Balochi Tikka Karahi
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.
Servings 4 Servings
Calories 324kcal
Ingredients
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
Instructions
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!
Notes
Tip: Slitting chillies (putting deep cuts)before frying is important as chilles burst in oil upon frying and splutter.
Nutrition
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