Ninja Speedi – Indian Restaurant Style Pathia From Scratch
RESTAURANT QUALITY INDIAN CURRIES COOKED IN THE NINJA SPEEDI

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Ninja Speedi – Indian Restaurant Style Pathia From Scratch

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Ingredients

Adjust Servings:
2 tablespoons Vegetable Oil
1 Bay Leaf
1 medium finely diced Brown/White Onion 150g each
2 cloves (grated) Garlic Cloves or 2 teaspoon of lazy garlic/puree
1 cm (grated) Ginger (fresh) or 1 teaspoon of lazy ginger/puree
1.5 tablespoons Tomato Paste mixed with 4 tablespoons of water
1.5 teaspoons Coriander Powder
1 teaspoon Chilli Powder
3/4 teaspoon Cumin Powder
1/2 teaspoon Salt
1/4 teaspoon Turmeric Powder
250 millilitres Water (boiling)
1 tablespoon Mango (puree / chutney)
1 tablespoon Tamarind Sauce (not concentrate or fresh) I use Maggi Tamarind Sauce
2 teaspoons Sugar
1 teaspoon Lemon Juice
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1/8 cup Fresh/Chopped Coriander

Indian restaurant and takeaway style chicken pathia made using the Ninja Speedi

Features:
  • Heat 2/5
  • Ninja Speedi
Cuisine:

Ingredients

Directions

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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
select sear/sauté
set to 4
select start/stop to begin cooking

add the oil, bay leaf and onions and sauté for 8 minutes stirring occasionally to soften

2
Done

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

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
select speedi meals
set the temperature to 200˚c
set time to 5 minutes
select start/stop to begin cooking

6
Done

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
select SEAR/SAUTÉ
set to 5
select START/STOP to begin cooking for 5 minutes

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

Josh

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