Patakha Chicken

Enjoy authentic spicy Patakha Chicken with this easy to follow recipe!

I Made It



Step 1:

  • soak in water:
  • chicken whole without skin, 1kg to 1.2 kg
  • National Salt 2 tablespoon
  • National vinegar, 50 ml
  • water as required


Step 2:

  • For chicken marination:
  • National Red Chili Powder, 2 Teaspoon
  • Red Chili Crushed, 1.5 Tablespoon
  • National Cumin Crushed, 2 Teaspoons
  • National Garam Masala Powder, 1 Teaspoon
  • Red Orange Color, Half Teaspoon
  • National Ginger Powder, 1.5 Teaspoon
  • National Garlic Powder, 2 Teaspoons
  • Oil, 50 ml(for marination)
  • National Vinegar, 40 ml
  • Yogurt, 50 gm


  • Make cuts on chicken and soak in a bowl with salt, water, and vinegar for 30 minutes. (Make sure that chicken is completely soaked in water)
  • After 30 minutes take out the chicken and prepare the marination.
    Put all the ingredients for marination in a bowl and make a thick paste.
  • Marinate the chicken in this paste and keep in fridge overnight.
  • Heat oil in a wok and deep fry chicken for 20- 25 minutes on low flame.
  • Take all the remaining paste that was left in the bowl and in the wok in a frying pan and sauté until water dries and oil separates from masala.
  • Serve your chicken with this fry masala paste