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    You are in: Home / Recipes / Chicken Sajji Masala (Balochistan) Recipe
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    Chicken Sajji Masala (Balochistan)

    Chicken Sajji Masala (Balochistan). Photo by GiddyUpGo

    1/1 Photo of Chicken Sajji Masala (Balochistan)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    GiddyUpGo's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the chicken

    For the spices

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Let the chicken rest for about 10 or 15 minutes before carving.
    6. 6
      Sprinkle each serving with some lemon juice and a little bit of the prepared spice mixture.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Sajji Masala (Balochistan)

    Serving Size: 1 (285 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 505.6
     
    Calories from Fat 323
    64%
    Total Fat 35.9 g
    55%
    Saturated Fat 10.1 g
    50%
    Cholesterol 162.5 mg
    54%
    Sodium 551.4 mg
    22%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.5 g
    2%
    Protein 38.8 g
    77%

    The following items or measurements are not included:

    ajwain

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