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Chicken Sajji By Chef Harpal Singh Sokhi
Chicken Sajji is a traditional chicken roast from Rawalpindi. Chef Harpal Singh Sokhi brings this delicious chicken recipe to your kitchen.
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INGREDIENTS
For Chicken Sajji
1 whole chicken
1 cup vinegar
2 tbsp salt
water as required
For Sajji Masala
3 tbsp corainder seeds
1 tsp black peppercorns
4-5 black cardamom
6-7 cloves
1 tbsp cumin seeds
1 tsp carom seeds
1 tbsp black salt
1 tbsp dry mango powder
For marination
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp crushed black pepper
1 tbsp red chilli flakes
3 tbsp lemon juice
salt to taste
ghee as required
PREPARATION
- Put the whole chicken in a large bowl and soak it in vinegar, salt and water overnight.
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- For sajji masala, dry roast coriander seeds, black peppercorns, black cardamom, cloves, cumin seeds, and carom seeds in a pan and then grind them into a fine powder.
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- Add black salt and dry mango powder to the sajji masala and mix well.
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- Keep the whole chicken in a tray and rub it with garlic paste, ginger paste, crushed black peppercorns, red chilli flakes, lemon juice, salt and sajji masala.
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- Tie the chicken with a thread and marinate it for 2 hours.
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- After 2 hours, put the chicken on the skewers and roast it on a Tandoor for 1 hours from all sides.
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- Take out the skewers, cut chicken into pieces, put some ghee on the chicken pieces and sprinkle sajji masala.
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- Serve Chicken Sajji with sliced onions, sliced tomatoes, and sliced lettuce.
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