30-Minute Chicken Pathia

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Category	Item	Quantity	Notes
Base	Onions	400g finely diced	Blitz smooth before cooking
Oil	Vegetable oil	150ml	Essential to prevent burning
Vegetables	Red bell pepper	60g	Diced
Aromatics	Garlic ginger paste	3 tbsp	Equal garlic/ginger ratio
Spices	David's Mix Powder	2 tbsp	Or mild Madras curry powder
	Garam masala	1.5 tbsp
	Turmeric	1 tsp
	Hot chili powder	2 tsp
	Kashmiri chili powder	2 tsp	Colour and mild heat
Spices	Tandoori masala	½ tbsp
Whole Spices	Star anise	1	Infuse in oil at the start
Whole Spices	Cinnamon stick	1 inch	Infuse in oil at the start
Acid/Sweet	Tomato puree	6 tbsp diluted
	Mango chutney	1.5 tbsp+ to taste	Adjust for sweetness
	Maggi tamarind sauce	1 tbsp	Sweet-sour sauce, not concentrate — the secret!
	Lemon juice	Squirt if needed	Balance sourness to taste
Protein	Chicken thighs	500g cubed	Thighs for juiciness
Finishing	Fresh coriander	Handful chopped	Half added mid-cook, half to garnish
Finishing	Kasoori methi	1+ tsp crushed	Add at the end
Seasoning	Salt	To taste

Phase 1: Onion Base (10 mins)
1. Infuse the Oil: Heat 150ml oil in a large wok or pan. Add star anise and cinnamon stick and let them sizzle for 20–30 seconds to release their aroma.
2. Cook the Onions: Add the blitzed smooth onions. Cook on medium heat for 10 minutes until lightly golden — set a timer and stir regularly to avoid burning.
3. Nurse to Golden: Keep the heat gentle, stirring until the onions develop a light golden sheen.
Phase 2: Masala & Simmer (10 mins)
1. Build the Masala: Add all spices (curry powder, garam masala, turmeric, both chilies, tandoori masala) along with 3 tbsp garlic ginger paste and a splash of water. Cook down to a thick masala paste.
2. Add Chicken: Stir in 6 tbsp diluted tomato puree. Add cubed chicken and 60g red pepper. Coat everything well in the masala.
3. Simmer: Add 500ml hot kettle water, salt, 1 tbsp tamarind sauce, and 1.5 tbsp mango chutney. Put the lid on and simmer for 10 minutes.
Phase 3: Finish Pathia (10 mins)
1. Taste & Balance: Taste and adjust — more mango chutney, salt, or a squirt of lemon as needed to nail that sweet-sour balance.
2. Herbs & Low Simmer: Add half the chopped coriander and crushed kasoori methi. Simmer on low with the lid on for 8–10 minutes until chicken is tender and the gravy is luscious.
3. Rest & Garnish: Rest briefly off the heat. Garnish with the remaining fresh coriander and serve. An oil float on the surface signals a perfect cook.