Balochi Chicken Karahi
Another post featuring a special dish from the province of Balochistan which has such unique and deep rooted cultural heritage and finger licking line of all sorts of savory and sweet dishes. Initially I wanted to do Sajji as it is the first food item that comes to the mind when Balochi food is under discussion plus my husband is pretty skilled in making a perfect Chicken Sajji that he learnt from the locals but due to some crazy busy schedule I wasn’t able to arrange it for the blog this time around. May be some other time?
What I have experienced during my two years stay in the mesmerizing city of Quetta ( a very long time ago though) is that the food there is simple with less ingredients. Quality, obviously, matters plus handling of the ingredients and utensils involved in cooking make a big difference to the whole dish.
Process of making this karahi is extremely simple as long as you use a karahi, that is wok in English. The shape helps even browning and cooking of the meat. Second part is pan roasting or bhonai in Urdu which is cooking the meat over high flame in hot oil to form a beautiful golden covering on the meat. The is important to keep the meat moist and juicy once cooked as it seals all the flavor and moisture inside. Once it is well roasted, add ginger and garlic along with basic seasoning and later giving a finishing touch once almost fully cooked.
Balochi Chicken Karahi
A simple chicken dish cooked in a wok with minimum spices is a winner every time.
- ½ cup desi ghee
- 1 kg chicken, washed and cut into pieces
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger paste
- ¾-1 tsp crushed red chilli
- ¾ tsp black pepper powder
- 1 tsp salt
- ½ cup water
- ½ tsp pink salt
- ½ tsp garam masala
- ½ tsp chaat masala
- 1 tsp white cumin, dry roasted and crushed
- ½ tsp coriander seeds, dry roasted and crushed
- 1½ tbsp lemon juice
In a wok, heat and melt desi ghee over medium flame.
Add chicken pieces and roast over high flame till chicken pieces are golden brown evenly.
Add chopped garlic and ginger, roast another 30 seconds.
Add red chilli flakes, black pepper and salt. Mix well.
Add half cup of water, cover the wok and lower the flame to medium and let the chicken cook, about 15 minutes.
Sprinkle pink salt, garam masal, chaat masala, white cumin, coriander seeds and lemon juice. Stir to mix well. Cover the wok. Lower the flame to simmer.
Let it simmer for about 5 minutes then turn the flame off. Do not take the lid off for 2 minutes.
Serve hot with salad, raita, naan/rice.