Name: Chicken Pathia from Scratch
Ingredients: 3 tbsp rapeseed (canola) oil; 2 large onions, finely chopped; 2 tbsp garlic and ginger paste; 1 tbsp Madras curry powder; ½ tsp each of paprika, cumin, coriander and ground turmeric; 1 tsp Kashmiri chilli powder; 2 tbsp sugar; 1 tbsp mango chutney; 200g chopped tinned (canned) tomatoes; 250ml (1 cup) water or unsalted chicken stock; 1 tbsp tomato concentrate mixed with 3 tbsp water; 800g (1 ¾ lbs) Cooked or raw chicken; ½ tsp tamarind concentrate; 1 tsp kasoori methi (dried fenugreek leaves); Juice of one or two lemons; 3 tbsp chopped coriander (cilantro); Salt to taste

Ingredients

3 tbsp rapeseed (canola) oil
2 large onions, finely chopped
2 tbsp garlic and ginger paste
1 tbsp Madras curry powder
½ tsp each of paprika, cumin, coriander and ground turmeric
1 tsp Kashmiri chilli powder
2 tbsp sugar
1 tbsp mango chutney
200g chopped tinned (canned) tomatoes
250ml (1 cup) water or unsalted chicken stock
1 tbsp tomato concentrate mixed with 3 tbsp water
800g (1 ¾ lbs) Cooked or raw chicken
½ tsp tamarind concentrate
1 tsp kasoori methi (dried fenugreek leaves)
Juice of one or two lemons
3 tbsp chopped coriander (cilantro)
Salt to taste

Steps

Pour two tablespoons oil into a pan over medium high heat and stir in about 1 ½ of the chopped onions. Fry for about 5 minutes or until the onion is soft and translucent but not browning.
Stir in the garlic and ginger paste and fry for a further 30 seconds. Then add the ground spices and chopped tomatoes, sugar and mango chutney. Add about 125ml (1/2 cup) unsalted chicken stock or water and bring to a simmer. Take off the heat and let cool a little.
Transfer this sauce to a blender and blend until smooth. Set aside.
Wipe your pan clean. No need to make it spotless! Add the remaining oil and chopped onion and fry for about 3 minutes or until turning soft.
Stir in the tomato concentrate and water mixture and when it begins to bubble, pour in the blended sauce. Again, bring this to a simmer.
Stir in the chicken. If using pre-cooked tandoori chicken, heat it through. If using raw chicken, be sure to cook it completely. Remember that if the sauce is too thick, add more water or stock. If too thin, cook it down only stirring if the sauce is sticking to the pan.
If any sauce caramelises to the side of the pan, scrape it back in for more flavour.
Once the chicken is cooked/heated through, stir in the tamarind concentrate and lemon juice. Sprinkle in the kasoori methi (dried fenugreek leaves) by rubbing it between your fingers. Garnish with chopped coriander and season with salt to taste.