Spice up your dinner with Chicken Tikka Karahi - A Pakistani Delight!

Ingredients:

Chicken Tikka

- 500 grams Chicken (bone-in)1 Tbsp Chargha Masala (optional, see notes)
- 1/2 tsp Chaat Masala1 tsp Dried Fenurgreek Leaves (Kasuri Methi)
- 1/2 tsp Turmeric1 tsp Red Chili powder
- 1/2 tsp Black pepper crushed
- 1 Tbsp White Vinegar1/4 tsp Orange food color (optional, see notes)
- 3 Tbsp Natural Yogurt (beaten)
- 1 Tbsp Ghee or Oil

Karahi

- 2 Tbsp Ghee or Oil1 Tbsp Butter
- 1/2 Tbsp Ginger Paste
- 1/2 Tbsp Garlic Paste
- 3 Tomatoes (chopped)
- 1 tsp Salt
- 1 1/2 tsp Red Chili powder
- 1/2 tsp Turmeric
- 1/2 Tbsp Coriander Seeds (roasted and coarsely ground)
- 1/2 Tbsp Cumin Seeds (roasted and coarsely ground)
- 1/2 Tbsp Red Chili Flakes
- 2-3 Green chilies (sliced)
- 1 inch Ginger (julienne)

Garnish

- Chopped Coriander
- Green Chilies chopped
- Lemon juice

Preparation:

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 Salt
- If you don’t want to use food color add 1 tsp Paprkia Powder or Kashmiri Red Chili powder

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Nutrition Values:

Calories: 380kcal