My good friend Anusha shared her sister’s balochi tikka recipe last week and I gave it a try. Although traditionally made with chicken drumsticks and Anaheim peppers, I used one large bell pepper and boneless chicken because that’s what I had on hand. Very tasty and fairly easy recipe :
1. Wash two chicken breast pieces and cut into chunks ( or use 8 drumsticks). Soak in 2 cups of cold water with 1 tsp salt and 1/2 tsp turmeric. Set aside.
2. Heat a wok, add 2 tbsp oil, slice (not mince) 3 cloves of garlic and add to hot oil. Stir for a bit until golden and fragrant. Add in one chopped bell pepper or 4-5 whole Anaheim peppers. Cook for 5 minutes on medium-high heat until soft. Transfer to a bowl and set aside.
3. Pour 2 tbsp of oil into the same wok, drain, rinse and add the chicken. Stir for a minute, add 1 tsp salt. Put in 1/2 tsp red chilli powder and juice of half a lemon. Stir on high heat for a couple more minutes. Reduce flame to medium, and cover and cook for 15 minutes until done. Open lid, turn flame to high, and cook until all the water evaporates. Transfer chicken to the bowl with the peppers.
4. Add 2 tbsp of butter to the wok, and 1.5 tsp each cumin seeds, coriander powder, black pepper powder,and tikka masala. Whisk in 3/4 cup yogurt. Let it come to a boil, then lower heat and simmer for 3-4 minutes until the oil separates. Add in the chicken + peppers and 1/2 tsp garam masala powder and juice of half a lemon. Turn the heat back to high. Stir well to incorporate all the ingredients, and cook for a couple more minutes. Turn off heat, garnish with cilantro and serve with roti.