Chicken Sajji

Whole chicken marinated in green chilies, lemon, and aromatic spices, then roasted until smoky and juicy — Chicken Sajji is Balochistan's most famous dish. It is rustic, dramatic, and made for sharing.

Prep time

30 mins

Cook time

1 hr

Total time

1 hr 30 mins

Servings

4 servings

Calories

620

Ingredients

• 1 whole chicken (about 3 lb), skin on
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 3 green chilies, chopped
• 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, and 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons oil
• Salt to taste
• Lemon wedges and sliced onions, to serve
• Naan or rice, to serve

Instructions

1. Pat the chicken dry and score the breast and thighs deeply with a knife so the marinade penetrates.
2. Blend the yogurt, lemon juice, ginger paste, garlic paste, green chilies, cumin, coriander, chili powder, turmeric, garam masala, oil, and salt into a smooth marinade.
3. Rub the marinade all over the chicken and under the skin. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
4. Preheat the oven to 400°F (200°C). Place the chicken on a rack over a roasting tray.
5. Roast for 55 to 60 minutes, basting twice with the pan juices, until the skin is deep golden and the juices run clear.
6. Rest the chicken for 10 minutes before carving so the juices settle.
7. Serve whole or carved, with lemon wedges, sliced onions, and naan or rice.

Pro tips

• Score the chicken deeply — whole birds need help for the marinade to reach the meat.
• Marinate overnight if you can; the flavor difference is enormous.
• Roast on a rack so hot air circulates and the skin crisps all over.
• Rest the chicken before carving or the juices will run out onto the board.

Frequently asked questions