Dry roast whole spices then grind into powder.
In a small bowl mix all ingredients.
Apply cuts on chicken and coat masala on chicken nicely. Leave it over night or at least 5 hours in fridge.
Add ¼ cup water in a skillet, place chicken. Cover and cook on slow heat until chicken tender and water dries.
Now place chicken in a baking tray, spread remaining masala on it and bake in hot oven for five minutes or place on coal fire.
Serve delicious Arabic chicken sajji with hot naan or taftan and mint dip.
You are using a trial version of UserPro plugin. If you have purchased the plugin, please enter your purchase code to enable the full version. You can enter your purchase code here.