Chicken Patia / Pathia from scratch without base gravy 🌶️🌶️ (British Indian Restaurant / BIR)
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- Опубликовано: 5 июл 2024
- Patia is a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon or lime with sugar or jaggery to help the balance and chillies for heat
Looking for my base gravy version? It's here • Patia / Pathia (Britis...
Ingredients
2 tablespoons vegetable oil
1 bay leaf
1/2 finely sliced large onion brown/white
2 teaspoons garlic paste
1 teaspoons ginger paste
2 green chillies
1 teaspoon mix powder / curry powder
1 teaspoon chilli powder
1 teaspoon sugar
1/2 teaspoon salt
1.25 teaspoon coriander powder
3/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
4 teaspoons tomato paste mixed with 4 teaspoons of water
1 tablespoon tamarind sauce (I use Maggi)
250 millilitres water
1 tablespoon mango chutney smooth
1 teaspoon lemon
1/4 cup coriander fresh/chopped
1 teaspoon fenugreek leaves kasoori methi
Method
1. start by heating the oil on medium add the bay leaf and onions and fry gently until the onions start to turn golden
2. add the garlic, ginger and tomato paste. fry for 1 minute before adding the diced green chillies and stirring through
3. now add the mix powder, chilli powder, cumin powder, turmeric powder, coriander powder, sugar, salt, tomato paste and fry for 1-2 minutes. If it starts to burn or look too dry add a little bit of the water. It’s fine to add water at any time when needed. If you are not adding coriander stalks, you’ll be adding most of your fresh chopped coriander near the end, don’t add that yet
4. turn up the heat and add half of the hot water and stir through well. Cook for a further minute or two then stir in the rest of the water.
5. simmer for a minute then add the tamarind paste, mango chutney and lemon juice, stir in well
6. add your choice of protein, stir through and continue to simmer
7. after a few minutes add the dried methi leaves and most of the chopped fresh coriander.
8. stir through and continue to simmer until the meat is cooked and the sauce is the thickness you require stirring occasionally if it looks like it’s about to burn
9. serve decorated with the remaining fresh chopped coriander
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#patia #tamarind #chickentikkapatia #chickenpatia #13yearsoldchef #bir #homemade #indianfood #madefromscratch 
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If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
This was a great tasting curry mate thanks
Glad you enjoyed it, this is the dish I have every Friday (just the base version) :)
@@TheCurryKid I'm going to make your base for the first time this weekend. I've heard every BIR has their own special twist on it (secret ingredients) Don't suppose you've picked up any secrets on your journey?
I think it's all down to personal taste preferences to be honest, heres a few I like:
Maggi tamarind sauce in things
an extra freshly grated garlic clove added a couple of minutes before you take the pan off the heat
black cardamom in with the onions until they are ready then remove it
sprinkle some black salt (Kala Nimak) on the dish once served up
for smokiness light some charcoal, drop it in a a metal dish in the middle of the curry with some ghee/butter/oil and smoke for a minute or 2)
It's all trial and error really seeing what flavours you like :)
@@TheCurryKid great tips mate I'll give them a try. I was wondering more about the base gravy...I see the usual ingredients like peppers, onions, standard spices etc. But my guess is every restaurant has their own secret ingredients they don't disclose.
Made this and it was amazing
Thanks CK!
Many thanks Tom, glad you liked it. This is my go to recipe every Friday :)
Nice curry recipe Josh, you have my sub young man. Keep them coming
Thank you so much 👍
You make it look so easy. Thumbs up again from me fella.
Many thanks 👍
Hi Josh a huge thumbs up from me yet again👍🏻
I made the Pathia and it tasted excellent I just pimped it with a teaspoon of Mr Naga.
Your scratch recipes are superb and for anyone who is maybe new to scratch or even curry making they are so quick and simple to follow.
I’m working my way through each style
Keep up the good work young man👌🏻
Thanks so much Dave, the support is really appreciated. Got some great Bhaji's coming next week, Dhansak tomorrow :)
@@TheCurryKid you are more than welcome keep the great recipes coming mate💪🏻
Hello Josh anouther awsome video that looks lovely
Thanks Richard, appreciated :)
Looks good, am gonna give this a go on Saturday. I have made your Dhansak and Tikka Massala and they are both lovely. All your recipes are for one person aren't they? I usually double everything to make it for me and my wife.
