Ingredients with Measurements:
- 1 whole chicken, cleaned and butterflied
- 1 cup yogurt
- 2 tbsp ginger garlic paste
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- 1 tbsp salt
- 1 lemon, juiced
- 1 cup clarified butter (ghee)
- 1 cup coal, for smoking
Special equipment needed:
- Skewers
- Charcoal grill
Step-by-step instructions:
1. In a bowl, mix together yogurt, ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice to make a marinade.
2. Rub the marinade all over the chicken, making sure to get it into all the nooks and crannies. Let it marinate for at least 2 hours, or overnight in the refrigerator.
3. Preheat a charcoal grill to medium-high heat.
4. Skewer the chicken onto the skewers, making sure it is spread out evenly.
5. Grill the chicken for 30-40 minutes, turning occasionally, until it is cooked through and the skin is crispy.
6. In a small pan, heat up the clarified butter until it is hot and bubbly.
7. Place the hot coal onto a piece of foil and place it in the center of the chicken. Pour the hot clarified butter over the coal to create smoke.
8. Cover the grill and let the chicken smoke for 5-10 minutes.
9. Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30-40 minutes
Temperature:
Charcoal grill, medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 5g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Clarified butter can be substituted with vegetable oil or regular butter.
Variations:
- Add chopped onions and tomatoes to the marinade for a more flavorful sajji.
- Use different spices, such as cardamom or cinnamon, for a different flavor profile.
Tips and tricks:
- Make sure to butterfly the chicken so that it cooks evenly.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest before serving to allow the juices to redistribute.
Storage instructions:
Leftover sajji can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sajji in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sajji on a platter with sliced onions, lemon wedges, and fresh cilantro.
Garnishes:
Garnish with fresh cilantro and sliced green chilies.
Pairings:
Serve with naan bread and raita.
Suggested side dishes:
- Vegetable biryani
- Chana masala
- Aloo gobi
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
- If the skin is not crispy, increase the heat on the grill and grill for a few more minutes.
Food safety advice:
- Make sure to clean the chicken thoroughly before marinating.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store leftover sajji in the refrigerator and consume within 3 days.
Food history:
Mughlai cuisine originated in the Mughal Empire in India, which ruled from the early 16th century to the mid-19th century. The cuisine is known for its rich and flavorful dishes, often made with a combination of spices and nuts.
Flavor profiles:
Mughlai sajji is a flavorful and spicy dish, with a smoky flavor from the coal and clarified butter.
Serving suggestions:
Serve Mughlai sajji as a main dish for a special occasion or dinner party.
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Region: Pakistani