Pakistani
Sajji
Balochi-style Pakistani sajji is a whole small chicken rubbed with salt, lemon, and coarse roasted spices, then slowly roasted until smoky and tender. It is served simply with sajji masala, lemon, onions, and hot naan or rice.
Watch it madeTour And Taste · 22:44
Ingredients
- Small whole chicken, skinless, cleaned800g
- Salt1 1/2 tsp
- Lemon juice2 tbsp
- White vinegar1 tbsp
- Ginger-garlic paste1 tsp
- Cumin seeds1 tsp
- Coriander seeds1 1/2 tsp
- Black peppercorns1 tsp
- Ajwain1/4 tsp
- Dried pomegranate seeds1 tsp
- Red chilli flakes1/2 tsp
- Ghee or neutral oil2 tbsp
- Lemon wedges2
- Sliced red onion1 small
Method
- Toast the cumin seeds, coriander seeds, black peppercorns, ajwain, dried pomegranate seeds, and red chilli flakes in a dry pan for 1 to 2 minutes until fragrant.
- Cool the toasted spices, then crush them coarsely with a mortar and pestle to make sajji masala.
- Pat the chicken dry and make deep cuts into the breast, thighs, and legs so the seasoning reaches the bone.
- Rub the chicken inside and out with salt, lemon juice, vinegar, ginger-garlic paste, and half of the sajji masala.
- Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking so it is not ice-cold.
- Prepare a charcoal grill for indirect medium heat, or heat an oven to 200°C with a rack set over a tray.
- Thread the chicken onto a thick skewer if grilling, or place it breast-side up on the rack if using the oven.
- Roast for 50 to 70 minutes, turning every 15 minutes and basting lightly with ghee, until the chicken is deeply browned and cooked through.
- For a traditional smoky finish in the oven, place a small piece of hot charcoal in a metal bowl inside the tray, drizzle a few drops of ghee over it, cover the chicken loosely for 5 minutes, then remove the charcoal.
- Rest the chicken for 10 minutes before cutting.
- Sprinkle with the remaining sajji masala and serve hot with lemon wedges, sliced onion, and naan or rice.
Common questions
What can I substitute for dried pomegranate seeds in sajji masala?
Use an equal amount of sumac for similar tang, or 1 teaspoon lemon zest plus a little extra lemon juice. If neither is available, skip it and add a touch more black pepper and lemon in the marinade.
How long should I marinate the chicken for the best sajji flavor?
At least 4 hours is the minimum, but overnight gives the most flavor and helps the spices penetrate deeper. If you’re short on time, even 1 to 2 hours is better than none, but the result will be milder.
What are the most common mistakes when cooking sajji?
The biggest mistakes are not drying the chicken, skipping the deep cuts, and overcooking. Also avoid grilling over direct high heat, which burns the spice crust before the inside is done. Letting the chicken come closer to room temperature helps it cook evenly.
How should I store leftover sajji, and how long does it keep?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat covered in the oven at 180°C until hot, or in a skillet with a splash of water to keep the meat from drying out.
What should I serve with sajji chicken?
Serve it with lemon wedges, sliced red onion, naan or roti, and a simple mint yogurt chutney if you like. Roasted potatoes or a fresh salad also work well, since sajji is bold and smoky.