Many thanks Rob, this is my current favourite dish 😀 yes these are restaurant portions for one. Hope they help
Yet again another amazing recipe from the Curry KID👍🏻
Thank you so much 👍 Tomorrow's video is a hot one :)
@@TheCurryKid I am looking forward to this 🔥
Hi Josh. another great video. I did laugh though when I read that your Dad stole the chicken, hee hee. Thanks. Stuart
😁
Honestly can not fault your recipes at all by far the best home curry’s I have ever made , they taste so authentic and just like the Indian takeaways. You have serious potential , you could start up your own little cooking business because they are so great. Just wondering if you have a recipe for sag aloo or garlic pilau at all? Thank you 😁
Thanks so much CJ really appreciated. They are both on my to do list so i'll give them a shove up. They will appear on my website thecurrykid.co.uk/ before here so keep any eye out there. Some dishes unfortunately take a while to get right. Many I've been lucky enough to get in 1-3 tries but butter chicken took nearly 13 attempts to get it the way I wanted it and that takes up so much time lol
The Curry Kid yes that’s understandable , you’re doing brilliant keep up all your hard work , certainly doesn’t go unappreciated, I’ll be sure to keep an eye out thank you😁
Hi Josh could you advise on doubling this up please?
The doubled up Madras you recommended was excellent buddy thank you.
Thanks in advance
Great to heat, glad you enjoyed. To be honest most you could get away with simply doubling but this is probably a bit more accurate, hope it helps, enjoy :)
4 tablespoons vegetable oil
2 bay leaf
1 finely sliced large onion brown/white
1 tablespoon garlic paste
1 tablespoon ginger paste
3 green chillies
2/3 cup fresh coriander stalks or 1 cup fresh coriander (chopped finely)
1.5 teaspoon mix powder / curry powder
1.5 teaspoon chilli powder
2 teaspoon sugar
1 teaspoon salt
2 teaspoon coriander powder
1 1/4 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 1/2 tablespoons tomato paste mixed with 3 tablespoons of water
1 teaspoon tamarind paste
400 millilitres water (boiling hot)
2 tablespoon mango chutney smooth
1 1/2 tablespoon lemon
1 cup coriander fresh/chopped
1 1/2 teaspoon fenugreek leaves kasoori methi
@@TheCurryKid cheers Josh you’re a star and fast to respond.
I loved the for one recipe so this will be the same😍 I’ll comment on how it goes
Keep up the good work💪🏻
I came across you by chance THE CURRY KID ,what a good cook you are well done i maid this dish of yours ,I loved it josh ,I will be following you and your currys well done
Thanks so much Paul, really appreciated. Loads more to come 😁
@@TheCurryKid Thank,s josh you have a nice christmas ,its not curry for dinner is it ha ha
Lol. It was last year but no, proper Christmas lunch this year, curry Christmas Eve 😁 have a great one
Josh just curious, is every tsp/tbsp level measurment for your curries or heaped.
Hi, every measurement is level using proper measuring spoons. Hope it helps
Hi Josh, could you just let me know how much onion in grams roughly please. Where I shop the sizes differ greatly. I'd really appreciate it and great video as usual. Thank you
Hi many thanks for the comments. Just weighed one of my large onions and it's 450 grams so once peeled I woudsay 1/2 is around 200 grams. Hope that helps. Just make sure you soften slowly to caramelize first, that's the key :)
@@TheCurryKid That really helps yes and thank you very much for the quick reply mate. Great job Josh keep up the hard work
Hi Josh. What sort of mixed powder or curry powder is it please. Do you have a recipe for mixed powder. Thank you
Hi this is my mix. Hope it helps thecurrykid.co.uk/recipe/spice-mix-powder/
Hi Josh, what brand of tamarind paste do you use? Thank you
Hi, currently using TRS Tamarind Concentrated Paste (little blue pot) but once that is gone I'm just going to make some fresh up using the solid blocks and freeze it cubes
I've used the East End bottles before but there is so much other stuff in them it's hard to get that sourness without using tons and changing the flavours of the dish
I normally taste a bit. If its really sour just use the amount stated. If you don't notice a think you'll need more :) You could probably substitute for fresh lime at a push for that sour flavour.
@@TheCurryKid thanks for that mate cheers
How did the chicken change to what looks like chicken tikka at the end?
I ate it and forgot to take a photo first so used a shot I'd taken before :)
@@TheCurryKid ah OK nice one and good channel I will subscribe
What can I use instead of tarmarind paste please?
Do you have brown sauce? Tamarind is one of the main things in that
Is there different chicken in the photo than the video? The photo's chicken is red.
Hi. yes. It was on the side cooling whilst I was on my xbox and my dad came in and helped himself to it thinking I'd finished with it so I used the photo from my base gravy version. They both look and taste the same anyway :)
where are the little white bowls from and the one holding the onions? at 0:59
Hi, all from poundland
@@TheCurryKid how many white ones do u get in a pack? and how many clear ones do u get in a pack?
Hi, the white ones you get 6. I think the clear was 4
How much chicken Josh?
Hi Tony. I use 1 large chicken breast per person so I would say 200-250g ish
I find a pathia is best with brown sugar
Many thanks for the tip. For some reason I've never tried that but it's my go to recipe every Friday for "Curry Night", I'll give it a go.
@@TheCurryKid I think the flavour is better seems to blend better I also put extra sugar and extra chilli's in 🤣
many thanks, trying Friday :)