These IMO are the best and most concise tutorials on TH-cam, what better person to teach you than a Chef that can cook BIR and traditional dishes. Well done Chef Din.
Din hi. I have just finished cooking your Chicken Pathia and it is absolutely superb!! I cooked mine quite dry and Moira and I will have it with Nan for tea. Thanks my friend. 👍😋
Hi Chef Din, from boiling hot Málaga, one of the best Pathias ive had since i left the uk.. I added tsp tamarind sauce and a tbsp tom paste and switched the green to red pepper the 2nd time i made it keeping to your recipe.. and what a fantastic recipe it is.. cheers 🍻
Superb curry, easily restaurant quality. I cooked enough for four but am three quarters of the way through it all. Nice one. Ive guzzled the lot now, belch
Hi Chef. You mention Onion Seed in the video but it isn’t listed amongst the ingredients. It looks about a teaspoon full. Would that be a good amount? Many thanks.
Thanks for the link mate i have a stainless steel pot with an aluminum base but will invest in one of these, made this pathia was top notch will do the dansak next @ChefDin gonna use thighs though 👍
@@paulward8744 I’m glad you’re enjoying my recipes you can use any meat , just cook meat longer if necessary before adding spices! Happy new year to you !
@@paulward8744 I would just like to mention you can cook a good curry in any pot as long as you have a good recipe to follow, as long as you have a pot that has a tight fitting lid , no need to buy any more pots , but you should have a minimum 3 pots , one for main curry, side dish and rice! And a good frying.pan all must have lids!
@ChefDin Ok thanks for the advice mate, my new pot is the best ive had so far and makes a big diff, ive always been a indian food lover since i was young grew up in east london so loved going to brick lane, im out in essex now one of my school mates owns a chain of indian restaurants, after having a few ropey curries trying out local places i decided couple of years ago to really learn how to cook them properly now i love it, your channel is the best i have come accross so far i would say thanks for your advice and comments 👍
Just weighed all of the ingredients, really looking forward to this dish, Thanks Chef. Just noticed in the video you say you like to add onion seeds, but they are not in the ingredients list. I will put some in the curry as you did .... Guess level tea spoon ..
Gonna try this,,,,,,,Always had lamb pathia both at restaurants and take aways but this recipe looks proper. I always add a little chicken stock to the water for that extra level of flavour and actually put pieces of unwaxed lemon in at the start as little flavour bombs to enjoy also. Instead of so much sugar you can also add raisins,currents as an alternative too......;)
@@ChefDin kind of wondering din, all the currys I have ever cooked at home have been one pot/pan, is there any advantage in multi pot or stage curries apart from the obvious base mixes that get added at some stage to a one pot anyway?................
@@LeighWinspear yes! One pot currys are normally traditional curries, which I enjoy eating at home! I started the one pot restaurant style curries over two years ago , to cook the base and the chicken all in one pot instead of cooking the base gravy then the precooked items ,then cooking the individual curries, to save a lot of time!
@@ChefDin I understand and agree as that, historically is my cooking style anyway. I learned from tv chefs such as Keith Floyd, Ken Hom and love the one pot style as a complete meal to serve as cooked, following any recipe learned or read with my interpritation to suit taste or available produce..............;)
Exactly! Example, If you was to add 3 pieces of star anise to my beef curry recipe it would give a completely different flavour, for this reason alone you will never find two recipes the same! As long as you enjoy , it’s not important what goes it to the curry, Have a nice weekend!
Hi Din. Im going to try this one tonight but minus the onion seeds as dont have any in. Is that 4tbsp of Worcestershire sauce going in? Looked less on camera. Cheers
Yes if you follow my lamb vindaloo recipe and add 1/2 cup of coconut powder and add chilli powder to your desired heat and water to the thickness you want the sauce!
Looks amazing, will be cooking this one soon. Question though, is 7g of chilli powder the same as 2 teaspoons? Measurements in tsp/tbsp might be easier to follow. All the best 👍
Hi Chef, just found your channel and have subscribed. Trying this recipe tonight - thanks. What was the skinny green veg (next to the tomatoes) @2minutes into the vid? I must have missed it. Thanks
You won’t be disappointed ! Regarding the skinny green vegetables, they are coriander stalks which give great flavour, if you can’t get large stalks just use 20g fresh coriander leaves!! Enjoy and remember to take photos and post in Facebook groups so other can find my channel!!
@@ChefDin cooked this last evening. Worked brilliantly. Followed almost to the letter but did add a little tamarind and tomato paste. Perfectly spiced. 🙌
I enjoy your channel and recipes very much, but I am just curious as to the usage of Paprika where I have noticed other Bengali, Indian and Pakistani chefs would use Kashmiri chilli powder instead. Is it because you like the taste better or is it simply because more people would generally have Paprika in the cupboards.
