Balochi Tikka Karahi (Non-Deep fry version)
Balochi Tikka Karahi
Balochi Tikka Karahi is a very unique Karahi. You don't need any tomatoes to make this Karahi. Let me tell you that this will be spicy but the flavours are amazing.I have tweaked this recipe a bit because I don't really like to deep fry the Chicken but you may deep fry if you would want it that way. With this method your Chicken will stay moist. You will definitely enjoy making this recipe and also it will remind you of the Balochi Tikka Karahi served at Highway.
Ingredients
Marination of Chicken
- 1 kg Chicken Cut in pieces with bones preferably
- 1 cup Yogurt
- 1 tsp Turmeric Powder
- 2 tbsp Lemon Juice
- Salt According to taste
Additional ingredients
- 4 tbsp Garlic Finely Chopped
- 2 tbsp Ginger Finely Chopped
- 10-12 Green Chillies
Karahi Masala
- 1 tbsp Red Chilli Flakes
- 1 tsp Crushed Black pepper powder May use regular black pepper powder as an alternative
- 1 tsp Chaat Masala
- 1.5 tbsp Roasted Coriander Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Garam Masala Powder
- 1 tsp Dried Fenugreek Leaves Kasuri Methi
Instructions
- Marinate the Chicken for 30 minutes with all the ingredients mentioned in the marination block
- Now take a Karahi/Deep dish and add oil as required. I used 1/2 cup oil
- Now add the Chopped Ginger and Garlic in the oil and fry until slightly roasted and aromatic
- Now add the marinated Chicken and fry until the Chicken is cooked and the oil separates
- Remove the Chicken and let the gravy and oil remain in the Karahi
- Now add the Green Chillies and fry until aromatic
- Combine all the ingredients of the Karahi Masala mentioned in the ingredients block
- Add the combined Karahi Masala in the gravy and fry until the colour changes and the oil separates
- You may add 1/2 cup water if it starts to dry
- Now add the Chicken to the Gravy and fry on high flame for about 5-8 minutes
- When the oil separates and your Chicken is well coated in the Masala then your Karahi is ready
- If you want more gravy you may add some water. But this Karahi is originally dry.
- Garnish with fresh Coriander leaves and sliced Ginger
- Serve with Naans or Rotis
NOTE: Originally you have to deep fry the Chicken with the marination and the Ginger /Garlic/ Green Chillies. You may deep fry if you like but this is a simpler version
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