Entree: Pakistan – Karachi – کراچی بروست ➤ Karachi Broast (Spiced marinated chicken pressure-fried to achieve a crisp exterior and juicy interior)

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 40 min

Cook 20 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 6 oz (170 g) each
- 1 cup (240 ml) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) ginger-garlic paste
- 2 tsp (8 g) red chili powder (adjust to taste)
- 1 1/2 tsp (6 g) ground cumin
- 1 1/2 tsp (4 g) ground coriander
- 1 tsp (3 g) garam masala
- 1 1/2 tsp (9 g) salt, plus extra to taste
- 1/2 tsp (2 g) turmeric
- 2 tbsp (30 ml) vegetable oil (for marinade)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (4 g) black pepper
- 1 tsp (4 g) paprika
- 1 tsp (4 g) onion powder
- 1/2 tsp (2 g) baking powder
- 1/2 cup (120 ml) cold water, or as needed for batter
- Vegetable oil for deep frying, about 6 cups (1.4 liters)
- Lemon wedges and chopped cilantro for garnish

Instructions

1. Make the marinade by whisking together yogurt, lemon juice, ginger-garlic paste, red chili powder, ground cumin, ground coriander, garam masala, turmeric, salt, and 2 tbsp (30 ml) vegetable oil in a large bowl.
2. Pat chicken pieces dry, add to the marinade, turning to coat thoroughly. Cover and refrigerate at least 3 hours or preferably overnight for best flavor and tenderness.
3. Combine all-purpose flour, cornstarch, black pepper, paprika, onion powder, baking powder, and a pinch of extra salt in a shallow bowl. Add cold water 2–3 tbsp (30–45 ml) at a time to make a thick but dip-able batter; it should cling to the chicken without being runny.
4. Remove marinated chicken from the refrigerator and let it come to room temperature for 20 minutes. Heat vegetable oil in a deep, heavy-bottomed pot or the base of a large pressure cooker (no weight/whistle) to 350°F (175°C).
5. Working in batches, dip each piece of marinated chicken into the seasoned flour mixture, shaking off excess, then dip into the batter, and return to the flour mix for a final coating. Ensure pieces are evenly covered.
6. Carefully lower 2–3 pieces into the hot oil and fry for 4–5 minutes until the coating sets and is golden. Do not overcrowd.
7. For the broast method: after initial frying browning, transfer the browned pieces into the pressure cooker base with hot oil, cover with the lid (do not fit the pressure regulator weight), and allow to cook under the trapped steam for 10–12 minutes on medium-low heat. Check one piece for doneness (internal temperature 165°F/74°C). If using a heavy pot with lid, maintain gentle heat to trap steam; avoid building full pressure.
8. Remove chicken carefully and drain on a wire rack or paper towels. If you prefer extra crispness, briefly re-fry 1–2 minutes at 375°F (190°C) just before serving.
9. Arrange broast on a platter, garnish with lemon wedges and chopped cilantro, and serve hot with naan, raita, or fries.