How to Make Chicken Sajji in a Cooker at Home | Traditional Balochi Recipe by Recipe Trier | RHF (Recipe)
Learn how to make Chicken Sajji at home using a cooker with this traditional Balochi recipe. Get crispy skin and juicy meat with a perfect marination process. Discover the step-by-step guide to cooking this delicious dish by Recipe Trier at Regional Heritage Food.
Chicken Sajji by Recipe Trier | Cooker and Open Flame Methods | Regional Heritage Food
Introduction
Chicken Sajji is a traditional Balochi dish, known for its unique flavor and cooking method. Originally cooked over an open flame, this dish can also be made at home using a pressure cooker, which yields equally delicious results. A well-made Sajji should have crispy skin and tender, juicy meat, achievable through proper marination. This recipe by Recipe Trier will guide you through making Chicken Sajji in a cooker, ensuring you enjoy the authentic taste of Balochistan right in your home. Whether you're cooking for a special occasion or simply want to try something new, this Chicken Sajji recipe is a must-try.
Improved Recipe
Ingredients
- Whole Chicken: 1400 gms
- Initial Marination:
- Vinegar: 2 tablespoons
- Salt: 1.5 teaspoons
Second Marination:
- Soy Sauce: 2 tablespoons
- Paprika Powder: 1 tablespoon
- Black Pepper Powder: 1 teaspoon (adjust to taste)
- Salt: 0.5 teaspoon
- Mustard Powder: 2 teaspoons
- Red Chili Flakes: 2 teaspoons (adjust to taste)
- Oregano: 1 teaspoon
- Cumin Powder: 1 tablespoon
Cooking Method
1. Preparing the Chicken:
- Begin by cleaning the whole chicken and patting it dry.
- Use a fork to pierce holes into the chicken. This will help the marinade penetrate the meat.
- Cut slits into the chicken, ensuring they are not too deep or too small. Space the slits evenly across the chicken, including the legs.
2. Initial Marination:
- Place the chicken in a large bowl.
- Add vinegar and salt, then mix well to coat the chicken evenly.
- Use a brush or your hands to apply the vinegar and salt mixture thoroughly, ensuring it covers all the cuts and slits.
- Let the chicken marinate for 30 minutes. The vinegar helps tenderize the meat and removes any unwanted odors.
3. Second Marination:
- After the initial marination, transfer the chicken to a plate.
- In a separate bowl, mix soy sauce, paprika powder, black pepper powder, salt, mustard powder, red chili flakes, oregano, and cumin powder.
- Apply this mixture evenly over the chicken, ensuring it gets into all the cuts and slits.
4. Cooking in the Pressure Cooker:
- Place a pressure cooker on the stove and insert a stand inside it.
- Place the marinated chicken on a plate and put it on the stand inside the cooker.
- Close the lid of the pressure cooker.
- Cook on high heat for 5 minutes, then reduce the flame to low.
- Continue cooking on low flame for 30 minutes.
- After 30 minutes, turn the flame to high for an additional 5 minutes to crisp up the chicken skin.
- Turn off the heat and let the pressure release naturally.
5. Serving:
- Carefully remove the chicken from the cooker.
- Serve hot with naan, roti, or your favorite side dishes.
Calories Information
Calories per serving (approximately 200g of chicken): 320-350 kcal
Health Benefits and Precautions
Health Benefits:
- High in Protein: Chicken Sajji is a rich source of protein, essential for muscle growth and repair.
- Low in Carbohydrates: This dish is naturally low in carbs, making it suitable for low-carb diets.
- Rich in Flavor: The use of spices like cumin, paprika, and mustard powder not only adds flavor but also offers potential health benefits, such as anti-inflammatory properties.
Precautions:
- Portion Control: Due to the richness of the dish, it's important to watch portion sizes, especially if you're monitoring calorie intake.
- Salt Content: Be mindful of the salt used in both marination stages, particularly if you are on a low-sodium diet.