Pathia

Name: Pathia
Prep time: 10 min
Cook time: 20 min
Yield: 3 to 4 servings
Cuisine: Indian Menu
Ingredients: Onion — 1; Garlic — 2 cloves; Ginger — 2 tsp; Ghee — 3 tbsp; Chicken Breasts — 525g; Medium Curry Powder — 2 tbsp; Hot Chilli Powder — ½ tsp; Paprika — 1 tsp; Ground Cinnamon — ½ tsp; Ground Fenugreek — ¼ tsp; Salt — ¾ tsp; Tamarind Paste — ½ tsp; Lemon Juice — 1 tbsp; Sugar — 2 tbsp; Passata — 400ml; Tomato Puree — 1 tbsp; Red Chillies — 2; Chicken Stock — 60ml; Fresh Coriander — 2 tbsp

Pathia is a vivid, high-definition curry that originated in the Parsi community of India (descendants of Persian Zoroastrians). It is famous for its 'Holy Trinity' of flavours: it is simultaneously Hot, Sweet, and Sour. While many curries prioritise one of these notes, Pathia is a balancing act where all three compete for your attention, making it one of the most exciting and 'addictive' dishes on the Indian menu.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 3 to 4

Notes:

Ghee provides an authentic, rich flavour, though vegetable oil or sunflower oil can be used as an alternative.

Boneless chicken thighs can be substituted for chicken breasts for extra succulence during cooking.

Adjust the hot chilli powder or use hot curry powder to increase or reduce the heat level according to your preference.

Tamarind paste and fresh lemon juice provide the signature tangy profile, while sugar balances the sharp acidity.

Blend Onion Paste
In a food processor, blend the roughly chopped onion, garlic cloves, and minced ginger into a fine paste.

Sauté Onion Paste and Seal Chicken
Heat the ghee in a large frying pan over high heat. Add the onion paste and fry for 3 to 4 minutes until it begins to turn golden at the edges. Add the chopped chicken breast and cook for 2 to 3 minutes, stirring frequently, until sealed on all sides.

Add Spices and Tamarind
Stir in the medium curry powder, hot chilli powder, paprika, ground cinnamon, ground fenugreek, salt, and tamarind paste. Cook for 1 minute, stirring constantly to coat the chicken and release the spice aromas.

Simmer Pathia Sauce
Add the fresh lemon juice, sugar, passata, tomato puree, chopped red chillies, and chicken stock. Bring the mixture to a boil, then reduce heat and simmer gently for 10 to 12 minutes until the sauce thickens and the chicken is cooked through.

Finish and Serve
Garnish the chicken pathia with freshly chopped coriander and serve hot alongside boiled basmati rice and lemon wedges.