Balochi Chicken Karahi might be simple but it’s out of this world delicious!
Please don’t be scared off by the amount of ghee used in Balochi chicken karahi! It isn’t all eaten. The ghee is used to cook the chicken. What is left in the pan can be used as a dipping sauce for naans or chapattis and/or drizzled over the chicken at the table.
One thing is certain… You’ve got to try this one! It’s really good.
About Balochi chicken karahi
When I learned this recipe a few years back, I was told it was from the city of Balochi, Pakistan. I did some research and saw that this really is a recipe like they cook in Balochi.
The thing is, they also seem to cook it in other cities too where the chicken karahi takes on the name of that city. If you are reading this in Pakistan, please correct me if I’m wrong.
I have also tried the same chicken karahi in northern India. I guess if you love your chicken karahi, you might as well name it after your city. I might call this one Yarm chicken karahi in the book I’m writing but probably won’t.
One thing that is perhaps different in the Balochi chicken karahi is the use of ghee instead of meat fat. That said, both fats seem to be used in Pakistan and northern India.
How much ghee!?
To be honest, I have actually toned it down some. Lots of ghee or meat fat is used in traditional karahi curries. It isn’t all eaten though. Drizzle any leftover ghee over the chicken or dip you naan or chapatti in it as you wish. The ghee does not have to be eaten if you are trying to eat lighter. It isn’t the sauce.
And how much garlic!?
There is a lot of it! It does mellow when cooked in the ghee though. You’ll be left with a deliciously garlic flavour that is not overpowering at all.
Step by step photographs of Balochi chicken karahi.
If you like this Balochi chicken karahi, try some of these too…
- Juice of two lemons
- 1 tsp salt
- 1 tsp ground turmeric
- 900g (2 lbs) whole chicken, skinned and cut into 8 pieces
- 250ml (1 cup) ghee
- 4 heads of garlic, skinned and roughly chopped
- 7 medium green chillies, left whole and seeded if you prefer less spicy
- 3 tbsp plain natural yogurt
- 4 green bird’s eye chillies, finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tbsp Kashmiri chilli powder
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 1 tsp chaat masala
- 4 tbsp coriander (cilantro) finely chopped
- 1 thumb sized piece ginger, julienned
- Marinate the chicken pieces with the lemon juice, salt and turmeric for about 20 minutes. If it a rush, just get cooking.
- When ready to cook, heat the ghee over high heat. When visibly hot and bubbly, add the marinated chicken and stir it around in the ghee to brown for a few minutes.
- When the chicken is about half cooked, stir in the garlic and whole chillies and fry for a few more minutes until the whole chillies are beginning to blister.
- Transfer the chicken, garlic and chillies to a plate using a slotted spoon.
- Now add the yoghurt. You don't need to worry about it curdling, Just stir hard and fast until it has cooked into the ghee.
- Stir in the ground spices, finely chopped chilies and kasoori methi. The ghee mixture will become red in colour.
- Return the chicken, chillies and garlic to the karahi and cook until the chicken has completely cooked through and you are left with a thick and butter sauce that coats the meat.
- Season with salt to taste and garnish with coriander (cilantro) to serve.
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Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 1273mgCarbohydrates: 23gFiber: 3gSugar: 9gProtein: 4g