Sajji

Name: Sajji
Cuisine: American
Ingredients: 1 chicken, whole, skin on; As required, cold water; 2 tbsp. + 2 tsp. salt; 1/2 cup vinegar; 1/4 cup lemon juice; 1 tbsp. pepper powder; 1 tsp. cardamom powder; 1 tbsp. coriander seeds; 2 tbsp. cumin seeds; 4 green chillies; 1 bulb garlic; 1 inch ginger

Sarvat Hanif @sarvathanif

Canada

Sajji is a traditional and iconic dish originating from the Balochistan province of Pakistan. It is renowned for its simple yet flavourful preparation, focusing on the natural taste of the meat. ajji is a dish that reflects the nomadic traditions and culinary heritage of the Baloch people, emphasizing communal cooking, simplicity, and the use of local livestock. It is a centerpiece at gatherings and feasts, symbolizing hospitality and celebration.
Traditionally, sajji is made with whole lamb or goat, though chicken versions are popular in urban areas. The meat is marinated primarily with salt and a few spices, sometimes with a touch of oil. Minimalism is key to highlight the meat’s flavour. The marinated meat is skewered and slow-roasted over a wood fire or in a tandoor (clay oven), often using a dual-sided fire for even cooking. This process can take several hours, resulting in meat that is juicy inside and crisp on the outside.
You can still make a sajji in your own homes! All you need is an oven, some marinade and the will to make it!
#January2027

Sarvat Hanif @sarvathanif

Saved

Ingredients

1chicken, whole, skin on
As required, cold water
2 tbsp.+ 2 tsp. salt
1/2 cupvinegar
1/4 cuplemon juice
1 tbsp.pepper powder
1 tsp.cardamom powder
1 tbsp.coriander seeds
2 tbsp.cumin seeds
4green chillies
1bulb garlic
1 inchginger

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Steps

1

Wash the chicken thoroughly, cleaning the cavity.
2

Brine the chicken by adding water in a large deep bowl with 2 tablespoon salt and vinegar. Completely dissolve the salt in water before placing the chicken in the water to submerge it completely.
3

Keep the bowl in the fridge for at leave 12 hours, overnight works best.
4

Remove the chicken from fridge and rinse it thoroughly. Pat dry.
5

Dry roast the whole spices until fragrant. Remove and cool.
6

Coarsely grind the spices and add the powdered spices and mix well. Sajji spice mix is ready.
7

Grind garlic, ginger, green chillies with lemon juice to form a paste.
8

Mix half of the sajji spice mix to the garlic paste and coat the chicken with the paste, covering the cavity and nooks.
9

Allow the chicken to marinate at room temperature for 20 minutes.
10

Preheat oven to 320F/160C.
11

Truss the chicken with a thread, trying its legs well and tucking the wings in.
12

Place chicken in a pan. And keep it in the middle rack of the oven.
13

Bake for 20 minutes on one side and then flip and bake for another 20 minutes.
14

Take the chicken out and let it rest for 10 to 15 minutes before cutting in.
15

Sprinkle the left over sajji spice mix and some lemon juice on top and serve.