Ingredients
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2 tablespoons Vegetable Oil
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1 Bay Leaf
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1 medium finely diced Brown/White Onion150g each
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2 cloves (grated) Garlic Clovesor 2 teaspoon of lazy garlic/puree
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1 cm (grated) Ginger (fresh)or 1 teaspoon of lazy ginger/puree
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1.5 tablespoons Tomato Pastemixed with 4 tablespoons of water
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1.5 teaspoons Coriander Powder
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1 teaspoon Chilli Powder
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3/4 teaspoon Cumin Powder
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1/2 teaspoon Salt
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1/4 teaspoon Turmeric Powder
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250 millilitres Water (boiling)
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1 tablespoon Mango (puree / chutney)
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1 tablespoon Tamarind Sauce (not concentrate or fresh)I use Maggi Tamarind Sauce
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2 teaspoons Sugar
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1 teaspoon Lemon Juice
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/8 cup Fresh/Chopped Coriander
Directions
Ever wondered how to recreate your favourite Indian Restaurant or takeaway pathia in your Ninja Speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your Ninja Speedi
Indulge in the tantalizing flavours of my chicken Pathia, a beloved dish that harmonizes the sweetness of ripe tomatoes with the zing of tamarind, creating a culinary masterpiece that dances on the palate.
In this recipe, succulent chicken pieces are bathed in a rich and tangy sauce crafted from a perfect blend of aromatic spices, including cumin, coriander and cinnamon. The sauce owes its distinctive character to the delightful combination of tamarind, lemon and sugar, providing a burst of acidity that complements the natural sweetness of the tomatoes.
The real magic happens as the chicken simmers in this flavourful concoction, absorbing the essence of the spices and developing a tender, succulent texture. The result is a dish that strikes the perfect balance between sweet and sour, creating a symphony of tastes that will leave you craving each delightful bite.
Serve my chicken Pathia over steaming basmati rice or with warm naan bread, allowing you to soak up every drop of the delectable sauce. This dish is a celebration of the vibrant and diverse flavours found in Indian cuisine, promising a culinary experience that is both exotic and comforting.
Prepare to embark on a journey of taste with my chicken Pathia delight—an exploration of sweet and sour harmony that showcases the artistry and warmth of traditional Indian cooking. Get ready to elevate your dining experience with this flavourful and distinctive dish.
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Steps
1
Done
|
flip the smartswitch to air fry/hob add the oil, bay leaf and onions and sauté for 8 minutes stirring occasionally to soften |
2
Done
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add the tomato paste, garlic and ginger, stir and sauté for 2 minutes |
3
Done
|
add the coriander, chilli, cumin, salt, turmeric and a little water, stir and sauté for 5 minutes slowly add the remaining boiling water and combine |
4
Done
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select start/stop to finish cooking pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot place the chicken pieces on the tray and drizzle over 1 teaspoon of oil pull out the legs on the cook & crisp tray, then place the tray in the top position in the pot |
5
Done
|
close the lid and flip the smartswitch to rapid cooker |
6
Done
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when the time is up remove the chicken and lift the tray using silicone-tipped tongs add the seared chicken back into the sauce along with the mango chutney, tamarind, sugar, lemon juice, fenugreek leaves and most of the fresh chopped coriander combine then close the lid |
7
Done
|
flip the SmartSwitch back to AIR FRY/HOB to reduce to a thicker sauce you can open the lid up to allow more water to evaporate sprinkle over the remaining chopped coriander and serve == NOTE== for each additional serving you may need to increase the reduction time by 5 minutes |