CHICKEN TIKKA KARAHI, BALOCHI STYLE
Written by Sneh Chaudhry on May 11, 2022
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.
Balochi Karahi Masala or Spice Mix
- ¾tablespoon coriander seeds
- ½tablespoon crushed red chillies
- ½tablespoon cumin seeds
- 1teaspoon black pepper
- 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
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.
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