Chicken Shashlik Pathia

Chicken Shashlik Pathia is a fusion dish that combines flavours from Middle Eastern and South Asian cuisines. The dish has a complex and rich history, drawing influences from various culinary traditions.
Shashlik, or shish kebab, is a skewered meat dish from the Middle East.
It became popular across Central Asia, the Caucasus, and Eastern Europe. Each region has its own variation, often marinated with local spices and herbs.
Traditionally, shashlik is grilled over an open flame, giving it a distinctive smokey flavour.

Pathia is a curry dish with roots in Parsi cuisine, which combines Persian and Indian culinary traditions.
It is known for its hot, sweet, and sour taste, typically made using a blend of spices, tamarind, and sugar.
Pathia became a staple in Indian restaurants, especially in the UK, where it was adapted to local tastes.

Chicken Shashlik Pathia is a modern fusion that combines grilled, skewered chicken with tangy and spicy pathia sauce.
Chicken Shashlik Pathia is not just a dish; it's a culinary journey that traverses continents and cultures, blending Middle Eastern shashlik's smokey, grilled flavours with the spicy, tangy, and sweet notes of South Asian pathia.

👇 RECIPE BELOW

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Ingredients

For Chicken Shashlik:
- 3 chicken breast, cut into cubes
- 2 tablespoons yogurt
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Skewers

For Pathia Sauce:
- 2 tablespoons oil/Ghee
- 1 tablespoon garlic paste/ginger paste
- 1-2 green chilies, finely chopped
- 1 can of chopped tomatoes or 4 fresh tomatoes, pureed
- 1 tablespoon tomato puree/paste
- 1 tablespoon red chili powder or to taste
- 1 tablespoon Mixed powder / or curry powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1-2 tablespoons tamarind paste
- 1-2 tablespoons jaggery or brown sugar
- ½ teaspoon Nutmeg
- ¼ lemon juice and lemon
- Salt to taste
- Fresh coriander, for garnish
- Water as needed

My Camera gear

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[carlohansen]

Tonight's curry right there. Thanks

[andypandy]

Hello Rik, i hope you are doing well. Please, please, please, please, please, please, please, pretty please with sugar on top can we have another curry video. Lots of love from Huddersfield.

[sharonali]

Looks amazing ❤️‍🔥. I will try this recipe 😋

[rogerparkin]

I was hoping you were going to post another curry.
Nice to see you on both channels at the same time

[wanshirt]

Looks cracking Rik. I’ll be giving this a go for sure 👍🏻😊

[AdamPritchard-cy]

The onion puree you make is amazing!! I tried it for the first time yesterday and wha a difference it makes to my curry's. Thanks for tha tip 👍

[glenbaker]

Simple and delicious; my two favourite things about food.

[Nicosdayinthelife]

looks delicious, gonna try to make it ❤

[julieparry]

Will be trying this curry the weekend thanks for the recipes keep it up 👍🏻😁

[stevebehan]

Been waiting for a new one looking forward to this banger 👌

[pattiboychannel]

Another great show, cheers Rik.
Anychance of trying Railway Lamb. Its a great dish. Cheers buddy

[stevebehan]

Love this channel so much thanks Rik 👌

[EdithWeston]

Yeah great to see you back here Rik, I see many others (YouTubers) using the non BIR methods now, well done Ricky Boy!

[gordon]

I know I’m sending lots of comments but sorry, curries get me excited haha.
So something for you to try. I am using a cast iron wok. Yes, you can’t change your heat fast but it cooks so evenly. As well I am using a high temp silicon spatula. As my base cooks down I can scrape the caramelized curry from the bottom and sides. It peels off like those ice cream shops that make the ice cream on a cooled stone slab.

[trudy]

Could you do a video on how to make that amazing-looking rice, please?

[markmclaren]

Another great looking curry I know what I'm making tonight

[michaelbratton]

That's tommorow nights tea sorted👍😂cheers Ric?from BIGMICK IN THE UK 🇬🇧

[markmoorman]

Oh my that looks divine, I'll have a crack at this one in the near future. Thanks Rik.
Btw, I have Tamarind Powder... Can I use that & if so how much? Maybe half the amount?

[mbjjmb]

Will you be making more on this channel Rik?

[spiketaylor]

Hello rik the quantities of the onion paste are not listed in the description