Home / food / Homemade Sajji Masala Recipe

Homemade Sajji Masala Recipe

Sajji Masala formula This wonderful Ramadan Recipes formula of Sajji Masala can be prepared in roughly 30 Minutes and great to serve around 2-4 People. Pursue every one of the means prescribed by Chef to get an ideal dish.

Sajji is a well known formula from Baluchistan. Chicken marinated with chillies, lemon, garlic glue and different flavors, cooked ablaze.

Flavorful and enticing Sajji Recipe formula can be set up in your kitchen easily. You can make them as a break time nibble or can serve it in lunch or supper. This formula is similarly adored by youngsters and grown-ups


1. In a dish take red stew powder, salt, lemon juice, ginger and garlic glue, cumin powder, coriander powder, garam masala beat, and a little yellow shading. This above marinade should be applied to the chicken 8 hours ahead of time.

2.2. Marinate the chicken with garlic and salt, keep this for an hour and afterward wash this off.

3.3. Dry the chicken. At that point grill it on charcoal fire or oven. Trimming suitably.

Rub the chicken done with the salt, pepper and garlic. Warmth a dish huge enough to hold the chicken, at that point include the oil. At the point when hot, include the chicken and cook, turning at times, for 5-6 minutes until the winged animal is daintily carmelized everywhere. Remove the warmth and leave to cool.


Warmth the broiler to 190°C/170°C fan/gas 5. Put the chicken in a broiling tin and freely spread with foil. Cook for 60 minutes, treating the chicken a few times with the juices, until the top is brilliant and the juices run clear when the thickest piece of the meat is pierced with a stick. On the off chance that you have a computerized thermometer, push it into the thickest piece of the meat to check it has arrived at 70°C.

Lift the chicken onto a board and let it rest for 15 minutes, at that point cut into quarters. Sprinkle over the sajji masala, crush over the lemon juice, at that point present with steamed rice.


• Salt 2 tsp

• Vinegar 1 tsp

• Ginger Garlic Paste 1 tsp

• Black Cardamom Roasted


• Clove (Long) Roasted

• Black Pepper to taste

• Cumin Seeds Roasted

• Pomegranate Seeds to taste

• Chicken (Wirth Skin) 1, 1/4 kg

• Cardamom Green Roasted

• Fennel seeds Roasted

• Coriander Seeds Roasted

• Sajji Special Powder to taste

Utilize all fixings in equivalent amount

• Take a level container to douse the sheep leg or chicken for marinating.

• Fill the container with water and afterward include salt, vinegar, ginger garlic glue and blend well.

• Soak the chicken or sheep leg in that blend and leave for 60 minutes.


• In the interim set up the unique sajji zest powder. Make the powder of the considerable number of fixings and blend them well.

• After 60 minutes, puncture the chicken or sheep leg on the iron stick for BBQ or you can place it in steamer for around 1 to 1, 1/2 hour.

• To include the BBQ flavor put a bit of coal in the steamer.

• When the chicken or sheep leg is cooked completely, cut it into pieces and sprinkle the extraordinary zest toward the end.

• Serve hot and appreciate.

About Ali Qasim

Ali Qasim is Famous head cook at Indian dishes club in 2014, and i am specialist in cooking,i love to write about Indian dishes & cooking, i try to cook new Indian dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *