Hi Al, just finished eating the Pathia and I have to say Wife and I loved it. I've been cooking curries for 40 years, have dozens of cook books, but like so many people say, your B.I.R. method works for us EVERY time. I even had a book "Secrets of the Indian Restaurant" but hated it. Like so many ex-Pats, you simply can't get a good curry in a restaurant here in Germany. They talk the talk but never walk the walk. When you explain that you are British, they nod knowingly and say "We have to cook for the german pallet" which is notoriously non-spicey! Restaurants always serve it too creamy, too yoghurty, and little heat. Anyway, now that I have my "All About The Base" apron, I don't just cook better but look the part as well :-) It was a Kafuffle getting it sent to Germany (from an address in England) and there was €8 Tax to pay on top...but all's well that ends well - more power to your stirring elbow. Which reminds me, Wifey says get a rubber ladle for your aluminium pots! ;-)
I just made a vegetarian curry based on this recipe and using chickpeas. I am blown away by the result! Thanks for sharing your knowledge and inspiring so many to cook curries at home. Very much needed at the present!
I eat 3 curries a week from restaurants all over. I can honestly say that this curry was as good as any curry I've ever ordered. Just used normal chicken as didn't have time or patience to marinade the tikka, can't wait to have it again with the tikka. AMAZING, thank you.
Mate! You’ve started my whole cooking curries at home journey. Absolute legend. And I’m a massive Red. This is my favourite curry with Tiger beer. Up the Reds
Well Al ! Tried this last night. Absolutely amazing. I tough the Jefrezi was the ultimate but this was awesome. Washed down with a glass of Chablis. Better then any restaurant. Onward now to the Ceylon. John
I bought a non coated aluminium frying pan today on your advice and this will dish will be cooked on the weekend. It will be my third Al’s curry this week and the wife and kids can’t be happier. Thanks for the video I can’t express how much I enjoy and appreciate them.
Absolutely love this recipe, never heard of it before seeing it on your channel and its now my favourite. Tried with both chicken tikka and paneer, both excellent!
I’ve made soooo many of Al’s curries but this is sooooo good. My favourite is either the Chicken Chasni or the Chicken Madras........but, I’ve now added this to my top 3. Keep up the good work Al...... looking fwd to your book. An added bonus is your love of LFC 😆✌️👍🏴
Hi I ordered your spices and made pathia it was better than the our usual friday take away .the spices are amazing i am doing korma tomorrow and i can.t wait .i will be back xx
Made some base curry sauce 2 last night and just couldn't resist knocking up a portion of this sauce that I added King prawns to at the end instead. Beautiful Al. Thank you man. ✊
I'm going to have to try this! 30 years ago, Dilshad in Sutton Coldfield was the place for Pathia, but not been there for many many years. The best drink to go with curry, will always be Mateus Rose!!!
Hey Al, well I made this one at the request of the family tonight!! Prepared the chicken yesterday & marinated overnight to make it Tikka (minus the dye) cooked that separately in the oven - that turned out to be beautiful & I've already been asked to make that again by the kids!! I've got to scale it up a bit to feed the fam & made a bit of a boo boo on the mix powder as I got my tea & table mixed up.... I wondered where all the oil went when I added it :) It's quite forgiving though & didn't seem to cause any detriment to the dish, in fact when I make it again - I'll do the same again as the gravy had a wonderful texture - I'll just use more oil in the pan!!! What a beautiful flavoursome dish it turned out to be, my best yet - if I'd been told it had come from the local takeaway - I wouldn't have questioned it! Thanks once again, when's the book out? I need it!!
As a newcomer am very much enjoying your videos and I like how you go back on recipes and try to get even better versions. Where are you from your accent is definately not South London?
Made this tonight and tasted amazing. Almost a smoky flavour of it which only added to the immense taste. Had half earlier and added some yogurt to the other half for tomorrow. Cheers.
