Patakha chicken is a very famous chicken of Nathiagali. Whenever you go to Muree don’t forget to eat this specialty of mountains. It’s full roast chicken with yummy spices. This chicken roast can be made on a whole chicken or you can also take big tikka pieces.
Ingredients Of Patakha Chicken
- Chicken 1 kg
- Red chili flakes 6 tbsp
- Paprika powder 1 tbsp
- Salt to taste
- Garam masala powder 1/2 tsp
- Coriander powder 1 tsp
- Black pepper powder 1 tsp
- Hot sauce 2 tbsp
- Mustard paste 1/2 tbsp
- Vinegar 1 tbsp
- Lemon juice 1 tbsp
- Oil 2 tbsp
- Flour 2 tbsp
- Red food color 1/2 tsp
- Ginger garlic paste 1 tbsp
Ingredients for red chili sauce:
- Water 1/2 cup
- Honey 2 tbsp
- Vinegar 1 tbsp
- Paprika powder 1 tsp
- Garlic (chopped) 1 tsp
- Red chili flakes 1 ½ tbsp
- Salt to taste
- Corn flour + water as required
- Oil for frying
Method Of Patakha Chicken
- Take your whole chicken and place deep cuts on it. Set aside.
- In a bowl mix red chili flakes, paprika powder, salt, garam masala, coriander powder, black pepper, hot sauce, mustard paste, vinegar, lemon juice, oil, flour, food color, ginger garlic paste and make a paste. Apply this paste to your chicken and marinate it for at least 3 hours by keeping it in the refrigerator.
- Take another bowl mix water, honey, vinegar, paprika powder, garlic, chili flakes, and salt in it. Pour this mixture into a pan and bring it to a boil. Then add cornflour slurry and cook for 2 to 3 minutes until you get your desired thickness by mixing continuously. Your sauce is ready.
- Heat oil in a deep pan and fry your marinated chicken in it for 15 to 20 minutes on medium-low flame or until your chicken is fully cooked.
- Serve your spicy patakha chicken with prepared sauce and enjoy. Preparation time: 15 minutes Cooking time: 30 minutes Serving: 5-6
