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Chicken Pathia Recipe | Restaurant Style Chicken Curry | Chicken Recipe | Curry Recipe | Neelam
Ingredients
- Onion2
- Garlic4 cloves
- Ghee2 tbsp
- Asafoetida0.13 tsp
- Chili pepper1–2
- Turmeric2 tsp
- Cumin · powder1 tsp
- Tamarind100 ml
- Tomato paste3 tbsp
- Mango chutney1 tbsp
- Cardamom4
- Bay leaf1
- Lime1 tbsp
- Chicken350 g
- Kasuri merhi1 tbsp
- Saltto taste
Instructions
- Heat the ghee in a wok, add the cardamom, bay leaves, asafoetida, the onion paste and the ginger-garlic paste, and cook until the onion turns brown.
- Add the green chillies, cumin powder, turmeric, salt, tomato puree and lemon juice, and keep stirring over low heat.
- Pass the tamarind pulp through a sieve and add it with the chicken, then cook on high heat.
- Add the sweet mango chutney, tomato and water, then cover and cook for 10-12 minutes.
- Sprinkle in the dried fenugreek (kasuri methi) and stir.
Summarized from Get Curried's video. Watch it for the details.
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