Perfect Juicy Chicken Sajji Recipe By Lazzatain
Chicken Sajji is a traditional Balochi dish known for its simple yet flavorful seasoning and slow-roasting technique. This juicy chicken is marinated with aromatic spices and cooked until tender, locking in moisture and flavor. Perfect for festive occasions or weekend feasts, it pairs beautifully with rice or naan
Ingredients
Instructions
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Prepare the Chicken
1. Wash the whole chicken thoroughly and pat it dry with a paper towel.
2. Using a sharp knife, make deep cuts on the chicken (both sides) to allow the marinade to penetrate.
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Prepare the Marinade
1. In a mixing bowl, combine yogurt, garlic paste, salt, red chilli powder, Kashmiri red chilli, chaat masala, turmeric, cumin powder, coriander powder, and lemon juice.
2. Mix well until a smooth and thick marinade is formed.
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Marinate the Chicken
1. Rub the prepared spice yogurt paste generously over the entire chicken, making sure it goes inside the cuts and the cavity.
2. Let the chicken marinate for at least 2 to 4 hours, or overnight in the refrigerator for best flavor.
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Secure the Chicken
1. Insert a metal skewer through the chicken from one end to the other (you can also use a rotisserie rod if available).
2. Tie the legs and wings with clean kitchen thread to hold the shape during cooking.
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Preheat and Bake
1. Preheat the oven to 180°C (350°F) for 15 minutes.
2. Place the skewered chicken in the oven (preferably upright or on a wire rack with a tray underneath to catch drips).
3. Bake at 180°C for 60 minutes, turning once halfway for even roasting.
4. For a crispier finish, turn on the grill mode for the last 5–10 minutes, if desired.
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Serve
1. Remove the chicken from the oven, carefully take off the thread, and rest it for 5 minutes.
2. Serve hot with naan, raita, or lemon wedges