Good question! Paprika is not really used Bangladesh , they would use Kashmiri chillies for colour! Cooking in the uk paprika is widely available and you can be sure it won’t be hot , on the other hand Kashmiri chillies can sometimes be hot! That the reason we use paprika, so I hope that answers your question!! What your favourite curry?
@@ChefDinthank you for your quick response. Yes my friend that makes perfect sense 🙂. I actually have experienced Kashmiri chilli powder that is way hotter than expected, particularly with the KRS brand, I come from Ireland so we sometimes it is hard to find proper the ingredients. But this weekend I was in London so i took a trip to Bricklane where I was able to purchase some Kashmiri chilli powder that was labelled mild. I will let you know when I return home if it is mild, also picked up some proper Tez Pata leaves, these are hard to come across where I come from. Looking forward to cooking some curries when I get home 🙂. I must also add that I cooked a Tikka Masala based on your recipe, but I used a Makawala (hope that makes sense) base gravy. Well everyone that eat it reckoned it was the best they ever tasted. Oh I added some Nido milk powder also. So big thanks and massive respect for the channel my friend.
@@mrdeafa25 TBH I am not sure of the exact definition, I am only making curries BIR style curries a few months, but it is a recipe I got from another channel, Latifs Inspired, as ge uses it in making his butter chicken. Essentially it is a tomato base gravy with far less onion than one would generally use for a base gravy. Also a far few green chilli's are in there. I would link the video but I don't want to disrespectful to the creator of this video Mr Din.
@@garylawlor2288 Much appreciated thank you. Chef Dins recipes are awesome and always reliable. I have picked up a lot from Latif as well. I watch so many chefs and although they are all doing virtually the same thing they all do it in their own inimitable way which gives subtle differences. For instance in this recipe Din doesn't use tamarind and so many others do. There is no right and wrong and that is why it is so fascinating and an endless learning curve. I have been having a Curry Night at my pub every week for about 10 years and my recipes constantly evolve because I am always practising. Even after all this time, although I get a lot of praise for my efforts, I can honestly say I am not as good as most curry chefs. For a long time I was making the common mistake of simply not cooking my meals for long enough. You know how people often say that a takeaway curry is better when warmed up the next day, well it dawned on me that it hasn't been cooked long enough in the first place. That was a game changer in itself. Try The Bengali Cook channel, I'm sure Chef Din won't mind me mentioning him, his channel is also very informative. Best of luck with your curries in the future and thanks for the info.
I was told by someone pathia is authentically green in colour, however i have yet to see any pathia dish, authentic or otherwise green in colour. Yet another wonderful looking dish though, can’t wait to try. Have you ever seen a green pathia if so why is this, if not clearly the person was talking nonsense, i know there are authentic curry dishes which are green in colour but i did not think pathia was one of them.
Never, only thing I have seen green is a chicken tikka green in colour never tried it!! Definitely talking nonsense!! Let me know if you enjoy my pathia recipe!
Me Again. Sorry... Colourful Ingredients list on web page .. 15g Hot Chillies... In the more: Text it says 15 g Hot Chili Powder Ooops I did both No mension of Onion Seeds or Salt quantities.
These IMO are the best and most concise tutorials on TH-cam, what better person to teach you than a Chef that can cook BIR and traditional dishes. Well done Chef Din.
Got to thank you Din , this is a truly magnificent recipe , I’ve only made it once but will be making the second one today 😀
I’m glad you enjoyed, remember to share with your friends and family!!
My wife made this for me it was fantastic full of flavour 10/10
I’m glad you’re enjoying my recipes!
Nice cooking Chef.
Enjoy!☺️
Thank you Chef, I will be definitely making this
Remember to take photos and post in the Facebook groups so others can enjoy!
Din hi. I have just finished cooking your Chicken Pathia and it is absolutely superb!! I cooked mine quite dry and Moira and I will have it with Nan for tea. Thanks my friend. 👍😋
Sounds good to me, please post one Facebook groups so others can enjoy my recipes!!
What are the black seeds you put in at the beginning? There's no mention of seeds in the ingredients. Thank you.
They are Onion seeds, nigella seeds, great in vegetable!
Hi Chef Din, from boiling hot Málaga, one of the best Pathias ive had since i left the uk..
I added tsp tamarind sauce and a tbsp tom paste and switched the green to red pepper the 2nd time i made it keeping to your recipe.. and what a fantastic recipe it is.. cheers 🍻
Glad you enjoyed it , like my customer used to say! Din you’re no 1 !! Lol 😆
Superb curry, easily restaurant quality. I cooked enough for four but am three quarters of the way through it all. Nice one. Ive guzzled the lot now, belch
Sounds like you enjoyed it!
I dont feel very well lol excellent curry@@ChefDin
Hi Chef. You mention Onion Seed in the video but it isn’t listed amongst the ingredients. It looks about a teaspoon full. Would that be a good amount? Many thanks.
