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Balochi Tikka Karahi

Name: Balochi Tikka Karahi
Prep time: 2400 s
Cook time: 2700 s
Total time: 5220 s
Yield: 6
Ingredients: 3/4 tablespoon Spices coriander seed; 1/2 tablespoon Spices chili powder; 1/2 tablespoon Spices cumin seed; 1 teaspoon Spices pepper black; 1/2 tablespoon Spices chili powder; 1/2 tablespoon Spices fenugreek seed; 1/2 tablespoon Spices curry powder; 1/2 teaspoon Spices curry powder; 1/2 teaspoon Spices turmeric ground; 1/2 teaspoon Salt table; 750 grams Chicken broiler or fryers breast skinless boneless meat only raw; 100 grams Beverages water tap well; 1 teaspoon Salt table; 200 grams Oil industrial soy refined for woks and light frying; 5 Cloves Garlic raw; 1 Inch Ginger root raw; 30 grams Coriander (cilantro) leaves raw; 3 tablespoons Lemon juice raw

87'

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A flavorful chicken dish prepared with a special Balochi spice mix, featuring a blend of whole and powdered spices, cooked to a golden perfection and infused with lemon juice and fresh coriander.

Not included in this recipe

Treenut

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Spices, coriander seed

3/4 tablespoon Spices, coriander seed

Spices, chili powder

1/2 tablespoon Spices, chili powder

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, fenugreek seed

1/2 tablespoon Spices, fenugreek seed

Spices, curry powder

1/2 tablespoon Spices, curry powder

Spices, curry powder

1/2 teaspoon Spices, curry powder

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Salt, table

1/2 teaspoon Salt, table

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

750 grams Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

Beverages, water, tap, well

100 grams Beverages, water, tap, well

Salt, table

1 teaspoon Salt, table

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

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

Garlic, raw

5 Cloves Garlic, raw

Ginger root, raw

1 Inch Ginger root, raw

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Lemon juice, raw

3 tablespoons Lemon juice, raw

Balochi Tikka Karahi

Nutri value

Go to instructions

Instructions

5 Steps

87'

Total

40'

Preparation

45'

Cooking

Waiting

Step by step

1 of 5

10'

Step 1

Balochi Karahi Masala
Whole Spices
• ▢¾ tablespoon coriander seeds
• ▢½ tablespoon crushed red chilles
• ▢½ tablespoon cumin seeds
• ▢1 teaspoon black pepper
Powdered Spices
• ▢½ tablespoon Kashmiri chili powder, or tandoori masala
• ▢½ tablespoon dried fenugreek leaves
• ▢½ tablespoon chat masala
• ▢½ teaspoon garam masala
• ▢½ teaspoon turmeric
• ▢½ teaspoon black or pink salt

• 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

Check

2 of 5

30'

Step 2

• Soak chicken in water and salt for 20 minutes.
• 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.

Check

3 of 5

30'

Step 3

• 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.

Check

4 of 5

15'

Step 4

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.

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