Chicken Tikka Karahi - a flavorful blend of the two most popular Pakistani dishes in one. Spicy, char-grilled Chicken Tikka cooked in karahi with fragrant spices, fresh tomatoes and ginger. A bold and spicy dish sizzling with flavors
Prep Time30mins
Cook Time30mins
Total Time1hr
Course: Main Course
Cuisine: Pakistani
Servings: 3people
Calories: 380kcal
Author: Hirra Pervaiz
Ingredients
Chicken Tikka
500gramsChickenbone-in
1TbspChargha Masalaoptional, see notes
1/2tspChaat Masala
1tspDried Fenurgreek LeavesKasuri Methi
1/2tspTurmeric
1tspRed Chili powder
1/2tspBlack pepper crushed
1TbspWhite Vinegar
1/4tspOrange food coloroptional, see notes
3TbspNatural Yogurtbeaten
1TbspGhee or Oil
Karahi
2TbspGhee or Oil
1TbspButter
1/2TbspGinger Paste
1/2TbspGarlic Paste
3Tomatoeschopped
1tspSalt
1 1/2tspRed Chili powder
1/2tspTurmeric
1/2TbspCoriander Seedsroasted and coarsely ground
1/2TbspCumin Seedsroasted and coarsely ground
1/2TbspRed Chili Flakes
2-3Green chiliessliced
1inchGingerjulienne
Garnish
Chopped Coriander
Green Chilies chopped
lemon juice
Instructions
Chicken Tikka
In a bowl whisk together all the marinade ingredients. Add the chicken and coat well with the marinade. Cover the bowl and allow to marinate for 30 minutes or overnight in the fridge
Heat ghee or oil in a grill pan or non-stick pan over high heat and place the chicken pieces on it. Don't over crowd, keep the left over marinade. Cook for 5-6 minutes on each side or until the chicken is charred about 5-6 minutes each side. Take out and keep in a bowl until further use
Preparing the Karahi
In the karahi heat ghee/oil and butter over medium-high heat, when it melts add ginger and garlic paste.
stir frequently not to burn the ginger and garlic, when fragrant and lightly golden add chopped tomatoes along with the salt, red chili powder and turmeric. Mix and add 1/2 cup water
When the tomatoes are soft reduce the heat to medium and add in the remaining chicken tikka marinade, mix well. Add coarsely ground cumin, coriander and red chili flakes. Give it a mix
Now add the prepared Chicken Tikka along with green chilies and ginger, mix it all and cover the pan for 5 minutes. Let cook on medium heat
After 5 minutes, do a taste check and adjust seasoning.
Garnish
Garnish with fresh coriander, green chilies and ginger with a squeeze of lemon juice
serve with Tandoori Roti or Naan
Notes
If you don't have Chargha Masala add the following instead: 1 tsp Coriander powder, 1 tsp roasted Cumin powder, 2 Tbsp Ginger and Garlic paste and 1 tsp SaltIf you don't want to use food color add 1 tsp Paprkia Powder or Kashmiri Red Chili powder