Balochi Tikka Karhai has always been a Karachi’s highway favourite. Families and friends drive to the highway road where many open air restaurants offer this special dish. The craze and the fame compelled the city restaurants to take up the challenge. Innovating and enhancing the taste, with their own signature flavour, many restaurants in Karachi are now known for making the exquisite Balochi Tikka Karhai. So why should home cooks be left behind? Add this recipe to your recipe book and make it one of yours home cooked specials.
So what’s so special about this dish? Well its the ingredients and the style. Balochi Tikka Karhai hardly takes any time to cook if you have the spices ready. The recipe for the spice mix is given below. Only if you have the spices ready, making this particular Karhai becomes a piece of cake. However, total prep time depends on the availability of your protein and it needs about half an hour for marination.
Marinating The Chicken
To serve at least 4 to 5 guests, you will need at least 1 and a half kg of chicken pcs. Though, this Karhai works best with thighs and leg pieces but all other parts can be used. Wash the poultry and pat dry. Apply cuts to the meat all over, like small slits and keep aside. To the meat add:
Salt : a little less than your desired taste.
1 tsp. Ginger and Garlic paste
1/4 tsp. Turmeric Powder.
Make sure the ingredients are applied thoroughly to the pieces. Leave aside for a minimum 15 mins or max 30 mins before frying. You do not need to refrigerate, normal room temperature works just fine.
Preparing The Chicken For The Balochi Tikka Karhai
Take about 1 to 1 and half cup ghee, in a Karhai (a steel wok). When the ghee is hot enough add the marinated chicken pieces to it. Fry the chicken, constantly turning them around. As a result the chicken gets cooked evenly. Furthermore, it avoids burning and sticking to the bottom of the wok.
This mode of cooking will take around 15 to 20 mins on medium to low flame. When half done, add green chillies around 5 to 6, cut in half. Stir in with the frying chicken. When done remove from the wok and collect it on a sieve. This will help to drain off the excess ghee from the chicken.
Preparing The Spices
To the leftover ghee in the wok add:
2 tbsp. of ginger and garlic paste and fry until it starts to turn golden.
Add 3/4 cup of whipped yoghurt to the same and let it cook on high flame for a couple of minutes. You can wait and watch till the water form the yoghurt dries out and it starts to thicken then add around 4 tbsp of the Balochi Tikka Karahai Masala. (the recipe is mentioned below). Let it cook for another couple of minutes. Also, stirring and mixing doesn’t have to stop.
Finally, add the chicken to the prepared gravy without the green chillies. Keep the green chillies aside. Give it a good stir so that the chicken and the rest of the ingredients mix well. Just a little heat and you can remove the chicken. Add the whole prepared dish to your serving container. Indeed, if you want you can serve it in a wok itself. Garnish it with the chillies that were kept aside earlier and coriander leaves(cilantro) and a tbsp of the dry mix of spices. Squeeze about half a lime as well. You are ready to have the most delicious, mouth-watering Balochi Tikka Karhai.
Have it with Naan or chapati or parathas… As you like.
Here is the recipe for the Balochi Tikka Karhai Spice Mix
Balochi Tikka Karhai Masala
- Steel Wok
- 4 tbsp Coriander Seeds Roasted
- 4 tbsp Fennel Seeds Roasted
- 1 tsp Black Pepper Roasted
- 2 tbsp Fenugreek Leaves
- 1 tbsp Dried Mango Powder
- 1 tbsp Chaat Masala Powder
- 1 tbsp Garam Masala Powder
- 1/2 tbsp Black Salt Powder
- 4 tbsp Red Chilli Crushed
- Blend the roasted ingredients together for not more than 10 secs
- Add the fenugreek and blend once more
- Keep aside
- Mix the other dry ingredients together
- Add the blended ingredients and the mied ingredients
- The spice mixture for Balochi Tikka Karhai is ready