Chicken Tikka Karahi

Smoky grilled chicken tikka pieces tossed in a rich, spicy karahi gravy - the best of both worlds

 

Ingredients

For the Chicken Tikka

• 2 lbs boneless chicken (cut into 2-inch cubes)
• 1/2 cup plain Greek yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons oil
• Red food coloring (optional, few drops)

For the Karahi Base

• 4 tablespoons ghee or oil
• 2 large onions, sliced
• 1 tablespoon ginger-garlic paste
• 4-5 large tomatoes, chopped
• 2 tablespoons tomato paste

For the Karahi Masala

• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon dried fenugreek leaves (kasoori methi)
• Salt to taste

For the Gravy

• 1 cup water or chicken stock
• 2 tablespoons plain yogurt (whisked)
• 1 teaspoon sugar (optional)

For Garnish

• 2 tablespoons fresh ginger, julienned
• 4-5 green chilies, sliced lengthwise
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• Lemon wedges
• Fried onions (birista)

Instructions

Preparing the Chicken Tikka

1. Make marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, salt, lemon juice, oil, and food coloring (if using).

2. Marinate chicken: Add chicken cubes to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours, preferably 4-6 hours or overnight.

3. Grill the tikka:

   • Oven method: Preheat oven to 450°F (230°C). Thread chicken onto skewers and place on a baking sheet lined with foil. Grill for 15-20 minutes, turning once.
   • Grill method: Cook on medium-high heat for 12-15 minutes, turning frequently.
   • Pan method: Cook in a hot, lightly oiled pan for 12-15 minutes until nicely charred.

4. Rest the tikka: Remove from heat and let rest. The chicken should be 90% cooked (it will finish cooking in the karahi).

Making the Karahi Base

5. Fry onions: Heat ghee in a karahi or heavy-bottomed wok over medium-high heat. Add sliced onions and fry until golden brown (8-10 minutes).

6. Add ginger-garlic: Add ginger-garlic paste and sauté for 2 minutes until fragrant.

7. Cook tomatoes: Add chopped tomatoes and tomato paste. Cook on medium heat for 8-10 minutes until tomatoes break down and become paste-like.

8. Add spice blend: Add all the karahi masala spices (red chili powder, turmeric, coriander powder, cumin powder, garam masala, and kasoori methi). Cook for 2-3 minutes, stirring constantly.

Combining Tikka with Karahi

9. Add liquid: Pour in water or chicken stock. Bring to a boil, then simmer for 5 minutes to let flavors meld.

10. Add yogurt: Reduce heat to low and add whisked yogurt gradually, stirring continuously to prevent curdling.

11. Add tikka: Gently add the grilled chicken tikka pieces to the karahi. Toss carefully to coat with the gravy.

12. Simmer: Cook for 8-10 minutes, allowing the tikka to absorb the flavors and finish cooking.

13. Adjust consistency: If too thick, add a little water. If too thin, cook uncovered for a few more minutes.

14. Taste and adjust: Add salt, sugar (if needed), and adjust spices to taste.

Final Touches

15. Add aromatics: Add half of the julienned ginger, green chilies, and fresh herbs. Mix gently.

16. High heat finish: Increase heat to high for the last 2-3 minutes to get that authentic karahi "bhuna" (dry-roasted) effect.

Serving Instructions

Traditional Presentation

17. Serve in karahi: If available, transfer to a traditional karahi for authentic presentation.

18. Final garnish: Top with remaining ginger, green chilies, cilantro, mint, and fried onions.

19. Accompaniments:

    • Fresh naan or tandoori roti
    • Steamed basmati rice
    • Lemon wedges
    • Sliced onions with green chutney
    • Fresh salad (cucumber, tomato, onion)

Tips for Perfect Chicken Tikka Karahi

Tikka Preparation

• Marination time: Longer marination = better flavor
• High heat cooking: Creates the essential charred flavor
• Don't overcook: Tikka will finish cooking in the karahi
• Uniform pieces: Cut chicken evenly for consistent cooking

Karahi Technique

• Hot pan: Keep heat high for authentic karahi flavor
• Bhuna method: Cook until oil separates from the masala
• Fresh spices: Use fresh, good-quality spices
• Balance flavors: Adjust sweet, sour, and spicy elements

Common Mistakes to Avoid

• Overcooking tikka: Should be slightly undercooked when adding to karahi
• Watery gravy: Cook down to desired consistency
• Bland flavor: Don't skip the marination time
• Burning spices: Keep stirring when adding dry spices

Make-Ahead Tips

Preparation

• Marinate chicken overnight for best results
• Grill tikka pieces earlier in the day
• Prepare karahi base up to step 8, then finish when ready to serve

Storage

• Best served immediately after preparation
• Can be refrigerated for 2 days
• Reheat gently, adding water if needed
• Garnish fresh when reheating

Variations

Regional Styles

• Lahori Style: Extra spicy with more chilies
• Karachi Style: Add bell peppers and onions
• Peshawari Style: Milder with cream addition

Flavor Variations

• Smoky Version: Add liquid smoke or char tikka over open flame
• Creamy Tikka Karahi: Add cream in the last few minutes
• Green Tikka Karahi: Use green chilies paste instead of red
• Dry Version: Cook until most moisture evaporates

Protein Alternatives

• Mutton Tikka Karahi: Use lamb or goat meat
• Mixed Tikka Karahi: Combine chicken and beef tikka
• Fish Tikka Karahi: Use firm fish like salmon or kingfish

Health Benefits

Nutritional Advantages

• High protein: Excellent source of lean protein
• Antioxidant spices: Traditional spices provide health benefits
• Grilled preparation: Less oil than traditional fried dishes
• Fresh herbs: Provide vitamins and minerals

Serving Suggestions

Complete Meal

• Start with fresh fruit lassi
• Serve with assorted Pakistani bread
• Include cooling raita or salad
• End with traditional dessert like kulfi

Party Menu

• Perfect centerpiece for Pakistani dinner parties
• Impressive presentation and authentic flavors
• Can be made in large quantities
• Pairs well with other karahi dishes

Serves 4-6 people

Note: Chicken Tikka Karahi is naturally halal when made with halal-certified chicken. This dish combines two beloved Pakistani cooking methods - the smoky char of tandoori cooking with the rich, intense flavors of karahi-style cooking. It's perfect for special occasions and will definitely impress your family and guests with its restaurant-quality taste and presentation.