This Balochi Tikka Karahi is the epitome of fusion like Tikka cut wedded with Karahi masala and fried spices; a recipe to absolute deliciousness in every bite. This is a typical Balochi style Karahi served on Dhabas near the highway.

Now, if you don't know what is Balochi? The people of Balochistan, a province of Pakistan are called Balochi. Balochi famous food includes sajji, dumpukht, kaak (stone bread), and roosh. All of these foods are delightful for any meat lover.

For Balochi tikka karahi spice mix is essential! Like always, you switch powdered spices for whole ones. If you do not have these spices and you survive on ready-made spice mixes. Try mixing 2 tablespoons of karahi masala and 1 tablespoon of tikka masala to achieve a similar taste.

To make Balochi Karahi masala roast whole spices for about 1 minute then remove from heat.
Add the powdered spices and mix well.
Grind into a powder in a grinder.
Baluchi Karahi masala is ready. The masala stays good for months so you can double or triple the measure and make more masala for your next use.

Mix 1 cup water and 1 teaspoon salt in a large bowl. Add chicken and brine for 20 minutes. (Salty water is called brine.)
Now place soaked chicken along with brine water in a Karahi or wok and add enough oil to dip the chicken completely. Cook on high heat for about 20 minutes. Stir at intervals.
After cooking for 15 minutes on high heat, the color of the chicken will change to white. At this stage add the ginger and garlic.
First, the water will evaporate and simultaneously the chicken will cook. When most water has dried and added slitted green chilies. (Tip: Slitting chilies is important as chilies tend to burst upon frying and can cause burns.) Cook for 5-10 minutes until the chicken is light golden.
Remember the chicken will get crisper as it cools so a few light golden spots are good. Strain the chicken and fried ginger and garlic. You can see the ginger and garlic has turned lovely.
Add prepared spices mix, lemon juice, and fresh coriander. Mix well and cover. Let chicken tikka karahi sit for 5 minutes so it absorbs the flavor. Then serve!