Chicken tikka (Karachi style)
چکن تکہ (chicken tikka): spicy, smoky chicken pieces on the bone, grilled the Karachi way
Karachi's barbecue streets, from Burns Road to Boat Basin, are famous for chicken tikka cooked on the bone: whole legs and breast quarters soaked in a red, sharp yogurt-chilli marinade and grilled over charcoal until charred at the edges. It's late-night food after a wedding or a cricket match, eaten with paratha, raita and onion rings. This home version uses the oven grill and a quick smoke at the end for that barbecue taste. Chef's tip: let the marinade sit overnight; chicken on the bone needs time for the flavour to reach the middle.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 2 ⅝ lb chicken legs and breast quarters, skinless, on the boneabout 4 pieces
For the marinade
- 5 ½ oz thick plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garlic-ginger paste
- 1 tbsp Kashmiri chilli powder
- 1 tsp hot chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp raw papaya paste (optional)optional tenderiser
- 1 ½ tsp salt
- 2 tbsp vegetable oil
For smoking and serving
- 1 small piece of lump charcoal (optional)
- 1 tsp ghee (optional)
- 1 tsp chaat masala
- 1 limein wedges
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Method
0/7 doneStep 1: Cut 3 deep slashes in each piece of 2 ⅝ lb chicken legs and breast quarters, skinless, on the bone, down to the bone. Use a separate board for raw chicken and wash your hands afterwards.
5 minStep 2: Mix 5 ½ oz thick plain yogurt, 2 tbsp lemon juice, 2 tbsp garlic-ginger paste, 1 tbsp Kashmiri chilli powder, 1 tsp hot chilli flakes, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tbsp raw papaya paste, 1 ½ tsp salt and 2 tbsp vegetable oil. Rub into the chicken, pushing it into the cuts.
5 minStep 3: Cover and marinate in the fridge for at least 6 hours, ideally overnight. If you use papaya paste, keep it to 6 hours or the meat turns mushy.
5 minStep 4: Heat the oven to 425°F (400°F fan). Shake off excess marinade and lay the chicken on a rack over a lined tray. Roast for 25 minutes.
25 minStep 5: Turn the oven grill to high and grill the chicken for 8–10 minutes, turning once, until charred in spots. A common mistake is pulling the pieces out when the outside looks done; check the thickest part next to the bone reads 165°F and the juices run clear.
10 minStep 6: For a smoky finish, heat 1 small piece of lump charcoal over a gas flame until glowing, put it in a small foil cup in a large pot with the chicken, pour 1 tsp ghee on the coal and cover tightly for 3 minutes. Do this near an open window.
5 minStep 7: Rest the chicken for 5 minutes, sprinkle with 1 tsp chaat masala and serve with 1 lime, paratha and raita.
5 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 52 g
- Carbs
- 6 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken tikka (Karachi style) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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