After moving to Ireland, I have been experimenting with Pakistani cooking a lot. Back home it was all about enjoying Ammi k hath ka khana (food prepared by my mom) but after moving here as we have to do the cooking ourselves so it's mostly based on the cravings, which have grown stronger for home cooked desi food. I miss Lahori food a lot! (apart from family of course) and the other day I wanted to have Chicken Tikka and Chicken Karahi so bad that I ended up making Chicken Tikka Karahi. This recipe has authentic Pakistani flavors of both Chicken Tikka and Chicken Karahi.
Chicken Karahi is one of the most popular South-Asian dishes and is probably one with unlimited versions as every person has their unique way of making it. From restaurants to road-side dhabbas and home cooks each recipe has it's own distinct taste and flavor.
Chicken Tikka is another popular dish from South-Asian region, where Tikka means pieces or small chunks. So, Chicken Tikka is small chicken pieces marinated in spices and yogurt, which are then char-grilled giving it a nice smokey flavor. Chicken Tikka is a dish on its own but is also widely used to prepare other popular dishes like Chicken Tikka Masala, Butter Chicken and now Chicken Tikka Karahi.
The difference between Chicken Tikka Karahi and Chicken Tikka Masala is the cooking technique and the ingredients. While Chicken Tikka is a constant in both the dishes, the cooking method of Chicken Karahi and Chicken Masala is different.
Chicken Karahi is prepared in a special cooking utensil, the Karahi (pronounced Ka-ra-hee) a deep cooking vessel with two handles similar to a wok but with slightly steeper sides. So the name Chicken Karahi is after the cooking vessel. There is also another similarity with Chinese style of cooking in a wok that Chicken Karahi is also prepared using stir-fry method. Only a few ingredients are used in it's preparation, bone-in chicken, tomatoes, garlic and ginger along with simple Pakistani spices. The karahi gets the kick of heat from fresh green chilies and chili flakes. It's a semi-curry (drier curry) where the masla clings to the chicken pieces making them even more flavorful.
Whereas Chicken Tikka Masala is a boneless chicken curry with a creamy and luscious tomato base infused with spices.
This Chicken Tikka Karahi recipe is a blend of both Chicken Karahi and Chicken Tikka Masala where the Chicken Tikka is taken from chicken tikka masala and is prepared Chicken Karahi style. You get the best of both in this recipe. Serve this lip smacking and awesomely delicious dish with tandoori roti or naan with a side of kachumber salad ( a simple salad made with chopped onions, cucumbers, tomatoes, salt, black pepper and lemon juice).
I hope you'd enjoy this delicious Chicken Tikka Karahi recipe as much as we did.
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
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
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 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
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes - We love to see your creations on Instagram and Facebook!
