Hi all,

The following is my favourite version of Chicken Pathia. I take no credit for this recipe and in fairness looking through the site the bases and dishes are similar. I have all my recipes in word format which come from some place or another over the years.

I use a basic base sauce with the following ingredients. I won't go into detail as there are plenty listed under the base sauce section.

4 large onions, chopped
1/3 cup rapeseed or vegetable oil
4 tablespoons crushed garlic
4 tablespoons crushed fresh ginger
1 tablespoon ground coriander
2 tablespoons ground paprika
2 teaspoons turmeric
2 400g cans of plum tomatoes (whole or diced)
3-4 cups water (2 cans)
2 teaspoons salt

Chicken Pathia Recipe

Serves four generously.

4 tablespoons oil
1 medium onion, chopped small (I like to blitz in a mini blender)
1/2 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt (to taste)
1-2 teaspoons indian chilli powder. I use Rajah extra hot.
1 large bunch fresh coriander, coarsely chopped
2 tablespoons white wine vinegar
2 tablespoons sugar
1/4 teaspoon red coloring (optional I use the tiniest amount)
Approx. 1/3 recipe Curry Base Sauce (ingredients listed above as a guide)
2 boneless skinless chicken breasts (1 pound total), cut into 1 inch pieces
Chicken stock concentrate or cube (enough for 1 cup)

Heat the oil in a large pot over medium heat. Add cumin, ground coriander, garlic, ginger, and onion. Cook while stirring until onions are wilted.

Add the Base Sauce, chicken stock concentrate, cinnamon, vinegar, sugar and red colouring. Stir to mix. Add salt to taste, and chilli powder to get the spice level you want.

Add the chicken and simmer for about 30 minutes. The longer you gently simmer the more the flavours blend and infuse(a good thing in my opinion)

Add a large handful of the cilantro to the pot and mix it in. Simmer for another 20 minutes.

Add another small handful of coriander a few minutes before serving.

Additional notes - I like to add chopped green and red peppers. Not listed above as authentic pathia doesn't really have them but I like to add for the colour and texture to the dish. Another secret is to get the consistency right hence the importance of the simmer. Cover the pan if you are simmering for a while.

Hope you enjoy

Deks

Hi all,

I thought I would share my Chicken Tikka Masala recipe. I'm not sure how similar it is to others but it's the one I have been using for 13 years. The recipe was given to me by an Asian girl I was very good friends with. It's a little bit involving but the result is very very good.

The quantities below are for 6 people. When I make it I divide the amounts by 3. I hope you enjoy.


INGREDIENTS

6    150g boneless chicken breasts

TIKKA MARINADE
.   2 green chillies, seeded and finely chopped
.   2 150g cartons natural yogurt
.   2 tbsp vegetable oil
.   1 Tbsp lemon juice
.   1 garlic clove, crushed
.   1.2cm piece root ginger, peeled and grated
.   1 tsp ground turmeric
.   1 tsp ground cumin
.   1 tsp ground chilli powder
.   1 tsp salt

TANDOORI MASALA PASTE

.   1 Tbsp ground coriander
.   1 Tbsp ground cumin
.   2 tsp ground ginger
.   1 Tbsp paprika
.   1 tsp ground fenugreek
.   3 Tbsp vinegar
.   2 Tbsp vegetable oil

SAUCE

.   2 small onions, peeled and roughly chopped
.   4 garlic cloves, peeled and roughly chopped
.   2 Tbsp vegetable oil
.   2.5cm piece root ginger, peeled and grated
.   2 Tbsp tomato puree
.   1 Tbsp sugar
.   1 Tbsp lemon juice
.   3 Tbsp ground almonds
.   2 tsp garam masala
.   200ml single cream
.   fresh roughly chopped coriander and lime wedges to garnish

Step 1 - Make the marinade

1.   Cut the chicken breasts into large chunks.
2.   In a large glass bowl or plastic container, mix together all the tikka marinade ingredients.
3.   Add the chicken pieces  (see pic a) and mix well to coat each piece.
4.   Cover and leave to marinade at room temperature for 2 hours.

Step 2 - Make the tandoori paste

1.   To make the tandoori masala paste,  mix all the spices with the vinegar in a small bowl adding 3-4 Tbsp water to make a smooth paste.
2.   Heat the oil in a frying pan or small wok and add the paste.
3.   Cook, stirring constantly, for about 5 minutes until some of the liquid has evaporated and the spices are cooked.

Step 3 - Grill the marinated chicken

1.   Preheat the grill to high.
2.   Place the marinated chicken pieces on a rack set over a grill pan lined with foil and spoon over any remaining marinade.
3.   Grill for 6 minutes until cooked through and slightly charred in places.
4.   Turn over and cook for a further 6 minutes.
5.   Cover and keep warm while making the sauce.

Step 4 - Make the sauce

1.   To make the sauce, place the onions and garlic in a food processor and process to a course puree. Heat the oil in a large frying pan and fry the onion puree and grated ginger for 7-8 minutes until slightly browned.
2.   Stir in the cooked paste and fry for 2 minutes then stir in the tomato puree, sugar, lemon juice, 100ml water and ground almonds.

Step 5

1.   Simmer the sauce for 1-2 minutes, stirring occasionally.
2.   Add the chicken pieces and any marinade left on the foil and heat through gently.
3.   Finally, stir in the garam masala and single cream and heat through for 1-2 minutes.
4.   Serve garnished with chopped coriander and lime wedges.