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Balochi Tikka Karahi

Name: Balochi Tikka Karahi
Prep time: 600 s
Cook time: 1800 s
Total time: 3300 s
Yield: 6
Ingredients: 3/4 tablespoon Spices coriander seed; 1/2 tablespoon Spices pepper red or cayenne; 1/2 tablespoon Spices cumin seed; 1 teaspoon Spices pepper black; 1/2 tablespoon Spices chili powder; 1/2 teaspoon Spices turmeric ground; 1/2 teaspoon Salt table; 750 grams Chicken broilers or fryers breast skinless boneless meat only with added solution raw; 200 grams Beverages water tap well; 1 teaspoon Salt table; 300 grams Oil industrial soy refined for woks and light frying; 60 grams Garlic raw; 30 grams Ginger root raw; 6 Units Peppers hot chili green raw; 15 grams Coriander (cilantro) leaves raw; 100 grams Lemon juice raw

55'

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Not included in this recipe

Treenut

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 6 Portions +

Spices, coriander seed

3/4 tablespoon Spices, coriander seed

Spices, pepper, red or cayenne

1/2 tablespoon Spices, pepper, red or cayenne

Spices, cumin seed

1/2 tablespoon Spices, cumin seed

Spices, pepper, black

1 teaspoon Spices, pepper, black

Spices, chili powder

1/2 tablespoon Spices, chili powder

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Salt, table

1/2 teaspoon Salt, table

Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw

750 grams Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw

Beverages, water, tap, well

200 grams Beverages, water, tap, well

Salt, table

1 teaspoon Salt, table

Oil, industrial, soy, refined, for woks and light frying

300 grams Oil, industrial, soy, refined, for woks and light frying

Garlic, raw

60 grams Garlic, raw

Ginger root, raw

30 grams Ginger root, raw

Peppers, hot chili, green, raw

6 Units Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Lemon juice, raw

100 grams Lemon juice, raw

Balochi Tikka Karahi

Nutritional Facts

31%

Daily Value

626

Kcal/serving

Nutri value

Go to instructions

Instructions

4 Steps

55'

Total

10'

Preparation

30'

Cooking

Waiting

Step by step

1 of 4

10'

Step 1

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.

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2 of 4

10'

Step 2

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.

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3 of 4

20'

Step 3

• 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.

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4 of 4

15'

Step 4

• 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.

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