Entree: Iran – Baluchi Iran – بلوچي چکن کڑاہی ➤ Balūchī Chicken Karāhī (Spicy tomato-and-spice wok stew of bone-in chicken from Iran’s Baluchi region)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces, skin on
- 4 tbsp (60 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 6 cloves garlic, about 1.5 oz (45 g), finely chopped
- 2 tbsp (30 g) fresh ginger, finely grated
- 3 medium tomatoes, about 2 cups (480 g), finely chopped
- 3-4 green chilies, about 1.5 oz (45 g), slit lengthwise
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) red chili powder or paprika (adjust to taste)
- 1/2 tsp (1 g) black pepper, freshly ground
- 1 tsp (4 g) salt, or to taste
- 1 tsp (2 g) garam masala
- 2 tbsp (30 ml) fresh cilantro, chopped, plus extra for garnish
- 1 tbsp (15 ml) chopped fresh mint (optional)
- 1 tbsp (15 ml) ghee or butter for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken dry and season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper. Heat the oil in a heavy karahi or large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, skin-side down, and brown in batches until well colored on all sides, about 6–8 minutes. Remove browned chicken and set aside.
3. Reduce heat to medium, add the sliced onion and cook until soft and golden, about 6–8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the ground coriander, cumin, turmeric, and red chili powder; toast the spices 30–45 seconds then add the chopped tomatoes and slit green chilies.
5. Cook the tomato-spice mixture, stirring, until the tomatoes break down and oil begins to separate, about 8–10 minutes. Add the reserved chicken back to the pan and toss to coat.
6. Pour in 1/2 cup (120 ml) water, cover partially, and simmer on medium-low until the chicken is cooked through and the sauce is reduced to a thick, clingy gravy, about 20–25 minutes. Stir occasionally and adjust liquid as needed.
7. Stir in lemon juice, garam masala, remaining salt to taste, and finish with ghee or butter if using. Cook uncovered 2–3 minutes to concentrate flavors.
8. Remove from heat, sprinkle chopped cilantro and mint over the karahi, and serve immediately with lemon wedges alongside naan or steamed rice.

1. Pat the chicken dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil in a heavy karahi or large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, skin-side down, and brown in batches until well colored on all sides, about 6–8 minutes. Remove browned chicken and set aside.
3. Reduce heat to medium, add the sliced onion and cook until soft and golden, about 6–8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the ground coriander, cumin, turmeric, and red chili powder; toast the spices 30–45 seconds then add the chopped tomatoes and slit green chilies.
5. Cook the tomato-spice mixture, stirring, until the tomatoes break down and oil begins to separate, about 8–10 minutes. Add the reserved chicken back to the pan and toss to coat.
6. Pour in 1/2 cup (120 ml) water, cover partially, and simmer on medium-low until the chicken is cooked through and the sauce is reduced to a thick, clingy gravy, about 20–25 minutes. Stir occasionally and adjust liquid as needed.
7. Stir in lemon juice, garam masala, remaining salt to taste, and finish with ghee or butter if using. Cook uncovered 2–3 minutes to concentrate flavors.
8. Remove from heat, sprinkle chopped cilantro and mint over the karahi, and serve immediately with lemon wedges alongside naan or steamed rice.