Ingredients with Measurements:
- 2 whole chickens, cleaned and butterflied
- 1 cup plain yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons paprika
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 1/4 cup vegetable oil
- 2 tablespoons butter
Special equipment needed:
- Tandoor oven or grill
Step-by-step instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, lemon juice, paprika, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt.
2. Add the chicken to the bowl and coat it well with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
3. Preheat the tandoor oven or grill to high heat.
4. Remove the chicken from the marinade and shake off any excess. Thread each chicken onto a skewer, making sure it is secure.
5. Brush the chicken with vegetable oil and place it in the tandoor oven or on the grill.
6. Cook the chicken for 30-40 minutes, or until the internal temperature reaches 165°F.
7. Brush the chicken with butter and cook for an additional 5-10 minutes, or until the skin is crispy and golden brown.
8. Remove the chicken from the skewers and serve hot.
- Time:
Preparation time: 20 minutes
- Marinating time: 4 hours or overnight
- Cooking time: 35-50 minutes
Temperature:
- Tandoor oven or grill: high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 28g
- Carbohydrates: 5g
- Protein: 42g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Chicken thighs or drumsticks can be used instead of whole chickens.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped fresh cilantro or mint to the marinade for extra flavor.
- Use a different spice blend, such as tikka masala or vindaloo, for a different flavor profile.
- Serve the chicken with a side of raita or chutney.
Tips and tricks:
- Make sure to butterfly the chicken so that it cooks evenly.
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Baste the chicken with butter or oil throughout the cooking process to keep it moist.
Storage instructions:
- Store leftover chicken 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, lemon wedges, and fresh herbs.
Garnishes:
- Fresh cilantro or mint leaves
- Sliced onions
- Lemon wedges
Pairings:
- Naan bread
- Basmati rice
- Vegetable curry
Suggested side dishes:
- Raita
- Chutney
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not cooking evenly, rotate the skewers every 10-15 minutes.
- If the chicken is drying out, baste it more frequently with butter or oil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Sajji is a popular dish in the Balochistan region of Pakistan and is traditionally cooked over an open flame.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the chicken hot with a side of naan bread and vegetable curry.
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Region: Pakistani