Chicken Sajji Masala Recipe

"A Flavorful and Spicy Delight from Pashtun Cuisine" 

Chicken sajji masala is a popular dish in South Asian cuisine, particularly in Pakistan and Afghanistan. It is a flavorful and spicy dish made with marinated chicken cooked on a skewer over charcoal or in an oven. In this article, we will delve into the history and origins of chicken sajji masala, its ingredients, and the cooking process. We will also provide tips on how to make the perfect chicken sajji masala.

The History and Origins of Chicken Sajji Masala:

The origin of chicken sajji masala can be traced back to the Pashtun tribes of Pakistan and Afghanistan. Pashtun cuisine is known for its bold flavors and hearty meat dishes. The word "sajji" comes from the Pashto language and refers to the cooking process of roasting meat on a skewer over an open flame.

Chicken sajji masala has been a staple dish in Pashtun households for centuries. It was traditionally served at weddings and other celebratory occasions. However, in recent years, it has gained popularity across South Asia and can now be found on the menus of many restaurants and street vendors.

Ingredients for Chicken Sajji Masala:

The key ingredients for chicken sajji masala are:

1. Whole chicken
2. Yogurt
3. Lemon juice
4. Garlic paste
5. Ginger paste
6. Cumin powder
7. Coriander powder
8. Red chili powder
9. Turmeric powder
10. Salt
11. Oil

Some variations of the recipe may also include additional spices such as garam masala, paprika, and black pepper.

1.    Marinate the Chicken:

To prepare the chicken sajji masala, the first step is to marinate the whole chicken. Start by washing the chicken thoroughly and patting it dry with a paper towel. Make several deep cuts into the chicken so that the marinade can penetrate the meat. Mix yogurt, lemon juice, garlic paste, ginger paste, cumin powder, coriander powder, red chili powder, turmeric powder, and salt in a bowl. Rub this mixture all over the chicken, making sure to coat it thoroughly. Cover the chicken and let it marinate in the refrigerator for at least 4 hours or overnight.

2.    Cook the Chicken:

To cook the chicken sajji masala, you can use a charcoal grill or an oven. If using a charcoal grill, light the charcoal and let it burn until it is covered in ash. Skewer the chicken on a long metal skewer and place it on the grill, turning it occasionally to ensure even cooking. The chicken will take approximately 1 to 1.5 hours to cook.

If using an oven, preheat it to 400°F. Place the chicken on a wire rack over a baking sheet and bake for approximately 1 hour and 15 minutes or until the internal temperature reaches 165°F.

3.    Serve:

Once the chicken is fully cooked, remove it from the grill or oven and let it rest for 10 minutes. Then, carefully remove the chicken from the skewer and place it on a serving platter. Garnish with sliced lemons and fresh cilantro. Serve hot with naan or rice.

Tips for making the perfect chicken sajji masala:

• Use a whole chicken for best results. This will ensure that the meat stays juicy and flavorful.
• Make sure to marinate the chicken for at least 4 hours or overnight. This will infuse the meat with the flavors of the spices.
• If using a charcoal grill, make sure the charcoal is fully lit and covered in ash before cooking the chicken.
• Turn the chicken occasionally to ensure even cooking.

Let the chicken rest for 10 minutes before slicing and serving