Sajji

A tender and aromatic roast perfect for group dinners

Our Sajji Masala is a harmonious blend of mild, aromatic, and tenderizing flavors, crafted with meticulous care while retaining its minimal spice profile in homage to its earthy origins. It serves as an exquisite rub for poultry, mutton, or lamb. Inspired by the delectable cuisine of Balochistan, where Sajji is traditionally prepared with whole goat or lamb rubbed with salt, stuffed with rice, and roasted in a ground oven or over an open pit fire. As it journeyed to other regions of Pakistan, Sajji was adapted to include chicken, leg of lamb, and mutton.

It is served alongside a rustic local bread known as 'Kaak,' which is made by wrapping dough around a heavy stone and cooking it directly over an open flame.

Scroll down to see recipes for chicken, vegetarian, and vegan options.

Yields: 6-8 servings

CHICKEN SAJJI INGREDIENTS

 2 tablespoons white vinegar

 2 tablespoons Sajji Masala, plus more for seasoning once cooked

 1 tablespoon garlic paste

1 tablespoon ginger paste

5-6 lbs of whole chicken, leg of mutton, or lamb

Butter or ghee to brush

CHICKEN SAJJI INSTRUCTIONS

In a small bowl mix white vinegar, Sajji Masala, garlic paste, and ginger paste.

Prick the surface of the poultry, mutton, or lamb with a fork or score it with a sharp knife, making shallow incisions at about half-inch intervals. Rub the masala all over the meat. Place it in a large ziplock bag, bowl, or tray covered with cling wrap, and place it in the fridge for 6 hours or up to 24 hours for best results.

Preheat the oven to 425 F. Line a baking tray with foil or lightly grease a roasting pan. 

Place the chicken breast side up on the baking tray or pan, or if using mutton or lamb, place it on the baking tray.

Cover it lightly with foil (for it to be juicier and not dry) and roast for 1 hour or until juices run clear when pierced with a knife or fork between the leg and thigh and it is fork tender, or the internal temperature is 165F when taken with an instant food thermometer.

Remove the foil, brush ghee or butter to make it crispier, and broil it for 2-3 minutes or until golden.

Remove it from the oven, sprinkle with Sajji Masala, and cover it with foil for 10 minutes before serving. Serve with Plum Chutney or Spicy Roasted Garlic Chutney.

PANEER SAJJI (VEGETARIAN)

Cut 1 block of paneer ( about 12 oz) into bite-size pieces and toss with 1 tablespoon of Sajji Masala and 2 tablespoons of olive oil. Bake uncovered in a preheated 400F oven for 10-15 minutes or until it changes color and is sizzling. Pull it out of the oven and set aside to cool for a few minutes.

CHICKPEA AND VEGETABLE SAJJI (VEGAN)

Preheat Oven to 400F and line a baking tray with foil.

Cube 1 cup of vegetables of your choice (we like to use bell peppers, cauliflower, yellow onion, broccoli, and fennel). Keep them the same size for even cooking.

Add 2 cups (cooked or canned) chickpeas and mix with the vegetables. Toss with 1/4 cup olive oil and 1 tablespoon Saji Masala. Bake uncovered for 10 minutes, take out and mix, and bake for another 10 minutes or until lightly soft and charred. Serve hot with naan and Spicy Mango Chutney.

Note: Add the boiled chickpeas after the vegetables roast. Mix the vegetables and chickpeas with paneer for a hearty meal.

Notes:

• If using canned chickpeas, drain off any liquid and pat with a paper towel to dry off.

• Make fresh, homemade ginger and garlic paste. It will elevate the flavor of all your dishes!

• Lemon juice can be substituted with white vinegar