Sajji - Authentic Pakistani Roasted Chicken

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix together vegetable oil, lemon juice, ginger-garlic paste, cumin powder, coriander powder, paprika, turmeric powder, red chili powder, and salt to form a marinade.
2. 2.
   Make deep incisions in the chicken using a sharp knife. This will allow the marinade to penetrate the meat.
3. 3.
   Rub the marinade all over the chicken, making sure to coat it evenly, including the inside cavity.
4. 4.
   Cover the chicken and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Place the marinated chicken on a roasting rack in a baking tray.
7. 7.
   Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is golden brown and crispy.
8. 8.
   Remove the chicken from the oven and let it rest for a few minutes.
9. 9.
   Garnish with fresh coriander leaves and serve hot with lemon wedges.

Treat your ingredients with care...

• Ginger-garlic paste — If you don't have ginger-garlic paste, you can make your own by blending equal parts of fresh ginger and garlic with a little water until smooth.
• Paprika — Use mild or hot paprika according to your spice preference.
• Red chili powder — Adjust the amount of red chili powder based on your desired level of spiciness.
• Fresh coriander leaves — Reserve some coriander leaves for garnishing the roasted chicken before serving.
• Lemon wedges — Squeeze fresh lemon juice over the roasted chicken for an extra burst of tangy flavor.

Tips & Tricks

• For a smokier flavor, you can add a small piece of charcoal to the marinade. Heat the charcoal until red hot, then place it in a small heatproof bowl. Drizzle a little oil over the charcoal and quickly cover the bowl with aluminum foil. Place the bowl in the center of the marinated chicken and let it sit for 10-15 minutes before roasting.
• If you prefer a spicier Sajji, you can add a pinch of garam masala to the marinade.
• To achieve a crispy skin, you can brush the chicken with melted butter or ghee before roasting.
• Serve the Sajji with mint chutney or tamarind chutney for additional flavor.
• Leftover Sajji can be used in sandwiches or salads for a delicious meal the next day.

Serving advice

Serve the Sajji hot, accompanied by naan bread, raita (yogurt sauce), and a fresh salad. Squeeze fresh lemon juice over the chicken before eating for an extra zing.

Presentation advice

Place the roasted Sajji on a large platter, garnish it with fresh coriander leaves, and surround it with lemon wedges. This will create an inviting and appetizing presentation.