Chicken Tikka Pathia
A vibrant Indian chicken tikka curry that balances fiery spice with sweet and tangy notes from mango chutney, tamarind, and brown sugar. Marinated thighs are cooked until tender and finished in a rich tomato‑based sauce, perfect for serving with basmati rice or paratha.
Maker: Dean Edwards
From: Facebook(view original)
Prep Time
15 min
Cook Time
45 min
Servings
Recipe details are AI-assisted from Dean Edwards. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 1 1/10 lb chicken thighs
- 2 tbsp garlic and ginger paste
- 2 tbsp garam masala
- 1 tsp amchoor powder
- 1 tsp mild chilli powder
- 1 tsp salt
- 1 tbsp mint sauce
- 0.5 lemon
- 2 tsp turmeric
- 1/4 tsp red food colouring
- 0.42 cup natural yoghurt
- 2 1/10 oz ghee
- 4 onion
- 1 tbsp dried fenugreek leaves
- 1 tsp kashmiri chilli powder
- 1 tbsp brown sugar
- 1 tbsp mango chutney
- 1 tbsp tamarind paste
- 1 tbsp tomato puree
- 14 oz chopped tomatoes
- to taste lime juice
- to serve coriander
Instructions
- 1In a large bowl, combine the chicken thighs with garlic‑ginger paste, garam masala, amchoor powder, mild chilli powder, salt, mint sauce, the juice of half a lemon, turmeric, red food colouring (if using), and natural yoghurt; mix until every piece is evenly coated.
- 2Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, up to 1 hour, to develop flavor.
- 3While the chicken marinates, preheat an air fryer to 392°F (or prepare a hot grill).
- 4Thread the marinated chicken pieces onto metal or soaked wooden skewers, leaving a little space between each piece.
- 5Cook the skewered chicken in the pre‑heated air fryer for 10 minutes, turning halfway through, until the exterior is lightly browned; set aside while you prepare the sauce.
- 6Heat the ghee in a wide, heavy‑bottomed pan over medium heat. Add the finely sliced onions and sauté, stirring occasionally, for 20–25 minutes until they turn deep golden and caramelised.
- 7Stir in an additional teaspoon of garlic‑ginger paste, then add garam masala, dried fenugreek leaves, Kashmiri chilli powder, and turmeric; cook for 2 minutes to release their aromas.
- 8Add brown sugar, mango chutney, tamarind paste, tomato puree, and the chopped tomatoes; bring the mixture to a gentle simmer, stirring to blend the flavors.
- 9Taste the sauce and adjust salt if needed; let it simmer for 3–4 minutes so the ingredients meld.
- 10Return the partially cooked chicken tikka to the pan, mixing it into the sauce. Reduce the heat to medium and simmer for 10 minutes, adding a splash of water if the sauce thickens too much.
- 11Just before turning off the heat, squeeze fresh lime juice over the curry and give it a final stir.
- 12Garnish with chopped fresh coriander and serve hot with steamed basmati rice or warm paratha.