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This 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. This is a typical Balochi style Karahi served on Dhabas near the highway.
Now, if you don't know what is Balochi? The people of Balochistan, a province of Pakistan are called Balochi. Balochi famous food includes sajji, dumpukht, kaak (stone bread), and roosh. All of these foods are delightful for any meat lover.
You have to try this! I've made this 3-4 times since I tried it first and it is so loved by everyone and gone in minutes. I also posted this on my Instagram and got amazing feedback.
The taste of this Balochi style Chicken Tikka Karahi is a burst of tangy spiciness in the mouth. The fried chicken and fried garlic taste amazing. Make sure to serve it with a sauce or chutney and a fresh salad. Do you know this recipe is also gluten-free and keto-friendly Karahi? You just have to add some melted cheese and extra ghee to it to make it keto-friendly.
What makes Balochi tikka karahi unique is the amount of fried garlic, ginger, and chilies in the dish. What's more, you can add less your more prepared spice to your taste right before serving without any hassle.
Sometimes, the process of writing detailed recipes and blog posts can be boring. But recipes like this that are easy to make and yield exciting results can really boost the writer in you.
Why does this recipe work?
Now here’s the secret to this Karahi. Authentically, the chicken is deep-fried in oil and about 1 cup of water is added to hot oil once the chicken turns white. But the spluttering of adding water to hot oil can be dangerous. To avoid it, we are adding water in the beginning before heating oil.
Chicken needs some time to become tender. The water allows the chicken to cook before, it starts to get crispy. Without water, the outer skin of the chicken will be over-fried and dry. By adding water to the oil, you allow the chicken to dip completely with less oil.
How to make it?
Fo Balochi tikka karahi spice mix is essential! Like always, you switch powdered spices for whole ones. If you do not have these spices and you survive on ready-made spice mixes. Try mixing 2 tablespoons of karahi masala and 1 tablespoon of tikka masala to achieve a similar taste.
- To make Balochi Karahi masala roast whole spices for about 1 minute then remove from heat.
- Add the powdered spices and mix well.
- Grind into a powder in a grinder.
- Baluchi Karahi masala is ready. The masala stays good for months so you can double or triple the measure and make more masala for your next use.
- Mix 1 cup water and 1 teaspoon salt in a large bowl. Add chicken and brine for 20 minutes. (Salty water is called brine.)
- Now place soaked chicken along with brine water in a Karahi or wok and add enough oil to dip the chicken completely. Cook on high heat for about 20 minutes. Stir at intervals.
- After cooking for 15 minutes on high heat, the color of the chicken will change to white. At this stage add the ginger and garlic.
- First, the water will evaporate and simultaneously the chicken will cook. When most water has dried and added slitted green chilies. (Tip: Slitting chilies is important as chilies tend to burst upon frying and can cause burns.) Cook for 5-10 minutes until the chicken is light golden.
- Remember the chicken will get crisper as it cools so a few light golden spots are good. Strain the chicken and fried ginger and garlic. You can see the ginger and garlic has turned lovely.
- Add prepared spices mix, lemon juice, and fresh coriander. Mix well and cover. Let chicken tikka karahi sit for 5 minutes so it absorbs the flavor. Then serve!
- 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 chilies 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.
Hungry for more chicken? Check these
Balochi Tikka Karahi
Balochi Karahi Masala or Spice Mix
- ¾ tablespoon coriander seeds
- ½ tablespoon crushed red chilles
- ½ tablespoon cumin seeds
- 1 teaspoon black pepper
- ½ tablespoon Kashmiri chili powder, or tandoori masala
- ½ tablespoon dried fenugreek leaves
- ½ tablespoon chat masala
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon black or pink salt
Balochi Chicken Tikka Karahi
- 750 gram skinless chicken pieces, (1 medium chicken cut in 8 pieces)
- 1 cup water
- 1 teaspoon salt
- Oil, to fry
- 5 fat cloves garlic, thickly chopped about 3 tablespoon
- 1 inch ginger, thickly chopped about 2 tablespoon
- 6-8 chilles, slitted
- 2 tablespoon cilantro or coriander leaves, chopped
- 3-4 tablespoon lemon juice
Balochi Karahi Masala
- Roast whole spices for about 1 minute then remove from heat, add powdered spices in the hot pan amd stir. Now grind the spices into a fine powder.
- Baluchi Karahi masala is ready. Store spice mix in a air tight 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, 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 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 prepared Balochi spice mix, lemon juice, and fresh corriander. Mix well and cover the wok. Let the chicken sit for 7 minutes so it absorbs the flavor. Then serve!