Just cooked this and boy was it delicious . First one I cooked from you videos, and can't wait to cook more. Thanks Al, look forward to watching the rest of your videos
I’ve been making your curries for about a month now, tried this last night, best one yet, I’m vegetarian so used jackfruit instead of chicken and it worked really well, thanks for the inspiration Al, looking forward to trying many more of your ‘banging’ curries 👍
Pleeeeeeeease!!!!!I love your vids Al, but can you make a vid for 4 people. My kids love the curry’s but I never get it right when cooking for more than one.
Just wanting to thank you Al for all your efforts, ive been saying im gonna start these for over a year... I finally got all the gear needed. Made the base gravy first and got it spot on, and ive had Pathia twice in the last week, and i can tell you the sauce is better than most takeaways ive had over the last 15+ yrs and as good as, if not better than the best pathia's ive ever had from restaurants. Im gonna try adding some balti paste next for "Balti Pathia" Then onto the jalfrezi and Samber Thx again pal.
Just had this one mate and its my new favourite. Chasni was my fav but this just pips it. Thank you al, your vids are the best, easy to follow with outstanding results. 👏👏👏
Only tried pathia a few weeks back as I was mainly a dupiaza man but wow what a curry. Ordered one last night funny enough and will be having the leftovers tonight after putting the Christmas decs up.
Well Al, I’ve only recently found your channel and I’m loving it, haven’t made any curry’s as yet but I’m building up a nice play list, I think my first step will be making the base gravy, and buying a high sided frying pan.
You sir are a legend. My all time favourite & that looks amazing. Peshwari naan & a side of onion bhaji to go with that Pathia & I'm a happy boy. Top lad 😉
Love a Pathia, never made one as good as this before, it was so good I've made a batch for the freezer, gonna try more of your recipes now, thanks Al keep up the good videos.
Really like the way you explain the all important methods and heat. Very concise and very entertaining. Maybe one day we can look forward to seeing "Al's curry kitchen" tv series ! :-)). Step aside motorcylists with long hair and chefs that swear a lot.
Just finished the Pathia for tonight, had a sneak taste..WOW.. up there with the Chasni. put a squidge or fresh lemon juice and a splash of Light Soy sauce at the end.. its got all the right, hot, sweet, sour tastes coming through, think the famalam will have a big thumbs up on this, keep it coming Al.
Thanks again A. Another fantastic success. Pathia is one of my favourites and I have to say that this was as good as any BIR I've ever had as a takeaway or in a restaurant. I used chicken tikka and king prawns. Brilliant!!!
Good video Al,will defo give it a go,off the corner shop for a bottle of maggis tamarind sauce tommorw, 2 good things I liked tonight in the video,dunkin naan breads and Liverpool to win the league, 😃🌶🍻👍,good as always, we'll done
I'm missing the Kasuri Methi and I had only garlic paste so grated some ginger in. I've also got an electric hob. This is still VERY close to my favourite takeaway at home. It's amazing! I live abroad (Switzerland) and can't find a curry house i love. This has solved that problem. Can't wait for my other spices to arrive at Christmas now!
Beautiful looking as usual. I ordered one of those burners after seeing it on your last video. I can’t wait to use it tomorrow evening. I saw someone using one on Facebook and they placed an oven rack on top. This allowed them to slide the pan about more easily. An excellent idea I thought.
Hi mate Just came across you channel and cooked this recipe tonight and wow it was amazing I love cooking curry but struggled to get the restaurant style taste so thanks for sharing this amazing stuff , I will be following all recipes on this channel keep up good work
Been watching your videos for over a week, made the base gravy Friday night and made this Pathia last night. Absolutely incredible. If you had a Patreon or some other funding account I'd be dropping you cash. Incredible how good this.
Im drinking lidl French grain vodka with your curry's. Taste like grey goose 👍. Another note I use cinnamon as an extra in all of your recipes. It gives extra flavour
