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Tag Archives: Sajji

Chicken Sajji Recipe

Chicken Sajji Ingredients:

Chicken Sajji Recipe
Chicken Sajji Recipe
  • 1 whole skinned chicken : 1.5kg
  • salt: 5 tablespoon
  • black pepper: 2 teaspoon
  • lemon juice: 5 table spoon
  • chat masala: 3 table spoon
  • cotton thread: a small piece
  • coal: 2-3 pcs (medium)

How to make Chicken Sajji:

  • Wash the chicken, take a pan, filled with water, add salt and dip the chicken in this salted water for about 2 – 3 hours.
  • Rinse the salt after 3 hours & then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours.
  • Tie the two legs with thread. Put the chicken in a pan & cover it completely with aluminum foil.
  • Pre heat the oven at temp 250 centigrade and bake it for about 1hour until the meat is tender.
  • Remove the foil after one hour and bake the chicken again at temp 350 for 15-20 minutes until both sides are golden brown.
  • Heat the coal on burner until they are red.
  • Take a covered degchi, put coal in the bottom of it, put chicken in it & cover the lid for 2-3 minutes so that the chicken smells smoky.
  • Remove the chicken.Now the chicken sajji is ready to eat with salad n raita.

Mutton Sajji Recipe

Mutton Sajji Ingredients:

Mutton Sajji Recipe
Mutton Sajji Recipe
  • Whole leg of lamb ….. 2.5-3 kg
  • Lemon juice …………. 4tbs
  • Garlic paste …………. 1tbsp
  • Salt …………………… 3tsp
  • Black pepper …………. 2 tsp
  • Ground coriander ……. 1tbs
  • Nutmeg ………………. 1/4tsp
  • Ground cumin ……….. 1tbs
  • Yogurt ……………….. 250gm
  • Cooking oil …………… 1/2 cup

How to make Mutton Sajji:

  • Trim all fat and silver skin from lamb.
  • Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
  • Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
  • Cover and marinate for an hour.
  • Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
  • Pour the marinade over the lamb and coat well all over.
  • Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
  • Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
  • At the end of cooking time brush lamb with oil.
  • Serve it with Nan and Chutney.