✨ Introduction of Balochi Tikka
A specialty of Pakistan’s Balochistan, Balochi Tikka is renowned for its robust flavors, sparse ingredient list, and open-fire grilling. Unlike regular tikka that often includes yogurt or cream, Balochi tikka relies on bold spices, mustard oil, and smoke to deliver that rugged, authentic flavor.
Traditionally cooked over coal on skewers, this tikka is incredibly juicy inside with a crispy, charred outer crust. Whether you’re firing up the grill, using a grill pan, or even baking it in the oven, this guide will help you recreate that smoky Balochi magic at home.
Quick Recipe Overview
| Prep Time | Marin Time | Cook Time | Difficulty | Servings | Flavor Profile |
| 20 mins | 4–6 hours | 25–30 mins | Medium | 4–5 | Smoky, spicy |
Ingredients of Balochi Tikka
Chicken:
* 1 kg whole chicken (cut into 8–12 pieces, bone-in preferred)
* 2 tbsp lemon juice
* 2 tbsp mustard oil
* Salt to taste
Spice Mix:
* 1 tbsp red chili powder
* 1 tbsp coriander powder
* 1 tsp cumin powder
* 1 tsp garam masala
* 1 tsp black pepper
* 1 tsp turmeric
* 1 tbsp garlic paste
* 1 tbsp ginger paste
Optional for Smoke (Dhuwan):
* 1 small piece of charcoal
* 1 tsp ghee or oil
Step-by-Step Instructions of Balochi Tikka
🔹 1. Prep the Chicken
* Wash the chicken pieces and remove excess moisture by patting them dry.
* To improve marinade absorption, prick with a knife or fork.
* Add lemon juice and a little salt. Set aside for 10 minutes.
🔹 2. Marinate
* In a bowl, mix all dry spices with garlic and ginger paste.
* Add mustard oil and mix to form a thick paste.
* Need good paste for this chicken.
* Cover and refrigerate for at least 4–6 hours, preferably overnight.
🔹 3. Optional Smoky Dhuwan (Charcoal Method)
* Bring a piece of charcoal to a red-hot temperature. we will marinate this chicken In the bowl.
* Pour a drop of ghee or oil inside, add hot charcoal, and cover tightly right away.
* Before cooking, let the smoke infuse for five to seven minutes.
🔹 4. Cook the Chicken
Grill Method (Recommended):
* Warm up your gas
* Thread the chicken onto skewers.
* Grill on medium heat, turning occasionally until fully cooked and slightly charred (20–25 mins).
Oven Method:
* Preheat oven to 200°C (400°F).
* Over a baking tray, place the chicken on a wire rack.
* Bake for 20–25 minutes, flipping halfway.
* To achieve blackened edges, broil for a final two to three minutes.
Pan/Tawa Method:
* Heat a grill pan or nonstick tawa.
* Cook chicken on medium flame, covered, until golden and cooked through.
* If necessary, add a little water to avoid scorching.
Serving Suggestions
* Serve rumali roti, naan, or chapati.
* Accompany with green chutney, sliced onions, and lemon wedges.
* Add a side of kachumber salad or raita for a fresh contrast.
Nutritional Info (Per Serving: Approx.)
| Nutrient | Amount |
| Calories | 320–350 kcal |
| Protein | 30g |
| Fat | 18g |
| Carbs | 2g |
Final Thoughts
As an alternative to complex marinades or thick cream, Balochi Tikka is the pinnacle of simplicity, requiring only robust spices, suitable marinating, and that alluring smokiness. It’s the perfect BBQ dish when you want something rustic, filling, and deeply satisfying.
