Chicken Tikka Pathia - Restaurant Style From Home (No Base Gravy)

The Chicken Pathia is a favourite in Britain Indian Restaurants and it's slowly becoming one of my favourite dishes. It's a great mix of sweet and spicy and is similar to a Masala.
Ingredients
2.3 tbsp vegetable oil (don’t use olive oil)
3 chopped medium onions (don’t buy frozen)
2 tbsp garlic and ginger paste (2 blocks of frozen paste)
1 tbsp madras curry powder
½ tsp paprika
½ tsp cumin
½ tsp ground coriander
½ tsp ground turmeric
1 tsp kashmiri chilli powder
2 tbsp sugar
1 tbsp mango chutney
200g chopped tinned (canned) tomatoes
250ml reduced salt chicken stock
1 tbsp tomato concentrate mixed with 3 tbsp water
Pre cooked chicken tikka (cooked chicken breast can be suitable if not)
1 tsp Maggi tamarind sauce (can be bought from Asda)
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp lemon juice
3 tbsp chopped coriander
Optional:
Red food colouring
3 chopped green chillis
Directions
1. Add two tablespoons of vegetable oil to your pan on a medium heat and add 2/3 onions to the pan until translucent. Try not to brown them.
2. Stir in the garlic and ginger paste and cook for 30 seconds.
3. Add your spices (madras powder, paprika, cumin, ground coriander, ground turmeric and Kashmiri chilli powder) along with your sugar and mango chutney. Cook for 30 seconds.
4. Add 100ml of chicken stock and bring to the boil. Once it starts to boil, turn off the heat and transfer to a blender/blitzer. Blend until smooth.
5. Wipe your pan out and add one tablespoon of vegetable oil and the rest of your onions until translucent.
6. If you’d like to spice things up, add 2-3 chopped green chillis. If not, skip this step.
7. Stir in your tomato concentrate mixture and cook until the mixture starts to bubble.
8. Add your blended curry base back in and bring to a simmer and cook for 2-3 minutes.
9. Add your pre-cooked chicken. Tikka is best. Leave the curry to simmer for 2-3 minutes and stir occasionally. Remember to stir those flavoursome bits on the outside of the pan back into the curry.
10. Stir in your lemon juice and tamarind and cook for 1 minute.
11. Sprinkle in your kasuri methi. I tend to rub and sprinkle between my thumb and finger.
12. Garnish with chopped coriander.

[@lukeg2354]

Sensational 🔥

[@davidharrold9362]

Great vid, will give it a try. Pathia is my go to curry.

[@mattcooperbites]

It’s starting to become mine too! Thanks mate

[@WHUTOM88]

Been following you on Twitter you make some great curries, and this is one I will definitely be giving a go, keep up the great content Matt 👍🏻

[@mattcooperbites]

Thank you so much mate!! Please let me know how you get on

[@declandkane6762]

Found you on twitter food looks amazing. Are you more recipe videos like this one?!? Would be good thanks

[@mattcooperbites]

Hey mate! Thanks so much. Yeah, I will be doing more. Got some chicken tikka and kebab recipes already done so will release them soon!

[@pointsequalspremium8379]

All over this at the weekend, Cheers 👍

[@mattcooperbites]

Let me know how you get on please!

[@shortnewsitemsinfrenchwith1831]

Nice job Matt. Certainly quicker than phoning your take-away and going to collect (or waiting delivery). My m8 is a chef at an indian, and I watch him cook... he can't take as much care and attention as you because he has to bang them out quickly (cooking 3 or 4 dishes at a time). Looking forward to more content :)

[@mattcooperbites]

Thank you! Yes, this was stressful enough so can’t imagine the stress that comes with cooking 3-4

[@shortnewsitemsinfrenchwith1831]

@@mattcooperbites He's been doing it 20+ years so he's quick. He spends 3 hours preparing from 11am, then he's really busy later 6-8pm with table orders and take-aways. He's in his 50s and sent his kids to university, so I dunno where the new chefs are gonna come from.

[@firmbutton6485]

Another thing.. no salt? It’s essential.

[@mattcooperbites]

Yeah it’s in there forgot to video!

[@baltukur3368]

who adds food colouring uncle Roger will be angry 😂😂😂

[@mattcooperbites]

@@baltukur3368 it’s adapted to BIR style

[@firmbutton6485]

Such little oil. I’d add a good few glugs and spoon it off at the end, then you absolutely KNOW you are FRYING not BOILING your curry. Use the excess for the next curry.