Sajji is one of the most popular dishes of Baluchistan, Pakistan. The Baluchi’s love their meat, they celebrate the experience of cooking on a large coal spit roast and the family gathers together to rejoice in this simple culinary tradition. Almost always eaten with soft large wholewheat breads and some accompanying vegetable and pickle – once ready the chicken is usually cut into quarters and topped with spicy Chaat masala and lemon juice.
Ingredients
- WHOLE CHICKEN 900 gm
- OIL 2 tbsp
- SALT & PEPPER to taste
- CUMIN SEEDS 2 tbsp
- WHOLE BLACK PEPPER 2 tbsp
- GARLIC 6 cloves
- CARDAMOM SEEDS 6
- CORIANDER SEEDS 3 tbsp
- BLACK SALT ½ tsp
- SEA SALT ½ tsp
- DRIED MANGO POWDER 1 tbsp
- POMEGRANATE SEEDS 2 tbsp
Method of Chicken Sajji
Heat oil in a pan, add the chicken along with the salt and pepper and fry till the aroma of the chicken is given off. Turn the flame off and leave the chicken to cool down.
To make the sajji masala crush together the cumin seeds, black pepper corns, garlic, cardamom seeds, coriander seeds ,black salt, sea salt, dried mango powder and Pomegranate seeds , and store in a tight jar.
Roast the chicken in an oven at 190C.WHEN IT TURNS Golden brown , remove and sprinkle the sajji masala on top.
The delicious sajji is ready to serve.
