The Gourmet Gays’ Chicken Pathia
This British Indian recipe courtesy of the Gourmet Gays might look a bit daunting to make, but it’s worth the lengthy ingredients list. The wonderful combination of heat with complex sweet & sour flavours is truly delicious.
It’s worth getting all your ingredients ready before starting to cook. Serve over fluffy rice with some chopped coriander and a good squeeze of lime juice.
100ml natural yoghurt
1 onion, chopped
2 garlic cloves, chopped
3cm fresh ginger
4 tbsp water
2 tbsp olive or cooking oil
2 red chillies, chopped
1 dry red chilli (optional)
½ tsp mustard seeds
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
2 tsp paprika
1 lime, juiced
1 tbsp tamarind (or lemon) juice
1 tbsp tomato purée
1 tbsp tomato ketchup
1 tbsp golden syrup
1 tbsp white vinegar (spirit/white wine or cyder)
500g chicken thigh, diced
Salt and pepper (to taste)
Suitable for: CleverChef
Add the yoghurt, onion, garlic, ginger and water to a food processor or blender and blitz until you have a smooth paste. Set this to one side for later.
Select the SAUTE function, adjust the time to 15 minutes, press START, then add the oil and allow to heat. Add the chillies and stir regularly for ~3 minutes.
Add the mustard, fennel, cumin and fenugreek seeds and continue to stir for a further 2 minutes.
Add the turmeric, cumin, coriander and paprika and continue to stir for a further 2 minutes.
Add the yoghurt mixture and stir for the remaining 8 minutes until you have a thick golden sauce.
Add the lime juice, tamarind, tomato purée, tomato ketchup, golden syrup and vinegar and stir to combine.
Close the lid and select the STEW function, adjust the time to 40 minutes then press START.
After 10 minutes, open the lid and stir in the chicken, then close the lid and cook for the remaining 30 minutes.
When the program has finished, open the lid and season to taste before serving.