Restaurant-Style Chicken Sajji for Ramadan

 

Chicken Sajji is a popular Balochi dish that makes for a delicious and impressive meal during Ramadan. Here's how to make restaurant-style Chicken Sajji at home:

 

Ingredients:

For the Chicken:

• 1 whole chicken (approximately 1-1.5 kg), skin removed
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1/4 cup lemon juice
• 2 tablespoons vinegar
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 tablespoon cumin powder
• 2 tablespoons salt (or to taste)
• 1/2 cup mustard oil (or vegetable oil)
• 2 tablespoons chickpea flour (besan)

For the Stuffing:

• 2 cups rice (soaked and half-cooked)
• 1 cup mixed vegetables (carrots, peas, bell peppers), chopped
• 2 potatoes, boiled and diced
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons ghee
• 1/4 cup fresh coriander, chopped
• 1/4 cup mint leaves, chopped
• 2-3 green chilies, chopped

For Basting:

• 1/2 cup melted butter or ghee
• 2 tablespoons lemon juice
• 1 teaspoon red chili powder

Instructions:

1. Prepare the Chicken:

• Clean the chicken thoroughly and make deep cuts on the breast and leg portions.
• In a large bowl, mix ginger paste, garlic paste, lemon juice, vinegar, red chili powder, coriander powder, turmeric powder, garam masala, cumin powder, salt, mustard oil, and chickpea flour to make a marinade.
• Apply the marinade all over the chicken and inside the cavity. Also, make sure to get the marinade into the cuts you made.
• Let the chicken marinate for at least 4-6 hours, preferably overnight in the refrigerator.

2. Prepare the Stuffing:

• Heat ghee in a pan and add chopped onions. Sauté until golden brown.
• Add ginger-garlic paste and cook for a minute.
• Add the mixed vegetables and diced potatoes. Cook for 3-4 minutes.
• Add the half-cooked rice, garam masala, red chili powder, and salt. Mix well.
• Add fresh coriander, mint leaves, and green chilies. Mix and remove from heat.
• Let the stuffing cool completely.

 3. Stuff and Skewer the Chicken:

• Fill the chicken cavity with the cooled rice stuffing.
• Sew the cavity closed with kitchen twine or use toothpicks to seal it.
• If using a traditional skewer, pass it through the chicken lengthwise. If cooking in an oven, place the chicken on a roasting rack.

 4. Cooking Method:

• For Oven Cooking: Preheat the oven to 200°C (400°F). Place the chicken on a roasting tray and cook for about 1.5 hours, or until fully cooked.
• For Traditional Method: Cook the chicken over a charcoal grill or in a tandoor for about 1.5-2 hours, rotating occasionally.

 5. Basting:

• Mix melted butter/ghee with lemon juice and red chili powder.
• Baste the chicken every 20-30 minutes during cooking to keep it moist and give it a beautiful color.

 6. Finishing:

• Check if the chicken is cooked by inserting a skewer into the thickest part; if the juices run clear, it's done.
• Let the chicken rest for 10-15 minutes before carving.

 7. Serving:

• Remove the stuffing and serve it separately.
• Carve the chicken and serve hot with naan, raita, and mint chutney.

This restaurant-style Chicken Sajji makes for a spectacular centerpiece dish during Ramadan iftar gatherings. The tender, flavorful meat combined with the fragrant rice stuffing creates an unforgettable meal that your family and guests will love.