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.
½tablespoonKashmiri chili powderor tandoori masala
½tablespoondried fenugreek leaves
½tablespoonchat masala
½teaspoongaram masala
½teaspoonturmeric
½teaspoonblack or pink salt
Balochi Chicken Tikka Karahi
750gramskinless chicken pieces(1 medium chicken cut in 8 pieces)
1cupwater
1teaspoonsalt
Oil to fry
5fat cloves garlicthickly chopped about 3 tablespoon
1inchgingerthickly chopped about 2 tablespoon
6-8chillesslitted
2tablespooncilantro or coriander leaveschopped
3-4tablespoonlemon 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.