Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 tablespoon salt
- 1 lemon, juiced
- 1/4 cup oil
- 1/4 cup coal
- 1 tablespoon butter
Special equipment needed:
- Large skewers
- Charcoal grill
Step-by-step instructions:
1. In a bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice.
2. Marinate the chicken in the mixture for at least 2 hours or overnight.
3. Preheat the charcoal grill.
4. Thread the chicken onto the skewers, making sure it is secure.
5. Place the skewers on the grill and cook for 30-40 minutes, turning occasionally, until the chicken is cooked through.
6. In a separate pan, heat the oil and add the coal. Once the coal is hot, place it in the center of the chicken skewers.
7. Add the butter to the pan and let it melt. Once melted, pour it over the chicken.
Time:
Preparation time: 2 hours
Cooking time: 30-40 minutes
Temperature:
Charcoal grill temperature: 350-400°F
Serving size:
4-6 people
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Red chili powder can be substituted with paprika.
Variations:
- Add sliced onions and tomatoes to the skewers for added flavor.
- Use different spice blends for the marinade to create a unique flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to fully develop.
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with sliced onions and tomatoes.
Garnishes:
Garnish with fresh cilantro or mint leaves.
Pairings:
Serve with naan bread and raita.
Suggested side dishes:
- Chana dal
- Bhindi masala
- Aloo gobi
Troubleshooting advice:
- If the chicken is not cooking evenly, move it to a cooler part of the grill.
- If the chicken is drying out, baste it with the marinade or butter.
Food safety advice:
- Make sure to clean and wash the chicken thoroughly before cooking.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Peshawari Sajji is a popular dish from the Peshawar region of Pakistan. It is traditionally made with whole lamb or chicken and is marinated in a blend of spices before being cooked on a charcoal grill.
Flavor profiles:
Peshawari Sajji is a flavorful and spicy dish with a smoky flavor from the charcoal grill.
Serving suggestions:
Serve Peshawari Sajji as a main dish for dinner or at a barbecue or outdoor gathering.
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Region: Pakistani