This Chicken Tikka Karahi is the essence of fusion, with Tikka cut married with Karahi masala and frying spices; a formula for ultimate delectability in every bite. This is a typical Balochi Karahi served at Dhabas all along the route.
If you don’t know what Balochi is, read on. Balochi are the inhabitants of Balochistan, a Pakistani province. Famous Balochi dishes include sajji, dumpukht, kaak (stone bread), and roosh. Any meat lover will like all of these dishes.
You must try this! I’ve made this three or four times since the first time I tried it, and everyone loves it and devours it in minutes. I also shared this on Instagram and received a lot of positive responses.
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The Best Taste Of Balochi Tikka Karahi
This Balochi-style Chicken Tikka Karahi tastes like a rush of tangy spiciness on the tongue. The fried chicken and garlic are delicious. Serve it with a sauce or chutney and a fresh salad. Karahi, did you know this dish is also gluten-free and keto-friendly? To make it keto-friendly, simply add some melted cheese and more butter.
The amount of fried garlic, ginger, and chilies in the recipe distinguish Balochi tikka karahi. Furthermore, you may easily add less of your more prepared spice to your taste immediately before serving.
The process of producing comprehensive recipes and blog entries can be tedious at times. However, dishes like these that are simple to prepare and provide interesting outcomes might help you unleash your inner writer.
Tips For Make Balochi Karahi
- Use “8 pieces cut” chicken, which is 2 leg parts and 2 breast pieces sliced into two to produce 8 pieces. I used 16 pieces, which is also OK, but 8 pieces work best.
- Do not overcrowd the karahi: 1 chicken per karahi is ideal. This gives you ample space to stir. Overcrowding prevents the chicken from becoming golden, resulting in overcooked, undercooked chicken. If doubling the recipe, I recommend using two karahis.
- Use a medium-sized chicken, weighing around 2 kg. Too big a chicken will have tough meat, while too tiny a bird would have very little flesh to appreciate in the tikka karahi.
- Use a nonstick pan: The masala in Karahi tends to adhere to the walls of the pan as the water evaporates. A nonstick pan prevents the delectable masala from wasted by allowing you to quickly scrape it while you fried the chicken.
- Be liberal with the garlic and lemon juice: I understand that the amount of garlic and lemon juice will make you doubt the measurements. If you stick with it, it tastes sour and has a lot of fried garlic to savour.
- Keep the spice mix on hand at all times: this is a quick and easy preparation. However, preparing the spice mixture might take some time. If you prepare a double or treble batch of spice mix and refrigerate it. When you prepare this Karahi on busy the next time,
- Ingredients that are fresh: For the finest flavor, use freshly minced ginger, garlic, and chiles.
- Be patient when drying the chicken: it will take some time for the water to drain before the chicken begins to become golden in the oil. Don’t be alarmed; this is a tried-and-true recipe. Just a few more minutes of patience and you’ll notice terrific results.
- To taste spices: After a tasting test, adjust the amount of spice mix to taste.
Recipe For Authentic Baluchi Tikka Karahi
Here’s the deal with this Karahi. Tikka Karahi chicken is traditionally deep-fried in oil, with roughly 1 cup of water added once the chicken turns white. However, the sputtering caused by adding water to heated oil might be hazardous. To avoid this, we add water before heating oil at the start.
Why Does Adding Water To Oil Work?
It takes time for the chicken to become soft. The water permits the chicken to cook before becoming crispy. Without water, the chicken’s outer skin would be over-fried and dry. By incorporating water into the oil, you allow the chicken to dip entirely in less oil.
What Is Balochi Chicken Tikka Karahi?
The spice blend for Fo Balochi tikka karahi is crucial! As usual, you replace powdered spices with whole ones. If you don’t have these spices and rely on pre-made spice mixtures, To get a comparable flavor, combine 2 teaspoons karahi masala and 1 tablespoon tikka masala.
- To create Balochi Karahi masala, toast entire spices for 1 minute before removing from fire.
- Mix in the powdered spices well.
- In a grinder, grind to a powder.
- Baluchi Karahi masala is finished. Because the masala keeps for months, you may double or quadruple the recipe to produce additional masala for later use.
- In a large mixing basin, combine 1 cup of water and 1 teaspoon of salt. Brine the chicken for 20 minutes. (Salty water is referred to as brine.)
- Place the soaked chicken and brine water in a Karahi or wok and add enough oil to fully coat the chicken. Cook for around 20 minutes on high heat. Stir at regular intervals.
The color of the chicken will turn white after 15 minutes on high heat. Add the ginger and garlic at this point.
The water will evaporate first, followed by the cooking of the chicken. When most of the water has evaporated, add slit green chilies. (Tip: Slitting chilies is vital since they tend to explode when fried and cause burns.) Cook for 5-10 minutes, or until the chicken is golden brown.
- Remember that the chicken will crisp up as it cools, so a few light golden spots are OK. Remove the chicken and fried ginger and garlic from the pan. The ginger and garlic have come out beautifully.
Mix in the spice mixture, lemon juice, and fresh coriander. Cover and mix thoroughly. Allow the chicken tikka karahi to settle for 5 minutes to absorb the flavor. After that, serve!