Balochi Style Chicken Sajji

Name: Balochi Style Chicken Sajji
Prep time: 60 s
Cook time: 60 s
Total time: 125 s
Yield: 6
Ingredients: 1 Unit Chicken roasting meat and skin and giblets and neck raw; 1/2 cup Vinegar distilled; 2 tablespoons Salt table; 1/4 cup Lemon juice raw; 2 teaspoons Salt table; 1 tablespoon Spices pepper black; 1 teaspoon Spices cardamom; 1 tablespoon Spices coriander seed; 2 tablespoons Spices cumin seed; 1 teaspoon Spices caraway seed; 4 Units Peppers hot chili green raw; 1 Unit Garlic raw; 30 grams Ginger root raw

0 (0 comments)

No rating

125'

Save

Download

Step by step

This recipe guides you through preparing a traditional Balochi chicken sajji, featuring a flavorful marinade and a choice of cooking methods to achieve a deliciously roasted chicken.

Dinner

Treenut-Free

Soy-Free

Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Servings

- 6 +

1 Unit Chicken, roasting, meat and skin and giblets and neck, raw

Chicken, roasting, meat and skin and giblets and neck, raw

1/2 cup Vinegar, distilled

Vinegar, distilled

2 tablespoons Salt, table

Salt, table

1/4 cup Lemon juice, raw

Lemon juice, raw

2 teaspoons Salt, table

Salt, table

1 tablespoon Spices, pepper, black

Spices, pepper, black

1 teaspoon Spices, cardamom

Spices, cardamom

1 tablespoon Spices, coriander seed

Spices, coriander seed

2 tablespoons Spices, cumin seed

Spices, cumin seed

1 teaspoon Spices, caraway seed

Spices, caraway seed

4 Units Peppers, hot chili, green, raw

Peppers, hot chili, green, raw

1 Unit Garlic, raw

Garlic, raw

30 grams Ginger root, raw

Ginger root, raw

Go to instructions

Instructions

Step by step

1 of 5

30'

Step 1

Check

2 of 5

30'

Step 2

Check

Chicken Marinade
1. Dry roast coriander seeds, ajwayen and cumin seeds in a pan until coriander seeds turn slightly golden brown.
2. Grind the spice mix coarsely. Add salt, black pepper powder and cardamom powder to the spice mix and mix well. This is your Sajji spice rub.
3. In the same grinder, add lemon juice, green chilies and garlic ginger and blend well to form a paste.
4. Mix only half of the spice mix with the chili paste to make a spicy paste.
5. Coat the chicken with the spice paste well, covering the cavity and nooks and crannies.
6. Let the cold chicken sit out marinated while it comes down to room temperature. (roughly about 15 to 20 mins)

3 of 5

40'

Step 3

Check

4 of 5

20'

Step 4

Check

5. CHICKEN WITHOUT SKIN
6. Preheat the oven at 200 °C or 400 °F.
7. Line a baking tray with parchment paper or spray with oil
8. Place your chicken in the tray and cover with foil.
9. Bake for 30 mins. Remove chicken sajji from the oven and remove foil. Coat the chicken with butter or ghee.
10. Place chicken bake in oven with the top grill on. Bake for another 10 mins, flipping halfway through for even color.
11. To check if chicken is done, insert a cooking thermometer in the thigh of the chicken. It should read 165 to 175 ° C. Or you can also insert a knife in the partition between the thigh and breast, if clear juices ooze out, your chicken is done.

5 of 5

Step 5

Check

Have you tried this recipe?

Mark it as done to save it your cookbook.

Yes, I did!

From the community

Rating

What did you think of the recipe?
Be the first to rate it!

Rate the recipe

Comments

Questions, comments or praises?
Leave them here.