Wednesday, May 22, 2013

Arabic Chicken Sajji



  • Whole chicken 1
  • Yogurt 1 cup
  • Ginger, garlic paste 2 tbsp
  • Vinegar 4 tbsp
  • Black pepper powder ½ tsp
  • Cumin powder 1 tsp
  • Funnel seeds 1 tsp
  • Pomegranate seeds 1 tsp
  • Whole red chili 8
  • Dry mango powder 1 tsp
  • Green cardamom 1 pod
  • Salt to taste

Cooking Directions

  1. Dry roast whole spices then grind into powder.
  2. In a small bowl mix all ingredients.
  3. Apply cuts on chicken and coat masala on chicken nicely. Leave it over night or at least 5 hours in fridge.
  4. Add ¼ cup water in a skillet, place chicken. Cover and cook on slow heat until chicken tender and water dries.
  5. Now place chicken in a baking tray, spread remaining masala on it and bake in hot oven for five minutes or place on coal fire.
  6. Serve delicious Arabic chicken sajji with hot naan or taftan and mint dip.


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