Balochi Style Roast Chicken Sajji: A Flavorful Delicacy
Balochi Roast Chicken Sajji, a delightful traditional dish from the Balochistan region of Pakistan, is a recipe you’ll master with ease. Its charm lies in its straightforward yet robust flavors. The dish showcases chicken marinated in aromatic spices and slow-roasted to juicy perfection. The beauty of Sajji is its uncomplicated seasoning, allowing the meat’s natural flavors to take center stage.
Why You’ll Love This Recipe
- Authentic Taste: Captures the smoky, juicy essence of traditional roast chicken.
- Simple Ingredients: Minimal spices that pack maximum flavor.
- Perfect for Celebrations: A show-stopping dish for gatherings and special occasions.
- Versatile: Can be cooked in an oven, on a grill, or over an open flame.
How to Make Balochi Style Roast Chicken Sajji
Option 1: Oven Roasting
- Preheat your oven to 375°F (190°C).
- Place the marinated chicken on a roasting pan lined with foil or a rack.
- Roast your chicken for about 60 to 75 minutes, basting it occasionally with those delicious juices. You’ll know it’s ready when it’s golden brown, and the internal temperature hits 175- 180 degrees F.
Option 2: Grill
- Preheat the grill to medium heat.
- Skewer the chicken or place it on the grill grates.
- Grill for 45–60 minutes, turning occasionally, until the chicken is cooked and charred in spots.
Option 3: Traditional Open Flame
- If using an open flame, secure the chicken on a skewer and roast it over indirect heat, turning frequently for even cooking.
- Rest and Serve
- Let the chicken rest for 10 minutes before carving to lock in the juices.
- Garnish with fresh cilantro and lemon wedges. Serve hot with naan, paratha, or rice.
Pro Tips for Perfect Balochi Roast Chicken Sajji
- Use High-Quality Chicken: Fresh, organic chicken enhances the flavor.
- Marinate Overnight: Longer marination ensures deeper flavor penetration.
- Check Doneness: Using a meat thermometer is a great way to ensure your chicken is perfectly cooked and stays juicy! It’s super helpful for achieving delicious results every time.
- Truss the Chicken: Tying the legs with kitchen twine ensures even cooking and compacts the bird.
- Add Smokiness: If possible, add a piece of burning charcoal to the chicken for 5 minutes while covered, just before serving, for a traditional smoky flavor.
Serving Suggestions
- Traditional Sides: Pair with Balochi naan, paratha, or plain steamed rice.
- Raita: Serve with yogurt and mint chutney for a cooling contrast.
- Salad: Add a fresh cucumber and onion salad for a refreshing accompaniment.
Storing and Reheating
Storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a preheated oven at 300°F (150°C) until warmed through, or use a microwave.
FAQs About Balochi Style Roast Chicken Sajji
1. Can I make this dish without an oven or grill?
Yes! You can cook the chicken on a stovetop in a covered, heavy-bottomed pan.
2. What other proteins can I use?
Try the same marinade with lamb, beef, or even whole fish.
3. How do I make the roast chicken spicier?
Add green chilies to the marinade or sprinkle red chili flakes over the chicken.
4. Is it necessary to truss the chicken?
Trussing helps with even cooking but is not mandatory.
5. Can I add vegetables?
Yes! Roast vegetables like potatoes, carrots, and onions alongside the chicken for a complete meal.
Why This Recipe Works
The beauty of the seasoning is that it lets the chicken’s natural flavors stand out, while the traditional Balochi spices bring lovely depth and aroma. Whether you roast it in the oven, grill it, or use conventional cooking methods, this will give you a perfectly tender, juicy, and flavorful chicken every single time. Enjoy every bite!
Conclusion
Balochi-style roast Chicken Sajji is a celebration of bold, authentic flavors in a surprisingly simple dish. Whether you’re cooking for a festive gathering or a special family meal, this recipe brings the traditional taste of Balochistan to your table, inviting you to savor and respect its rich culinary heritage. Serve it with warm naan and a side of chutney for an unforgettable experience!
FAQs About Balochi Style Roast Chicken Sajji
1. Can I make this dish without an oven or grill?
Yes! You can cook the chicken on a stovetop in a covered, heavy-bottomed pan.
2. What other proteins can I use?
Try the same marinade with lamb, beef, or even whole fish.
3. How do I make the roast chicken spicier?
Add green chilies to the marinade or sprinkle red chili flakes over the chicken.
4. Is it necessary to truss the chicken?
Trussing helps with even cooking but is not mandatory.
5. Can I add vegetables?
Yes! Roast vegetables like potatoes, carrots, and onions alongside the chicken for a complete meal.
Why This Recipe Works
The beauty of the seasoning is that it lets the chicken’s natural flavors stand out, while the traditional Balochi spices bring lovely depth and aroma. Whether you roast it in the oven, grill it, or use conventional cooking methods, this will give you a perfectly tender, juicy, and flavorful chicken every single time. Enjoy every bite!
Conclusion
Balochi-style roast Chicken Sajji is a celebration of bold, authentic flavors in a surprisingly simple dish. Whether you’re cooking for a festive gathering or a special family meal, this recipe brings the traditional taste of Balochistan to your table, inviting you to savor and respect its rich culinary heritage. Serve it with warm naan and a side of chutney for an unforgettable experience!
Balochi Style Roast Chicken Sajji
Ingredients
Brine
- Large bowl
- 1 4-5lb Whole chicken
- ½ cup white vinegar
- ¼ cup salt
- 4-5 cloves garlic, chopped
- 1- inch ginger, chopped
- ¼ cup cilantro, chopped
- 1 cinnamon stick,
- 4-5 cardamom pods
- ½ tsp cloves
- cold water
Sajji Seasoning
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp carom
- ½ tsp green cardamom pods
- ¼ cup lemon juice
- ½ cup melted, butter
- salt
Instructions
Brine
- Combine all ingredient in a large bowl , add some water, mix well.
- Place chicken into the large bowl.
- Add more cold water to submerge the chicken completely.
- Cover with plastic wrap and keep the chicken in the fridge overnight for 24 hours.
- Drain the brine after 24 hours, rinse the chicken and pat dry, before cooking.
Sajji Seasoning
- Dry roast coriander, cumin, carom, and cardamom seeds over medium heat, for 3-4 minutes until it's lightly brown.
- Grind the spices coarsely.
- Before serving drizzle the chicken with lemon juice, and melted butter, and sprinkle with the sajji seasoning, and salt.
- Serve hot.
Cooking Open Fire
- Start a campfire.
- Truss the chicken with twine, and skewer the chicken on the rotisserie spit over the campfire. l make my rotisserie spite with two bamboo sticks wrapped with foil.
- Skewer whole chicken into a rotisserie spit stick.
- Bast the chicken with melted butter every 30 minutes.
- Rotate the spit every 15-20 minutes
- Cook the chicken for 3-6 hours, depending on how hot fire is, keep the chicken 20-25 inches above the fire, this will allow heat and smoke to cook chicken and prevent from burning.
- Cook the chicken until internal temperature reaches 180°F.
Oven Roast
- Preheat the oven 350°F.
- Roast the chicken for 1 hour and 50 minutes, until internal temperature reaches 180°F.