Chicken Sajji

Name: Chicken Sajji
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 1 whole chicken; 2 tbsp sajji masala; 1 tbsp lemon juice; 2 tbsp oil; 1 tsp crushed cumin; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chicken Sajji hails from the rugged terrains of Quetta, where the tradition of roasting meat is a deeply cherished practice. This dish is often prepared for special occasions and family gatherings, capturing the essence of communal dining. It's a staple in Baloch cuisine, known for its simplicity and reliance on the quality of ingredients rather than elaborate techniques. This home version brings the spirit of Quetta right to your kitchen, emphasizing the art of seasoning by hand.

The taste of Chicken Sajji is a harmonious blend of smoky, tender meat infused with the earthy warmth of sajji masala and the bright tang of lemon juice. Generously brushed with oil and seasoned with crushed cumin, each bite carries a depth of flavor that is both comforting and robust. Salt is measured by instinct, ensuring each piece is perfectly seasoned, inviting you to savor the balance of spices and succulent chicken.

Ingredients

1whole chicken
2 tbspsajji masala
1 tbsplemon juice
2 tbspoil
1 tspcrushed cumin
to tastefine sea salt

Method

Start by patting the whole chicken dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear. Once dry, rub the chicken generously with 2 tbsp of sajji masala, ensuring it is evenly coated. Sprinkle fine sea salt to taste over the chicken, making sure to cover all sides.
In a large, heavy-bottomed pan, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Allow it to brown undisturbed for about 5-7 minutes, turning occasionally to ensure all sides are golden brown. The chicken should develop a deep, rich color, which indicates that the spices are well-cooked and the skin is crisping up.
Once the chicken is browned, reduce the heat to medium and add 1 tbsp of lemon juice and 1 tsp of crushed cumin to the pan. These aromatics will infuse the chicken with their flavors. Cover the pan with a lid and let the chicken cook, turning occasionally, until it is tender and the juices run clear when pierced with a fork. This should take about 25-30 minutes, depending on the size of the chicken.
If there is excess liquid in the pan after the chicken is cooked, increase the heat slightly to reduce the sauce. Stir occasionally to prevent sticking, and taste the sauce to adjust the salt if necessary. The sauce should be thick enough to coat the back of a spoon, with a concentrated flavor from the spices and lemon.
Once the sauce has reached the desired consistency, remove the chicken from the pan. Let it rest for a few minutes to allow the juices to redistribute. Carve the chicken into serving pieces, ensuring each piece is coated with the flavorful sauce. Serve the Chicken Sajji hot, garnished with fresh herbs if desired, and enjoy it with family and friends.