Search
The Cook Book
x

Chicken Sajji Recipe

Home » Written Recipes » Recipes » Main Course » Fast Food » Chicken Sajji Recipe
Chicken Sajji Recipe ccexpress

Recipe Description

Chicken Sajji Recipe is a flavorful, tender, and juicy chicken dish that originates from the heart of Pakistani and Middle Eastern cuisine. The whole chicken is marinated with a blend of spices, stuffed with aromatic ingredients, and roasted to perfection. It’s an ideal dish for gatherings or special occasions, offering a rich taste with crispy skin and juicy meat. Serve it with naan, rice, or your favorite side for an unforgettable meal.

Serving Details

  • Servings: 4-6 servings
  • Course: Main Course
  • Cuisine: Pakistani/Middle Eastern

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes

Nutritional Ingredients

  • Whole Chicken: 1 medium-sized (about 1.5-2 kg)
  • Yogurt: 1/2 cup
  • Onions: 2 medium-sized, finely chopped
  • Ginger-Garlic Paste: 2 tablespoons
  • Spices: 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon paprika, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala
  • Fresh Lemon Juice: 2 tablespoons
  • Fresh Coriander Leaves: chopped (for garnish)
  • Olive Oil: 2 tablespoons
  • Green Chilies: 2-3, slit (optional)
  • Salt: to taste
  • Butter: 2 tablespoons (for basting)

Instructions

Step 1: Prepare the Chicken

  • Clean and pat dry the whole chicken. Make deep slits in the chicken to allow the marinade to penetrate.

Step 2: Prepare the Marinade

  • In a bowl, mix yogurt, ginger-garlic paste, cumin powder, coriander powder, paprika, turmeric powder, garam masala, lemon juice, and salt to create the marinade.

Step 3: Marinate the Chicken

  • Rub the marinade all over the chicken, making sure it covers the chicken thoroughly. Leave it to marinate in the refrigerator for at least 1 hour, or overnight for best results.

Step 4: Preheat and Roast

  • Preheat the oven to 180°C (350°F). Place the chicken on a roasting rack or baking tray, and baste with olive oil or melted butter.

Step 5: Roast the Chicken

  • Roast the chicken for 1 hour 15 minutes, or until the chicken is fully cooked and golden brown. You may baste the chicken every 30 minutes with butter for extra juiciness.

Step 6: Garnish and Serve

  • Once cooked, remove from the oven and let it rest for 10 minutes. Garnish with fresh coriander leaves and serve hot with naan or rice.

Frequently Asked Questions

Can I cook Chicken Sajji on a grill?

Yes, you can grill the chicken on medium heat for about 1 hour, turning it occasionally to ensure it cooks evenly. Basting with butter will help keep it moist.

Can I use chicken pieces instead of a whole chicken?

Yes, you can use chicken pieces like thighs or breasts. Adjust the cooking time to 30-40 minutes, depending on the size of the pieces.

What should I serve with Chicken Sajji?

Chicken Sajji is often served with naan, rice, or a fresh salad. You can also add a side of yogurt or chutney for added flavor.

You May Like

Batata Wara

بٹاٹا وڑا

اجزآ آلو آدھا کلو (ہری مرچ چار عدد ﴿باریک کٹی

Gino Delizio | Nassau – Bahamas

Discover the ultimate dining experience in Nassau, Bahamas with Gino Delizio. Indulge in exquisite cuisine, tantalizing flavors, and breathtaking ocean views. Immerse yourself in the vibrant atmosphere of our restaurant as you savor the finest Italian dishes crafted with passion and expertise. Join us at Gino Delizio for an unforgettable culinary journey in paradise. Book your table today and experience the taste of Nassau like never before.

10 Best Breakfast Places in Brussels (Belgium)

Discover the top 10 breakfast places in Brussels, Belgium, and start your day with a delightful culinary experience. From cozy cafes to trendy brunch spots, these breakfast destinations offer a range of delicious options to satisfy every palate. Explore the vibrant flavors and welcoming ambiance of Brussels’ breakfast scene and make the most of your morning in this charming European capital.

Chef Kim Dae-chun Biography (Korea)

Discover the culinary journey of Chef Kim Dae-chun, a renowned Korean chef known for his innovative fusion cuisine. Explore his inspiring story, from humble beginnings to international recognition, as he blends traditional Korean flavors with modern techniques. Delve into Chef Kim’s passion for creating exquisite dishes that tantalize the taste buds and learn about his dedication to preserving and promoting Korean gastronomy. Get a taste of Chef Kim’s remarkable career and culinary expertise in this captivating biography.

Latest Recipes

Top 10

Chefs Biography

Panuozzo sandwich 4b19929

Panuozzo Sandwich | The Cook Book

Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.

Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.

To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.

Italian Cream Soda

Italian Cream Soda Recipe

Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

bunny pancake

Healthy Easter Bunny Pancakes | The Cook Book

Put both the flours into a large bowl and whisk them to break up any clumps. Add the egg yolks and a little of the milk to the flour and whisk to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.

In a separte bowl, whisk the egg whites with an electric whisk until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep as much air in as possible. 

Heat a large non-stick pan over a medium heat. Using a dessert or serving spoon, add a large spoon of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin pancakes for ears. You should be able to get all the bunny components into the pan, or cook them in batches. 

Flip the pancakes after a minute or two, when the edges are set and the bubbles start to pop on the surface. Flip and cook for another min until golden brown on both sides. 

Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads. 

Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.

Most Popular Recipes