One recipe that I absolutely love making and eating is this balochi chicken Sajji with rice. Even though it’s a simple recipe, it’s a flavor bomb. Sajji is a very popular dish in Pakistan. Chicken is marinated with some simple spices and roasted until super tender with crispy skin, then sprinkled with some more spices and lemon juice right before serving. I like to serve it with sajji-flavored rice, and it’s unstoppable.
What goes into chicken sajji with rice
Chicken
I used one whole chicken with the skin. You can also make it without skin. However, traditionally, it’s made with the skin on chicken. The tricky part is to make the chicken flavorful. To achieve this, we will make a brine. This will make the chicken tender and juicy.
Brining the chicken
To make sure chicken is tender, juicy, and has a proper flavor, we are going to brine it with vinegar and salt. In a pot, add enough water for the chicken to submerge, then add 1/4 cup vinegar and 3 tbsp salt. Mix it well and leave the chicken in it for a minimum of 3 hours or overnight. Make sure to leave it in the fridge and take it out 30 minutes before cooking.
Sajji spices
Sajji has a simple spice mix; you can use ground spices, but I have whole spices on hand, and I also like to dry roast the spices to enhance the flavor. You’ll need coriander, cumin, carom seeds (ajwain), black pepper, and green cardamom. Dry roast all of them and then make a powder. Also, add salt and ginger powder (optional). You can store this spice mix to use later or use right away.
Once you are ready to roast the chicken, take it out of the brine. Leave it on the wire rack so all of the water can drain out. Then, use paper towels to dry the chicken thoroughly.
Other ingredients
In your sajji masala, add ginger-garlic paste, lemon juice, oil, and mix it well then apply it to teh iside and out of chicken.
Marinate the chicken.
Now apply this mixture to the chicken and leave it on the counter while it’s getting to room temperature while you preheat your oven to 350°F or 180°C.
Roasting the sajji
Tie the legs and tuck in the wings. Roast it uncovered for 50 minutes, then take it out and brush a mixture of oil and food color. Roast for another 10-15 minutes or until the internal temperature reaches 165°F.
Sajji rice
I like to serve sajji with the sajji rice, which is basically tarka rice but with the addition of 1.5 tsp of sajji masala. Also, add some food coloring for a pop of color.
Must Try Recipes
- Roasted Leg of Lamb
- Paye Ka Salan
- Easy Fried Chicken
- Resturant style Chicken Karahi Recipe
- Shinwari Lamb Karahi
How to serve sajji
Sajji, a culinary delight from the heart of Pakistan, is always served with an extra sprinkle of sajji masala and a splash of fresh lemon juice, enhancing its flavors and making each bite a true experience of taste. It is traditionally served with a vibrant cilantro mint sauce that offers a refreshing contrast, along with the tangy sweetness of imli chutney. For those looking to add a bit more crunch to their meal, Chicken Sajji can also be served with crispy fries or a fresh garden salad, providing a balanced combination of textures and tastes that makes for a satisfying dining experience.
How to store any leftovers
Who doesn’t like leftovers? They provide a convenient and often delicious option for meals when time is short or when you simply want to enjoy a flavorful dish without the effort of cooking from scratch. Always store any leftovers in an airtight container in the refrigerator to maintain their freshness and prevent the growth of bacteria. It’s important to choose containers that seal tightly to ensure that air doesn’t escape, which can compromise the quality of your food. When you’re ready to enjoy your leftovers, reheat as needed, but be sure to do so thoroughly to an internal temperature of 165°F to ensure they are safe to eat.
Balochi Chicken Sajji with Rice
Ingredients
- 2.3 lbs chicken with skin
Ingredients for brine
- A pot full of water
- 3 tbsp rock salt or use regular salt
- 1/4 cup vinegar
Sajji masala
- 1.5 tbsp coriander seeds
- 1.5 tbsp cumin seeds
- 1.5 tsp black pepper
- 1 tsp carom seeds ajwain
- 5 green cardamom
- 1.5 tsp salt
- 1/2 tsp ginger powder optional
Other ingredients
- 1 tbsp ginger and garlic paste
- 2 tbsp lemon juice
- 2 tbsp oil
- 1/4 tsp Orange food color mixed with oil (optional)
Ingredients for rice
- 2 cups rice soaked for 30 minutes
- 3 cups water
- 1 small onion sliced
- 1.5 tsp salt
- 1.5 tsp sajji masala made in step one
- 1 tsp cumin seeds
- 1/2 tsp orange food color optional
Instructions
Brine your chicken
- In a big pot, add enough water to submerge the chicken. Add vinegar and salt. Mix it and put your chicken in. Cover and leave in the refrigerator for about 3 hours. Take it out 30 minutes before cooking to bring it to room temperature. Remove any excess water and dry it with paper towels.
Make Sajji Masala
- Add black pepper, green cardamom, corainder, cumin, and carom seeds in a pan and cook over medium heat while stirring continuously until it changes color. Then, let it cool down and grind to make a powder. Add ginger powder and salt.
- Save half of this masala for later, and in the other half add ginger garlic paste, lemon juice, and oil to make a paste.
Marinate the chicken
- Marinate the chicken with the masala and tie the chicken legs using a kitchen twine or yarn.
Bake the chicken
- Preheat the oven to 350°F or 180°C and bake your chicken for 50 minutes. After 50 minutes, remove the chicken and brush food coloring mixed with 1 tsp of oil all over it. This step is optional.
- Bake for another 10-15 minutes.
Make Tarka rice
- Wash and soak your rice.
- Peel and thinly slice onions.
- while chicken is baking start to caramalize onions over medium heat in oil, add cumin seeds, 1.5 tsp sajji masala, and salt. Add 3 cups of water and let it come to a boil.
- Add the soaked rice and cook on high heat until it comes to a boil. Then lower the heat to medium until most of the water is dry.
- You will see holes forming on the surface. Lower the heat and add food coloring if using any. Let the rice steam for 10-15 minutes.
Plate your Sajji
- Add a layer of rice and then your sajji on top. Serve with cilantro mint sauce, imli chutney. lemon wedges and sajii masala we have saved earlier.