Chicken Pathia

This is a sweet sour and spicy chicken curry. Pathia is also called Patia. This is a Parsi dish, a fusion of Persian (Iran) and Gujarat Cuisine

Serves 4




800g Diced Chicken, breast or dark meat as you prefer
1 Cup/300ml Water or Chicken Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Toasting Seeds
100ml Tamarind Extract
1 Tin Chopped Tomaties
2 Tablespoons Tomato Puree
Lemon Juice to garnish


1. Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.2. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

3. Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.

4. Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

5. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Lemon Juice and serve.

Sultana Hookah Lounge
Hookah Lounge New Jersey, bar New Jersey, restaurant New Jersey, cafe New Jersey, lounge New Jersey