How do I make an Indian "pathia" dish?

Question

I love Indian food, and chicken pathia is my absolute favourite dish, but I would love to make it myself, so i'm wondering, does anyone know how to?

Thanks in advance!

Answer 1

1 whole black cardamom

1 tbsp desiccated coconut

1 tsp cumin seeds

1 tsp mustard seeds (black)

2 tsp minced garlic

1 tsp minced ginger

1/2 tsp turmeric powder

1/4 tsp nutmeg powder

12 whole cloves

2 bay leaves

2 sweet mango chutney

2 tsp coriander seeds

2 tsp fenugreek seeds

3 tbsp oil

4" cinnamon stick

5 chillies

5 curry leaves

6 whole black peppercorns

900gm (2lb) chicken pieces

2 medium onions (finely chopped)

300ml water

handful of fresh coriander leaves (to garnish)

salt to taste

1. Heat a dry frying pan until very hot. Add all of the whole spices and coconut and dry roast them for about 1 minute. Remove from the heat, grind and reserve.

2. Stir fry the onions in the oil until they begin to soften. Mix in the minced ginger and garlic and stir fry until golden brown. Add the sweet mango chutney and stir in well.

3. Immediately add the freshly ground dry roasted spices and the powdered spices and stir fry for 2 minutes. Then add the salt, water and chicken mixing well. Bring to boil, simmer until the chicken is cooked, garnish with fresh coriander leaves and serve.

Hope this is what you are looking for!

Answer 2

Honey, once you make it, you will be in heaven, trust me dear.

Answer 3

* ngredients

    * Serves 2

    * * 3 Chicken b*****s Chopped into Bite Size Pieces

    * * 1 Cup of Curry Massalla Gravy

    * * Half of an onion finely chopped

    * * 8 Tomatoes cut into Eighths

    * * 2 Teaspoon Curry Powder

    * * 1 Teaspoon Chilli Powder

    * * 3 Teaspoons Brown Sugar

    * * 8 Finely Chopped Cayenne Chillies

    * * 1 Clove Garlic

    * * 1 Green Pepper, Seeded and Diced

    * * Teaspoon Cumin seeds

    * * Half Teaspoon Fennel seeds

    * * Half Teaspoon Mustard seeds

    * * 5 Tablespoons Vegetable Oil

    * * 4 Tablespoons roughly chopped coriander leaves

    * * 1 Tablespoon whole coriander leaves

    * * 1 teaspoon Garam Massalla

    * * Juice of 1 lemon

    * r

Directions

   1. Method

   2. Make a paste of the curry powder and chilli powder with the lemon juice. Dry Fry the whole seeds for 1 minute on high heat. Add the oil and fry the onion and 1 cayenne chilli on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy, Tomatoes, Pepper, and simmer for 10 minutes, stirring constantly. Now add the sugar and chillies and simmer for a further 5 minutes, stirring constantly. If the needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over

hope this is ok for you.

Answer 4

Chicken Pathia

3 Chicken b*****s Chopped into Bite Size Pieces

Half of an onion finely chopped

8 Tomatoes cut into Eighths

2 Teaspoon Curry Powder

1 Teaspoon Chilli Powder

3 Teaspoons Brown Sugar

8 Finely Chopped Cayenne Chillies

1 Clove Garlic

1 Green Pepper, Seeded and Diced

Teaspoon Cumin seeds

Half Teaspoon Fennel seeds

Half Teaspoon Mustard seeds

5 Tablespoons Vegetable Oil

4 Tablespoons roughly chopped coriander leaves

1 Tablespoon whole coriander leaves

1 teaspoon Garam Massalla

Juice of 1 lemon

Make a paste of the curry powder and chilli powder with the lemon juice. Dry fry the whole seeds for 1 minute on a high heat. Add the oil and fry the onion and 1 cayenne chilli on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy, Tomatoes, Pepper, and simmer for 10 minutes, stirring constantly.

Now add the sugar and chillies and simmer for a further 5 minutes, stirring constantly.

If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed.

Serve with the whole coriander leaves sprinkled over the top.