Chicken Sajji is the traditional dish of a province of Blochistan, Pakistan. It consists of the whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. A spicier version is preferred in Karachi or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done.
Ingredients Of Chicken Sajji
- 900 gm. whole chicken, rinsed and trimmed of excess fat
- 2 tbsp. oil
- 2 tbsp. lemon juice
- Salt and freshly ground pepper
Ingredients Of Sajji Masala
- 2 tbsp. cumin seeds
- 1 tbsp. black peppercorns
- 6 cloves
- 6 cardamom (Seeds only)
- 3 tbsp. coriander seed
- ½ tsp. black rock salt
- ½ tsp. sea salt
- 3 tbsp. dried mango powder [amchur]
- 4 tbsp. dry pomegranate seeds
Method Of Sajji Masala Preparation
- Dry roast all the ingredients in a non-stick wok or skillet and heat gently, continuously stirring for 1 to 2 minutes until the spice are fragrant.
- Remove from heat and allow cooling. Add the salts and grind all the spices while they are still a bit warm in a coffee grinder. Store in an airtight container.
Method Of Chicken Sajji
- Rub the chicken inside and out with a generous amount of salt, freshly ground black pepper and little lemon juice. Brush it with oil. Do this in the morning if possible, then cover the chicken and leave in the fridge until you’re ready to start cooking. By doing this, you’ll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5.
- put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes or until the chicken is cooked and nice golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
- Don’t forget to sprinkle the sajji masala on top.