Balochi Style Roast Chicken Sajji
Balochi-style roast Chicken Sajji celebrates 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.
Servings 8
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.