Karahi-Masala Chicken Tikka
Karahi aromatics on the skewer.
- Marinade
- 2 to 8 hours
- Prep + cook
- 20 + 20 min
- Safe temp
- 74°C
- Yield
- 1 kg raw meat, about 4 servings
A Pakistani home-cooking variation inspired by karahi seasoning rather than a traditional saucy karahi. Crushed coriander, black pepper, ginger and green chilli season boneless tikka; a small amount of reduced tomato paste adds savoury depth without a watery coating.
Method
- 1
Mix yoghurt, tomato paste, ginger, garlic, chillies, crushed seeds, pepper, chilli powder, salt, lemon and oil. Reserve fresh coriander for serving.
- 2
Coat the dry chicken, cover and refrigerate for 2 to 8 hours.
- 3
Prepare medium-high grill heat with a cooler zone. Thread the meat onto flat skewers without packing it tightly.
- 4
Cook for about 16 to 20 minutes, rotating every few minutes. Move to indirect heat if the tomato coating darkens too quickly.
- 5
Probe the thickest pieces and continue cooking until they reach 74°C.
- 6
Rest for 3 minutes for juiciness, scatter over fresh coriander and serve with lemon and sliced ginger.
74°C
Safe internal temperature
Cook chicken to 74°C in the thickest part, away from bone. Refrigerate marinades at 4°C or below; never use colour alone to judge doneness. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Use concentrated tomato paste, not chopped raw tomato, to avoid a slippery marinade.
- Crushed coriander should remain fragrant and slightly coarse, not gritty whole seeds.
- This is a karahi-inspired tikka variation; make a separate karahi if you want a tomato gravy.
On the table
- Roghni naan
- Sliced ginger
- Green chutney
Questions people ask
Is this the same as chicken karahi?
No. It is grilled tikka inspired by karahi aromatics, without a pan-cooked tomato gravy. The recipe is labelled as a variation rather than a traditional karahi.
Can I use fresh tomatoes in the marinade?
Tomatoes release water and make the coating slip. Use the measured tomato paste here and serve fresh tomato separately.
Can I cook it in a frying pan?
Yes. Cook in lightly oiled batches over medium heat, turning regularly until the thickest chicken reaches 74°C. Do not crowd the pan.
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.