Chicken Sajji Masala Balochistan Food
CHICKEN SAJJI MASALA (BALOCHISTAN)
This recipe is from week 22 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Balochistan is my 22nd stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Chicken Sajji Masala is traditionally cooked on a spit over hot coals, but if you aren't set up for that you can use your charcoal grill with the same results.
Provided by GiddyUpGo
Categories Whole Chicken
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the vinegar, chili powder, black pepper, salt and garlic paste together in a large bowl. Add the whole chicken and turn to coat. Refrigerate overnight, turning occasionally to make sure you get good coverage.
- While the chicken is marinading, put the spice ingredients together in a hot pan. Keep stirring, because you aren't using any oil and the spices will burn pretty quickly if left unattended. When they become fragrant, remove them from the heat and transfer them to a grinder. Crush them into a fine powder. If you have larger bits in your mix, it's a good idea to sift the spices through a fine mesh strainer as the bits won't be very pleasant to bite into. Set the mixture aside.
- When the chicken has finished marinading, transfer it to a preheated oven and cook at 350 degrees for about 30 to 45 minutes. Meanwhile, light some coals in your barbecue (propane won't really work for this recipe, you need the smoking coals to achieve the right flavor). When they are hot, transfer the whole chicken to your barbecue and close the lid.
- When the chicken develops a dark, crispy skin take it off the grill and check the temperature of each thigh. It should read about 175. If it doesn't, transfer back to your oven and keep cooking until the right temperature is achieved.
- Let the chicken rest for about 10 or 15 minutes before carving.
- Sprinkle each serving with some lemon juice and a little bit of the prepared spice mixture.
Nutrition Facts : Calories 505.6, Fat 36, SaturatedFat 10.1, Cholesterol 162.6, Sodium 551.4, Carbohydrate 3.4, Fiber 1.4, Sugar 0.6, Protein 38.9
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- Rub the chicken all over with the salt, pepper and garlic. Heat a pan big enough to hold the chicken, then add the oil. When hot, add the chicken and cook, turning occasionally, for 5-6 minutes until the bird is lightly browned all over. Take off the heat and leave to cool.
- Heat the oven to 190°C/170°C fan/gas 5. Put the chicken in a roasting tin and loosely cover with foil. Roast for 1 hour, basting the chicken several times with the juices, until the top is golden and the juices run clear when the thickest part of the meat is pierced with a skewer. If you have a digital thermometer, push it into the thickest part of the meat to check it has reached 70°C.
- Lift the chicken onto a board and let it rest for 15 minutes, then cut into quarters. Sprinkle over the sajji masala, squeeze over the lemon juice, then serve with steamed rice.
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