Go Back
Authentic Chatpata Mutton Chops BBQ from Dua Restaurant Karachi

Authentic Dua Special Chatpata Mutton Chops

Straight from the famous Dua Restaurant on Karachi's Super Highway, this commercial-grade BBQ recipe uses a complex 17-spice marinade. Known for being incredibly tender and "Chatpata" (tangy-spicy), these chops are the gold standard of Pakistani street-style barbecue.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 3 Persons
Course: Main Course
Cuisine: Pakistani BBQ
Calories: 340
Ingredients Method Video Notes

Ingredients
  

The Protein:
  • 500 g 1.1 lbs Mutton Chops (Rib cuts preferred)
The Liquid Base:
  • 150 ml 10 tbsp Fresh Lemon Juice
  • 120 ml 8 tbsp White Vinegar
  • 100 g 3.5 oz Plain Yogurt (Beaten)
  • 45 ml 3 tbsp Cooking Oil
The 17-Spice Marinade (Bulk Mix for 2.5–3kg meat):
  • 2.5 tbsp 45g Salt
  • 3 tbsp 24g Turmeric Powder
  • 8 tbsp 64g Tandoori Masala (Any premium brand)
  • 8 tbsp 64g Red Chili Powder
  • 5 tbsp 40g Garam Masala
  • 50 g 1.7 oz Karahi Masala (e.g., National brand)
  • 5 tbsp 40g Fennel Seed Powder (Saunf)
  • 5 tbsp 40g Chicken Powder (For umami depth)
  • 5 tbsp 40g Crushed Black Pepper
  • 2 tbsp 16g Carom Seed Powder (Ajwain)
  • 8 tbsp 64g Crushed Coriander Seeds
  • 1 tbsp 15g Green Chili Paste
  • 4 tbsp 32g Crushed Cumin Seeds
  • 1 tbsp 5g Dried Fenugreek Leaves (Kasuri Methi), powdered
For Grilling:
  • Extra Cooking Oil for basting

Method
 

Prepare the Marinade: In a large bowl, whisk together the lemon juice, vinegar, salt, and turmeric. Gradually incorporate the remaining dry spices (Tandoori, chili, garam masala, etc.) until a thick paste forms.
    Emulsify: Add the cooking oil, green chili paste, and beaten yogurt. Mix for 4–5 minutes until the marinade is smooth and the spices are fully activated.
      Rest the Sauce: Let the marinade sit at room temperature for 30–60 minutes before applying. This allows the volatile oils in the spices to meld.
        Marinate the Meat: Thoroughly coat the mutton chops with the prepared paste. For 500g of meat, use a generous portion of the bulk mix; store the rest in an airtight container for future use.
          Fire the Grill: Prepare your charcoal grill until the coals are glowing red and covered in a light gray ash.
            Slow BBQ: Place the chops on the grill over low-to-medium heat. Barbecue for 30–40 minutes, turning frequently.
              Baste and Sizzle: Continuously brush with cooking oil during the last 10 minutes of grilling to ensure the meat stays juicy and develops a beautiful char.
                Test for Tenderness: The meat should be "butter-soft" and easily pull away from the bone.

                  Video

                  Notes

                  Pro-Tip: For the best results, use "Rib Chops" as they have the perfect meat-to-fat ratio for slow grilling.
                  Substitutions: If you cannot find Tandoori or Karahi masala, use a mix of smoked paprika and a touch of extra cumin/garlic powder. If Ghee isn't available, basting with melted unsalted butter adds a similar richness.
                  Vegetable Pairing: Grill some tomatoes and onions alongside the chops to absorb the smoky aroma.