Patakha Chicken

Nathiagali is probably on of the most famous tourist spots of Pakistan (AND NO THIS RECIPE WON'T START WITH JOKES AND SARCASM)

Nathiagali is so cool it even has it's own website nathiagali.com 

One of the most famous things to eat while you're going through Nathiagali is Patakha Chicken.

Patakha Chicken is a fried roast marinated in salt, garlic juice and lots of crushed red chili flakes.

Only seeing this chicken gives you all those spicy feelings but relax it is not that spicy but it's very unique in flavor. Each bite gives you a silent explosion of spice perfectly blended with a hint of garlic and salty flavor.

With that said here is a serene picture from Nathiagali. Take a good look at it and calm yourself down because it is only going to get hotter from here.

The recipe for this only comprises of a few things and the chutney aka sauce in English with it is amazing. Almost made me forget how pathetic my day was yesterday.

Ingredients For Patakha Chicken:

1 whole chicken

1 garlic bulb(or garlic energy saver I know I am so lame)

1 and a half teaspoon of salt

8 tablespoons of crushed red chili flakes (don't worry these chili flakes will be mixed in the oil once you start frying the chicken and give a very rare spicy blend to the chicken)

Ingredients For Chutney:

250 grams yogurt

1 tablespoon roasted cumin

1 teaspoon red chili pepper

salt as per taste

1/2 teaspoon sugar

1/2 teaspoon black pepper

2 green chilies

2 tablespoon of crushed mint leaves

First of all we need to marinate the chicken and for that we need to take the garlic juice out.

Taking the juice out of the garlic is a task itself.

First you have to wash the garlic bulb properly with water.

Then you need to crush it from your knife and place it in 2-3 tablespoons of water for 5-10 minutes.

Then you have to place the garlic between your palms and press it as hard as you can.

Around 2-3 tablespoons of juice should extract the garlic.

If this method is too damn hard for you, you can take a tablespoon of garlic paste and add 2 tablespoons of water in it.

Now we mix the garlic juice in the crushed red chilies and the salt.

You need to make deep cuts in the chicken just like you guys make deep cuts in each other's life and hurt the hell out of each others.

Apply the red chili marinade properly to both sides of the chicken.

Leave the chicken in the fridge for 20-25 minutes.

Meanwhile the chicken marinates we shall prepare the chutney.

Grind roasted cumin, green chilies and mint leaves finely.

Add it to the yogurt and mix properly.

You have yourselves one of the best chutney you and your family or friends are going to taste in your entire lives.

Now fill up your frying pan with half an inch of oil and heat it up on medium high heat.

When you think the oil is heated up, throw a couple of red chili flakes and if they turn brown quickly your oil is heated.

Lower the heat to medium or medium low.

Now fry the chicken. The back side first for 10-12 minutes.

Turn around the chicken and cook it for another 10 minutes.

Patakha Chicken is ready to serve.

As you can see above how the chilies come off the chicken as it fries so please stop complaining about the spice level. It is not THAT spicy.

Thank God these gora people do not know what the hell Patakha means or else the voilent kind of us would be justified by this recipe.

Ladies and gentlemen I know if you have ever had it in Nathiagali you are loving this recipe or maybe not. Who cares??? Patakha Chicken it is.