1 whole chicken
salt 5 to 6 tablespoon
black pepper 1 to 2teaspoon
lemonjuice 4 to5 table spoon
chat masala 3 to 4 table spoon
oven temp 300 to 400 centigrade
Sajji is a native dish of the desert province of Baluchistan, Pakistan. It is unique and Indigenous Balochi way of cooking lamb, adopted now in Urban areas of Pakistan by replacing lamb with chicken.
For making Sajji the meat is roasted to a delightful degree of tenderness and is not very spicy. It is a whole leg of lamb or whole chicken deliciously marinated in local herbs and salt, barbecued beside an open fire. It is very popular among the locals and is offered with great insistence to the guests. It is served with special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone.
Sajji is a native dish of the desert province of Balochistan, Pakistan. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals.
First of all wash the whole chicken and take salt and apply on it very well in all directions then freez it over night then next day dip the chicken in water to rinse of the salt very well then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours then heat the oven and bake it until both sides are brown apply oil on both sides. Now ur chicken saji is ready to eat with salad n raita.