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Tikka karahi in a wok, ready to be mixed with spices.
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5 from 4 votes

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.
Course Dinner Recipes
Cuisine Balochi
Diet Gluten Free
Keyword Balochi Karahi, Chicken Tikka Karahi
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 324kcal


Balochi Karahi Masala or Spice Mix

    Whole Spices

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

    Powdered Spices

    • 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!


    Tip: Slitting chillies (putting deep cuts)before frying is important as chilles burst in oil upon frying and splutter.


    Serving: 4servings | Calories: 324kcal | Carbohydrates: 8g | Protein: 41g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1279mg | Potassium: 532mg | Fiber: 4g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 3mg