Chicken Tikka Karahi, Balochi Recipe

Chicken Tikka Karahi, Balochi Recipe:

The perfect example of fusion cuisine is this Chicken Tikka Karahi,Balochi Recipe which combines tikka cut with karahi masala and fried spices for utter perfection in every bite. This is a common Balochi Karahi dish served at Dhabas close to the highway.

Chicken Tikka Karahi Balochi Recipe

What is Balochi, then, if you don’t know? Balochi is the name of the people who inhabit Pakistan’s Balochistan province. Sajji, dumpukht, kaak (stone bread), and Roosh are just a few of the popular Balochi dishes. For any meat lover, each of these dishes is delicious.

How balochi tikka Karahi tastes:

This Balochi-style Chicken Tikka Karahi tastes sour and spicy with a burst in the mouth. Amazing flavors can be found in the fried chicken and garlic. Serve it alongside a sauce or chutney and a crisp salad. Karahi, did you know that this dish is also low-carb and gluten-free? To make it keto-friendly, you simply need to add some melted cheese and more butter.

The quantity of fried garlic, ginger, and chilies in Balochi tikka karahi gives it a special flavor. Additionally, you can easily adjust the heat to your taste right before serving by adding less or more prepared spice.It can occasionally be tedious to write in-depth recipe instructions and blog pieces. But easy-to-follow recipes like this one that produce interesting results can truly inspire the writer in you.


  • Use a chicken that has been sliced into “8 parts,” which consists of two leg pieces and two chest portions that have been divided in half. It’s okay if I used 16 pieces, but 8 pieces work best.
  • One chicken per Karahi works best; avoid overcrowding. It provides you ample room to go around like this. If the chicken is packed too closely, it won’t turn golden, so you’ll end up with overcooked chicken that isn’t very golden. If you’re going to double the recipe, I suggest using two Karahis.
  •  Make use of a medium-sized chicken, which weighs around 2 kg. The meat from the too-large and too-small chickens will be tough and have little flesh, respectively, for the tikka karahi.
  • The masala in Karahi has a tendency to stick to the walls as the water evaporates, so use a nonstick pan. A non-stick pan prevents the tasty masala from going to waste because you can easily scrape it off while you fry the chicken.

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  • Use a lot of garlic and lemon juice. I understand that the quantity will make you question the measurements. Stick with it, and you’ll like the acidic flavor and generous serving of fried garlic.
  •  Spice blends should always be on hand because this recipe comes together quite quickly. However, making the spice blend can take some time. if you prepare a double or triple batch of the spice blend and keep it in the refrigerator. Making this Karahi on a busy Saturday night would be a snap the next time.
  • Fresh components The finest flavor comes from using freshly minced ginger, garlic, and chiles.
  • In the drying water, be patient since it will take some time for the water to evaporate before the chicken begins to turn golden in the oil. This recipe has been tried and true, so don’t worry. You’ll get good outcomes if you only wait a few more minutes.
  • To taste spices: Change the spice mixture’s dosage to taste.



  • 1/4 tablespoon coriander seeds
  • 12 tbsp. crushed red chilies
  • 12 tsp. cumin seeds
  • 1 teaspoon of black pepper
  • 12 tbsp Kashmiri chilli powder (or tandoori masala)
  • 12 tablespoon fenugreek leaves, dried
  • 12 tablespoon chat masala
  • 12 teaspoon garam masala
  • 12 teaspoon turmeric
  • 1/2 teaspoon black or pink salt
  • 750-gram skinless chicken pieces
  • 1 cup of water
  • 1 teaspoon of salt
  • Oil, to fry
  • 5 fat cloves garlic, thickly chopped about 3 tablespoon
  • 1 inch ginger, thickly chopped about 2 tablespoon
  • 6-8 chillies, slit
  • 2 tablespoons cilantro or coriander leaves, chopped
  • 3-4 tablespoons of lemon juice

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  • After roughly one minute of roasting, remove whole spices from the flame, add powdered spices, and stir. The spices should now be finely powdered.
  • Balochi Karahi Masala has been prepared. Keep the spice mixture in the fridge in an airtight container.
  • Chicken should be soaked in salt water for 20 minutes. (Save time by doing this step prior to creating the spice blend.)
  • Add enough oil to a karahi or wok to almost completely cover the chicken after it has been bathed in saline water.
  • Now, while cooking on high heat, stir occasionally.
  • Add the ginger and garlic after 15 minutes of simmering on high heat. Continue to cook.
  • Add green chilies as well after the oil stops bubbling and the majority of the water has evaporated.
  • The chicken should begin to become golden after a total of 20 to 25 minutes of cooking. To sauté chicken evenly until lightly browned, keep stirring at brief intervals. Never overfry.
  •  Placed a skillet securely on top of a metal colander. To separate the oil and spices, strain the chicken.
  • Lemon juice, fresh coriander, and 3-4 teaspoons of the prepared Balochi spice mixture should be added. Mix thoroughly, then cover the wok. Allowing the chicken to sit for 7 minutes will help it taste better. 
  • Then provide.

Source: recipe52

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