Chicken Tikka Pathia Recipe
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.
Recipe by Dean Edwards· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
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
- 1/2 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
- lime juice, to taste
- 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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Let the chicken sit covered at room temperature for 30 minutes to 1 hour before cooking.
Turn halfway in air fryer
Flip the skewered chicken at the 5‑minute mark.
Caramelise onions slowly
Sauté the sliced onions for 20–25 minutes until deep golden before adding spices.
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Frequently asked questions
- How long does it take to make Chicken Tikka Pathia?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Chicken Tikka Pathia recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Tikka Pathia recipe come from?
- It was shared by Dean Edwards on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.