Balochi Tikka Roast | Authentic Pakistani Food Street Recipe

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without excessive heat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is a more accessible spice blend.

Wash and pat dry 1 kg chicken, then make deep cuts in the pieces.

Marinate the chicken with 1 tablespoon salt, 1 tablespoon ginger-garlic paste, and 2 tablespoons vinegar. Mix well and let it marinate for about 2 hours.

In a pan, add 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 teaspoon black pepper, and 5 dried red chilies. Roast on low heat for a few seconds until fragrant, then let cool and grind into a coarse powder.

In a deep pan, heat 1.5 cups oil over medium heat.

After 2 hours, check the marinated chicken and discard any released water. Fry the chicken pieces in the hot oil one by one.

Fry the chicken pieces until golden brown, turning occasionally, for about 10-15 minutes. Do not cover the pan.

Add 1 tablespoon chopped garlic and 6 chopped green chilies to the pan and continue frying.

Once the chicken is cooked and the water has evaporated, remove excess oil from the pan, leaving a little behind.

Turn the heat to medium-low and mix in the roasted spice powder, 1 teaspoon chaat masala, and 1/2 teaspoon chicken powder. Cook for an additional 5-6 minutes until well combined.

Serve hot with salad and lemon juice, alongside bread and raita.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens