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.