Balochi Tikka Recipe By Food Fusion

Here’s a **Balochi Tikka** recipe inspired by **Food Fusion** — smoky, spicy, and packed with authentic Balochi flavors! Let’s dive right in!

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🔥 **Balochi Tikka Recipe** 🔥

🥩 **Ingredients:**

✅ **For the Marinade:**
- 1 kg mutton or beef (boneless cubes)
- 1 cup yogurt (dahi)
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tbsp raw papaya paste (for tenderizing)
- 1 tsp cumin powder (zeera)
- 1 tsp coriander powder (dhania)
- 1 tsp red chili powder
- 1 tsp Kashmiri red chili powder (for color)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp black pepper powder
- 1 tsp garam masala
- 1 tsp crushed red chili flakes
- 1 tsp salt (or to taste)
- 1 tbsp mustard oil (for authentic flavor)
- 1 tbsp roasted chickpea flour (besan) — optional for a thicker marinade

✅ **For BBQ/Grilling:**
- Coal for smoke (dum)
- 2-3 tbsp oil/butter for basting

✅ **For Garnish:**
- Fresh coriander leaves
- Lemon wedges
- Sliced onions
- Chaat masala

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🥘 **Step 1: Marinate the Meat**
1. Wash and pat dry the mutton/beef cubes.
2. In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, raw papaya paste, and all the spices (cumin, coriander, chili powders, turmeric, black pepper, garam masala, red chili flakes, and salt).
3. Add mustard oil and roasted chickpea flour for extra richness and flavor.
4. Coat the meat thoroughly with this marinade.
5. Cover and refrigerate for at least 4 hours (overnight for best results).

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🔥 **Step 2: Cooking the Balochi Tikka**

✅ **Option 1: BBQ Grill (Authentic Taste)**
1. Preheat your BBQ grill.
2. Skewer the marinated meat cubes.
3. Grill over medium heat, basting with oil or butter, until tender and charred (about 15–20 minutes).

✅ **Option 2: Pan Fry or Tawa**
1. Heat a heavy pan or tawa.
2. Add a little oil and cook the tikka on medium heat, turning occasionally, until golden brown and cooked through.

✅ **Option 3: Oven-Baked (Easy Method)**
1. Preheat the oven to 200°C (400°F).
2. Arrange the skewered meat on a baking tray lined with foil.
3. Bake for 20–25 minutes, turning halfway through and basting with oil.

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🌪️ **Step 3: Coal Smoke (Dum)**
1. Heat a piece of coal until red hot.
2. Place it in a small bowl in the center of your cooked tikka.
3. Pour a few drops of oil on the coal, cover the dish immediately, and let it smoke for 5–10 minutes for that signature Balochi aroma.

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✨ **Step 4: Garnishing & Serving**
- Garnish with fresh coriander, lemon wedges, and sliced onions.
- Sprinkle a touch of chaat masala for extra zing.
- Serve hot with mint raita, garlic naan, or paratha!

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🔥 **Pro Tip:** For that authentic Balochi street-food taste, use mustard oil and give it a proper coal smoke — it makes all the difference!

Would you like a quick side recipe for a cooling chutney or a spicy BBQ dip to go along with this? Let me know! 🌿🥩🔥