recipe. I am yet to check your one out and then I'll check his one out to see what you mean about being similar All the best

[@marksmith7789]

Looks fantastic! How do I make enough for two people please? I guess liquid is doubled but how about the spices?

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Mark no worries with the recipe mate at all -= you will get two portions easily from this - just add the extra chicken and cook out - a little extra water to make up the sauce and at a push an extra tbsp of onion paste - that's it easy really - don't worry about doubling the spices etc - that's a load of tosh - if there is too much spice it will give a bitter taste even after cooking out properly. If you get stuck give me a shout. Best, Rik

[@vivadave]

To increase the recipe for 2 people would you double the chicken and only increase the other ingredients by half? Thanks. Dave.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Yes but you know Increase the chicken and the onion paste by a couple of tbsp add a little more water that gives you more gravy and it will be good to go - if you add 1/2 other ingredients - definitely good to go. add the methi at the end of cooking stops bitterness. Best, Rik

[@daviddearne7155]

Hi Rik how much tamarind should i use i only have concentrated tamarind, many thanks 🙂

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Hi David no worries 1 tsp - level - there is an element of sour in this curry. Best, Rik

[@MykraDnB]

Looks amazing! You should tell people that the full details are in the description box at the start of the vid. Subscribed.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Thanks I will start to do that. Best, Rik

[@basingstokedave4292]

what mango . tined fresh or jar? cherrs

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Hi Dave - Mango puree / Chutney sweet - out of a jar if no homemade - convenience - Best, Rik

[@longvile]

love it keep um coming 👍👍

[@NOTANOTHERCURRYSHOWSAMEButDiff]

There will be many. Best, Rik

[@Red_Snappa]

Hi Rik. Is your Tamarind pulp or concentrated (or just sauce - I use the sauce made by Maggi) This does looks belting to be fair. Also when you were blooming the spices, the cam was still focused on the pan so it was hard to see the flame you had...was it like low (20%ish of your cooker's max or medium (50%ish)?

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Flame about 20% - 30% - You have to be able to cook not boil to bring the best out of the dried spices. Best, Rik

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Sorry I missed a reply to you - The tamarind I used is straight from a jar Tamarind Paste - we normally have quite a lot of fresh - I realise folks do not have access to the things I have in Asia and vice versa I can't get hold of things in Blighty - so to simplify this straight from a jar. Best, Rik

[@darrenwilliams7741]

The tomato paste is it tomato puree watered down or passata?