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Harpal Singh Sokhi
Chicken Sajji is a traditional chicken roast from Rawalpindi. Chef Harpal Singh Sokhi brings this delicious chicken reci ... Read More
Preparation Time
10-20 Min
Cooking Time
60 Min
Meal Type
main course
Difficulty
MEDIUM
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
Put the whole chicken in a large bowl and soak it in vinegar, salt and water overnight.
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.
Add black salt and dry mango powder to the sajji masala and mix well.
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.
Tie the chicken with a thread and marinate it for 2 hours.
After 2 hours, put the chicken on the skewers and roast it on a Tandoor for 1 hours from all sides.
Take out the skewers, cut chicken into pieces, put some ghee on the chicken pieces and sprinkle sajji masala.
Serve Chicken Sajji with sliced onions, sliced tomatoes, and sliced lettuce.
Chicken Sajji, a traditional and elaborate chicken dish made with whole chicken with skin. As the skin contains about 70% of fat, it makes this dish nutritious and delicious.
A special sajji masala is made that is then rubbed on the chicken. Traditionally Chicken Sajji this is cooked on a Tandoor. The slow cooking method and the marination with the sajji masala gives this dish a unique taste
Chicken Sajji is lip smacking and nutritious.
