CHICKEN TIKKA KARAHI, BALOCHI STYLE

Balochi Tikka Karahi is the epitome of fusion like Tikka cut wedded with Karahi masala and fried spices; a recipe to absolute deliciousness in every bite.

Ingredients

Balochi Karahi Masala or Spice Mix

Whole Spices

• ¾tablespoon coriander seeds
• ½tablespoon crushed red chillies
• ½tablespoon cumin seeds
• 1teaspoon black pepper

Powdered Spices

• ½tablespoon Kashmiri chilli powder, or tandoori masala
• ½tablespoon dried fenugreek leaves
• ½tablespoon chat masala
• ½teaspoon garam masala
• ½teaspoon turmeric
• ½teaspoon black or pink salt

Balochi Chicken Tikka Karahi

• 750gram skinless chicken pieces, (1 medium chicken cut into 8 pieces)
• 1cup water
• 1teaspoon salt
• Oil, to fry
• 5fat cloves garlic, thickly chopped about 3 tablespoon
• 1inch ginger, thickly chopped about 2 tablespoon
• 6-8chilles, slitted
• 2tablespoon cilantro or coriander leaves, chopped
• 3-4tablespoon lemon juice

 Instructions

Balochi Karahi Masala

• Roast whole spices for about 1 minute then remove from heat, add powdered spices to the hot pan and stir. Now grind the spices into a fine powder.
• Baluchi Karahi masala is ready. Store spice mix in an airtight jar in a fridge.

Balochi Tikka Karahi

• Soak chicken in water and salt for 20 minutes. (Do this step before making spice mix to save time.)
• Now place soaked chicken along with brine water in a Karahi or wok and add enough oil to dip the chicken almost completely.
• Now, cook on high heat, and stir at intervals.
• After cooking for 15 minutes on high heat add the ginger and garlic. Keep cooking.
• When most of the water has evaporated and oil stops bubbling, add green chillies too.
• After cooking for a total of 20-25 minutes, the chicken should start getting golden. Keep stirring at quick intervals to fry the chicken evenly until lightly golden. Do not over-fry.
• Placed a metal colander securely over a skillet. Strain chicken to separate oil and spices. Transfer fried chicken back to the wok or karahi.
• Add 3-4 tablespoons of prepared Balochi spice mix, lemon juice, and fresh coriander. Mix well and cover the wok. Let the chicken sit for 7 minutes so it absorbs the flavour. Then serve!

TIPS TO MAKE BEST BALOCHI KARAHI

• Cut of Chicken: Use “8 pieces cut” of a chicken, that is 2 leg pieces and 2 chest pieces cut into two to make 8 pieces. I used 16 pieces which is fine too but 8 pieces work best.
• Do not overcrowd karahi: 1 chicken per karahi works best. Like this, it gives you enough room to stir. Overcrowding will not allow the chicken to get golden and you will end up having over-cooked not so golden chicken. I recommend using two karahis if doubling the recipe.
• Use medium size chicken: that weighs about 2 kg. The too big chicken will have tough meat and too small chicken will have very little flesh to be enjoyed in the tikka karahi.
• Use Nonstick pan: The masala in Karahi tend to stick on the walls as the water dries. A non-stick pan stops the delicious masala from wasting as you can easily scrap it as you fry chicken.
• Be generous with garlic and lemon juice: I know the amount of garlic and lemon juice will make you doubt the measures. Stick to it and it tastes tangy and with a load of fried garlic to enjoy.
• Keep spice mix handy all the time: This is a super quick and simple recipe. But the spice mix can take some time to prepare. If you make a double or triple batch of spice mix and store it in the fridge. Next time when you make this Karahi on busy a weekend night, it would be a breeze.
• Fresh ingredients: Use freshly minced ginger, garlic, and chillies for the best taste.
• Be patient in drying water: The water will take some time to evaporate before the chicken starts to turn golden in oil. Don’t get nervous, this is a tested recipe. Just be patient for a few more minutes and you’ll see good results.
• Spices to taste: Adjust the amount of spice mix to taste after a taste test.

Source: recipe52.com

Stay tuned to Mahekta Aanchal from 9 am to 2 pm on Radio Sargam with your Show host Sneh Chaudhry on 103.4FM in Suva to Nausori Corridor, Central Division, Nadi, Lautoka & Labasa, 103.2FM in Sigatoka, Coral Coast, Ba, Vatukoula, Tavua & Savusavu and 103.8FM in Rakiraki.