1/2 teaspoons
Great stuff 👍Pathia and dansak are my favourite curries, what type of pot or pan are u using here ? Thanks
Hi Paul
The link will show you the pans I use, they are expensive but worth the investment, will last your lifetime!!
amzn.to/46XdPVo
Thanks for the link mate i have a stainless steel pot with an aluminum base but will invest in one of these, made this pathia was top notch will do the dansak next @ChefDin gonna use thighs though 👍
@@paulward8744 I’m glad you’re enjoying my recipes you can use any meat , just cook meat longer if necessary before adding spices! Happy new year to you !
@@paulward8744 I would just like to mention you can cook a good curry in any pot as long as you have a good recipe to follow, as long as you have a pot that has a tight fitting lid , no need to buy any more pots , but you should have a minimum 3 pots , one for main curry, side dish and rice! And a good frying.pan all must have lids!
@ChefDin Ok thanks for the advice mate, my new pot is the best ive had so far and makes a big diff, ive always been a indian food lover since i was young grew up in east london so loved going to brick lane, im out in essex now one of my school mates owns a chain of indian restaurants, after having a few ropey curries trying out local places i decided couple of years ago to really learn how to cook them properly now i love it, your channel is the best i have come accross so far i would say thanks for your advice and comments 👍
Just weighed all of the ingredients, really looking forward to this dish, Thanks Chef. Just noticed in the video you say you like to add onion seeds, but they are not in the ingredients list. I will put some in the curry as you did .... Guess level tea spoon ..
Enjoy , let me know how you get on and remember to take photos and post your verdict on the Facebook group!!
Gonna try this,,,,,,,Always had lamb pathia both at restaurants and take aways but this recipe looks proper.
I always add a little chicken stock to the water for that extra level of flavour and actually put pieces of unwaxed lemon in at the start as little flavour bombs to enjoy also. Instead of so much sugar you can also add raisins,currents as an alternative too......;)
All sound good go for it , keep me updated on the results!!
@@ChefDin kind of wondering din, all the currys I have ever cooked at home have been one pot/pan, is there any advantage in multi pot or stage curries apart from the obvious base mixes that get added at some stage to a one pot anyway?................
@@LeighWinspear yes! One pot currys are normally traditional curries, which I enjoy eating at home! I started the one pot restaurant style curries over two years ago , to cook the base and the chicken all in one pot instead of cooking the base gravy then the precooked items ,then cooking the individual curries, to save a lot of time!
@@ChefDin I understand and agree as that, historically is my cooking style anyway. I learned from tv chefs such as Keith Floyd, Ken Hom and love the one pot style as a complete meal to serve as cooked, following any recipe learned or read with my interpritation to suit taste or available produce..............;)
Exactly! Example, If you was to add 3 pieces of star anise to my beef curry recipe it would give a completely different flavour, for this reason alone you will never find two recipes the same! As long as you enjoy , it’s not important what goes it to the curry, Have a nice weekend!
Patia is my favourite curry of all time and I am definitely going to give this a go. Can you use tamarind instead of lemon for the sour?
Try with lemon juice, because originally it was with lemon juice, we never used tamarind!!
Hi Din. Im going to try this one tonight but minus the onion seeds as dont have any in. Is that 4tbsp of Worcestershire sauce going in? Looked less on camera.
Cheers
That’s fine Remember to taste if it needs more sugar or chill to your taste add a little at a time to get the exact flavour you want!!
@ChefDin thanks for quick reply Din. Ill let you know how i get on.
@ please do!!
@ChefDin its another belter 👌 hits all the senses Din haha
@ I never doubted it!! Remember to post your verdict on the facebook groups so others can discover my recipes!!
Can you make a Ceylon with out the base gravy 🙏
Yes ! You can make any curry without makeing base gravy that’s what I’m trying to educate people with my one pot curries!!
@@ChefDin Could you please share the recipe??
Yes if you follow my lamb vindaloo recipe and add 1/2 cup of coconut powder and add chilli powder to your desired heat and water to the thickness you want the sauce!
@@darrendrury7364 go to my TH-cam channel for all my recipes
I've found it do I follow it exactly or is there bits I need to miss out eg potato is there anything else
Looks amazing, will be cooking this one soon. Question though, is 7g of chilli powder the same as 2 teaspoons? Measurements in tsp/tbsp might be easier to follow. All the best 👍
Add 1.5 teaspoons and taste and see if it’s hot enough for you if not add until you get you desired heat!
@@ChefDin Hi chef. Is it possible to give the measurement for spices in terms of tsp ot TBS?
