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Balochi Style Chicken Sajji

Name: Balochi Style Chicken Sajji
Prep time: 3600 s
Cook time: 3600 s
Total time: 7500 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

125'

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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.

Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Soy-Free

Ingredients

Servings

- 6 Portions +

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

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

Vinegar, distilled

1/2 cup Vinegar, distilled

Salt, table

2 tablespoons Salt, table

Lemon juice, raw

1/4 cup Lemon juice, raw

Salt, table

2 teaspoons Salt, table

Spices, pepper, black

1 tablespoon Spices, pepper, black

Spices, cardamom

1 teaspoon Spices, cardamom

Spices, coriander seed

1 tablespoon Spices, coriander seed

Spices, cumin seed

2 tablespoons Spices, cumin seed

Spices, caraway seed

1 teaspoon Spices, caraway seed

Peppers, hot chili, green, raw

4 Units Peppers, hot chili, green, raw

Garlic, raw

1 Unit Garlic, raw

Ginger root, raw

30 grams Ginger root, raw

Balochi Style Chicken Sajji

Nutri value

Go to instructions

Instructions

5 Steps

125'

Total

60'

Preparation

60'

Cooking

Waiting

Step by step

1 of 5

30'

Step 1

Brining the Chicken
1. Clean the cavity of your chicken and wash it well.
2. Place your chicken in a deep bowl or pot.
3. Add salt and vinegar.
4. Add enough cold water to submerge the chicken completely
5. Make sure all the salt has dissolved. Keep the chicken in the fridge overnight or atleast 12 hours.
6. After 12 hours, bring out the chicken and drain the brine. Rinse the chicken once and pat dry.

Check

2 of 5

30'

Step 2

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)

Check

3 of 5

40'

Step 3

Oven Baked Sajji with skin
1. Truss the chicken with a thread or dental floss, trying its legs well and tucking the wings in.
2. Preheat the oven at 160 °C.
3. Place chicken in a pan. And keep it in the middle rack of the oven.
4. Bake for 20 mins on one side and then flip and bake for another 20 mins.

Check

4 of 5

20'

Step 4

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.

Check

5 of 5

Step 5

Take the chicken out and let it rest for 10 to 15 mins before cutting in. Sprinkle the left over sajji spice mix and some lemon juice on top and serve with rice.

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