Best Sajji recipes
Sajji is indeed one of the traditional dishes of Balochistan, which has now been adopted by people all over Pakistan. The main ingredient is whole chicken or lamb, marinated with some simple spices, skewered, and roasted over an open flame; juicy, aromatic smoky meat is obtained from it. Sajji is traditionally accompanied by fragrant rice and raita (yogurt-based sauce).
Ingredients
- 1 whole chicken (about 1 kg)
- 3 tablespoons ginger-garlic paste
- 4 tablespoons white vinegar
- 1 teaspoon salt (or to taste)
- 2 teaspoons black pepper
- 4 black cardamoms
- 2 teaspoons dried pomegranate seeds (anar dana) or lemon juice
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
Directions
Brining the Chicken:
- Wash the chicken thoroughly and empty its cavity.
- Put the chicken in a deep ceramic ball or pot.
- Take salt and add vinegar.
- Add enough cold water to just submerge the chicken.
Ensure all the salt has dissolved. Keep the chicken in the refrigerator overnight or for at least 12 hours before cranking up cooking preparations.
Preparing Spice Mixes:
- Dry roast coriander seeds, fennel seeds, and cumin seeds in a pan till aromatic.
- Coarsely grind the spices.
- Mix in black pepper powder and cardamom powder to the spice blend. This will be your sajji spice rub.
Marinating the Chicken:
- Brining is complete. Now take out the chicken and drain the brine. Rinse the chicken once and pat dry.
- In a grinder, put lemon juice and green chilies with a piece of ginger-garlic paste and blend until smooth.
- Add half of the spice mixture to this chili paste, and you have the marinade.
- Separate the skin of the chicken from the meat softly, but don’t remove it completely. Rub the marinade nicely under the skin and even into the cavity.
Cooking the Sajji:
Sajji is cooked by skewering the marinated chicken and roasting it over an open flame until the skin is crisp, and the meat is cooked through.
At home, however, the chicken can be roasted in an oven at 180 °C (350 °F) for about 1.5 to 2 hours, or until the internal temperature reads 75 °C (165 °F). If a rotisserie attachment is available, do consider it for authenticity.
Serving:
- Once cooked, let it rest for a few minutes before cutting into it.
- Serve piping hot with aromatic rice and a side of raita.