Hi Chef, just found your channel and have subscribed. Trying this recipe tonight - thanks. What was the skinny green veg (next to the tomatoes) @2minutes into the vid? I must have missed it. Thanks
You won’t be disappointed ! Regarding the skinny green vegetables, they are coriander stalks which give great flavour, if you can’t get large stalks just use 20g fresh coriander leaves!! Enjoy and remember to take photos and post in Facebook groups so other can find my channel!!
@@ChefDin thanks and will do. I cooked the curry and yes, it was delicious. Thanks again.
Hi chef. The whole spices. Are those nigella seeds?
Yes!
@@ChefDin cooked this last evening. Worked brilliantly. Followed almost to the letter but did add a little tamarind and tomato paste. Perfectly spiced. 🙌
@@Paulhesp-qq6hi I’m glad you enjoyed my recipe!
Does this recipe serve 4?
Yes!
I enjoy your channel and recipes very much, but I am just curious as to the usage of Paprika where I have noticed other Bengali, Indian and Pakistani chefs would use Kashmiri chilli powder instead. Is it because you like the taste better or is it simply because more people would generally have Paprika in the cupboards.
Good question! Paprika is not really used Bangladesh , they would use Kashmiri chillies for colour! Cooking in the uk paprika is widely available and you can be sure it won’t be hot , on the other hand Kashmiri chillies can sometimes be hot! That the reason we use paprika, so I hope that answers your question!! What your favourite curry?
@@ChefDinthank you for your quick response. Yes my friend that makes perfect sense 🙂. I actually have experienced Kashmiri chilli powder that is way hotter than expected, particularly with the KRS brand, I come from Ireland so we sometimes it is hard to find proper the ingredients. But this weekend I was in London so i took a trip to Bricklane where I was able to purchase some Kashmiri chilli powder that was labelled mild. I will let you know when I return home if it is mild, also picked up some proper Tez Pata leaves, these are hard to come across where I come from. Looking forward to cooking some curries when I get home 🙂. I must also add that I cooked a Tikka Masala based on your recipe, but I used a Makawala (hope that makes sense) base gravy. Well everyone that eat it reckoned it was the best they ever tasted. Oh I added some Nido milk powder also. So big thanks and massive respect for the channel my friend.
@@garylawlor2288 What is Makawala Base please Gary? I make a lot of curries but that is a new one on me. Always willing to learn!
@@mrdeafa25 TBH I am not sure of the exact definition, I am only making curries BIR style curries a few months, but it is a recipe I got from another channel, Latifs Inspired, as ge uses it in making his butter chicken. Essentially it is a tomato base gravy with far less onion than one would generally use for a base gravy. Also a far few green chilli's are in there. I would link the video but I don't want to disrespectful to the creator of this video Mr Din.
@@garylawlor2288 Much appreciated thank you. Chef Dins recipes are awesome and always reliable. I have picked up a lot from Latif as well. I watch so many chefs and although they are all doing virtually the same thing they all do it in their own inimitable way which gives subtle differences. For instance in this recipe Din doesn't use tamarind and so many others do. There is no right and wrong and that is why it is so fascinating and an endless learning curve. I have been having a Curry Night at my pub every week for about 10 years and my recipes constantly evolve because I am always practising. Even after all this time, although I get a lot of praise for my efforts, I can honestly say I am not as good as most curry chefs. For a long time I was making the common mistake of simply not cooking my meals for long enough. You know how people often say that a takeaway curry is better when warmed up the next day, well it dawned on me that it hasn't been cooked long enough in the first place. That was a game changer in itself. Try The Bengali Cook channel, I'm sure Chef Din won't mind me mentioning him, his channel is also very informative. Best of luck with your curries in the future and thanks for the info.
👋
Chef, doesn't cooking the chicken for that long make it tough?
No, when you will cook you will see!
I was told by someone pathia is authentically green in colour, however i have yet to see any pathia dish, authentic or otherwise green in colour. Yet another wonderful looking dish though, can’t wait to try. Have you ever seen a green pathia if so why is this, if not clearly the person was talking nonsense, i know there are authentic curry dishes which are green in colour but i did not think pathia was one of them.
Never, only thing I have seen green is a chicken tikka green in colour never tried it!! Definitely talking nonsense!! Let me know if you enjoy my pathia recipe!
@@ChefDin my thoughts exactly i just didn’t have enough information at the time to challenge him haha, and yes i will do.
You did not list salt or onion seed,as you know people will follow what they see.great curry though.
I’m still learning to edit, thanks for letting me know !
Me Again. Sorry... Colourful Ingredients list on web page .. 15g Hot Chillies... In the more: Text it says 15 g Hot Chili Powder Ooops I did both
No mension of Onion Seeds or Salt quantities.
You are right , I will change it in the distribution! All one pot currie you would add roughly 12g salt ! When cooking a curry for four persons!!
@@ChefDin Thanks Din, Have tried your Patia Lovely.... Bit sweet for me but I will try many of your dishes, Thank You 👌