Easy Balochi Sajji Chicken
This Easy Balochi Sajji Chicken is cooked on a stove top as a slow roast rather than the traditional rotisserie version
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Ingredients
- 2 whole chicken (SEE NOTES)
- ½ cup vinegar
- 2 tablespoon salt
- 2 lemons
- ¼ cup cooking oil (SEE NOTES)
Marinade
- ½ cup cooking oil (SEE NOTES)
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 2 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
Balochi Spice Blend
- 2 tablespoon crushed red chilli pepper flakes
- 2 teaspoon dried fenugreek leaves
- 1 teaspoon garam masala powder
- 1 teaspoon chaat masala powder
- 1 teaspoon black pepper
- 1 teaspoon amchur powder
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 tablespoon corriander seeds
Instructions
- Wash the chickens, pat them dry and put them in a clean pot.
- Mix the ½ cup of vinegar, 2 tbsps of salt and enough water to completely cover the chickens.
- Place the chickens and the mixture in a fridge for 2 hours (SEE NOTES).
- Mix together all of the ingredients in the marinade and set aside.
- Then remove the chickens, pat them dry and prick them all over with a fork .
- Apply the marinade to the chickens and put them in the fridge for one hour.
- Dry roast the Cumin seeds and the Coriander Seeds till you can smell a nutty aroma and then grind them.
- Mix all of the spices in the Balochi spice blend including the roasted and ground cumin and coriander seeds and set aside.
- After the marination is complete, heat the ¼ cup cooking oil and saute the chickens and brown slightly on all sides (SEE NOTES).
- Add 4 cups water to the chicken and bring to a boil.
- Cover and lower the heat, to create steam, which will cook the chicken.
- After about 20 minutes, check the chicken to see if it is done (SEE NOTES).
- Once the chicken is cooked through, 165°F - 175°F with a thermometer, turn the flame on full to dry out all of the water and saute a second time.
- Plate the chickens, squeeze the lemons on them and sprinkle the Balochi Spice Blend generously all over.
Notes
Chicken - I use skinless cornish hens for my Sajji. These are usually about 1 lb each and 1 feeds 2 people. I don't recommend anything bigger than a 2 lb chicken as the smaller chickens are juicier and more succulent. They are also quicker and easier to cook. I prefer the chicken skinless for this steamed version of the Sajji as the skin only tastes good if it's crispy. Going skinless also helps reduce the fat content and calories of the meal , which for me is a plus factor.
Cooking Oil - I used Canola oil in this recipe, but avocado oil, sunflower oil, vegetable oil or peanut oil would also work well.
Brining The Chicken - Brining, or soaking the chicken in salt and vinegar water makes the chicken juicier and more flavorful. An hour per lb of chicken is enough as too long in a brining solution can actually make the chicken mushy.
Sauteing The Chicken - This step is essential as it helps seal in the chicken's juices and also gives the roast a nice caramelized color.
Finishing The Chicken - I usually like to finish the chicken with a second saute or sear at the end. If the chicken seems cooked I remove it from the water and dry the liquid separately. This prevents the meat from overcooking and drying out. As the liquid evaporates and all I can see is the residual oil and fat, I add the meat back to the pot and brown a bit more on all sides.
Nutrition
Serving: 1personCalories: 521kcalCarbohydrates: 13gProtein: 15gFat: 46gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 59mgSodium: 4221mgPotassium: 414mgFiber: 5gSugar: 2gVitamin A: 1525IUVitamin C: 32mgCalcium: 79mgIron: 3mg
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