How to make Chicken Sajji

Why cooks start here

Chicken Sajji is cooked the way Quetta cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

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.