Category: 5. Mandi (Sajji)

INGREDIENTS:

• Chicken (With Skin) 500 grams
• Red Chili Powder 1 tsp
• Vinegar as required
• Chinese Salt 1/3 tsp
• Oil for frying
• Salt to taste
• Eggs 2-3
• For Broast Masala
• All Purpose Flour 1 cup
• Rice Flour ½ cup
• Corn Flour ½ cup
• Chicken Powder 4 tbsp
• Garlic Powder 2 tbsp
• White Pepper Powder 4 tbsp
• Chinese Salt 2 tbsp
• Salt to taste
• For Garlic Sauce
• Cream 1 cup
• Mayonnaise 1 cup
• Garlic Cloves 6-8
• White Pepper Powder ½ tsp
• Chicken Cube 1
• Lemon Juice 2 -3 tbsp
• Salt to taste

METHODS:

1. For broast masala: take 1 cup of all purpose , ½ cup of rice flour , ½ cup of corn flour, sieve it together.
2. Now take a blender add 4 tbsp of chicken powder, 2 tbsp garlic powder, 4 tbsp of white pepper powder,
3. 2 tbsp of Chinese salt, add to taste salt and take a air tight box or container
4. add all mixture in it and mix it well until all mixture are together.
5. Now broast masala is ready.
6. For garlic sauce:
7. Take 6-8 cloves of garlic boil it and take a blender jug
8. Add 1 cup of cream, 1 cup of mayonnaise , boiled garlic cloves add to taste salt,
9. Add ½ tsp of white pepper powder, 2-3 tbsp of lemon juice,
10. 1 chicken cube mix it well and make a thick paste. Now sauce is ready.
11. For chicken broast:
12. Take a bowl add as required vinegar , add to taste salt, 1 tsp of red chili powder ,
13. 1/3 tsp of Chinese salt mix it well and marinate the ½ kg of chicken. Now take a air tight container or box
14. Now add chicken pieces one by one coated with broast masala and 2-3 beated eggs coated with eggs
15. Now repeat the process on 3-4 times until chicken coated a thick layer.
16. Now take a deep wok add oil heat the oil and deep fry the chicken on low flame heat
17. Cook cover the lid until its golden brown take it out in a serving platter and serve with sauce.

Ingredients:

• 1.5kg chicken
• ½ tsp sea salt
• ½ tsp ground black pepper
• 4 garlic cloves, crushed
• 2 tbsp vegetable oil
• 2 tbsp sajji masala (a special spice mix, see Know-how below)
• Juice of 1 lemon

Method:

1. Rub the chicken all over with the salt, pepper and garlic. Heat a pan big enough to hold the chicken, then add the oil. When hot, add the chicken and cook, turning occasionally, for 5-6 minutes until the bird is lightly browned all over. Take off the heat and leave to cool.
2. Heat the oven to 190°C/170°C fan/gas 5. Put the chicken in a roasting tin and loosely cover with foil. Roast for 1 hour, basting the chicken several times with the juices, until the top is golden and the juices run clear when the thickest part of the meat is pierced with a skewer. If you have a digital thermometer, push it into the thickest part of the meat to check it has reached 70°C.
3. Lift the chicken onto a board and let it rest for 15 minutes, then cut into quarters. Sprinkle over the sajji masala, squeeze over the lemon juice, then serve with steamed rice.

Tips:

1. You can use the chicken sajji carcass to make a stock base for a great soup. Put it in a large pan with enough cold water to cover, then add 3 star anise, 1 cinnamon stick, a 5cm piece fresh ginger and some fresh coriander stalks. Bring to the boil, then simmer gently for 2 hours. Discard the carcass, strain the stock through a sieve, then reheat in a pan. Serve topped with shredded leftover chicken, a sprinkle of chaat masala (an Indian spice mix that’s widely available) and a squeeze of lime juice.
2. If you want to make your own Sajji masala, here’s how:
   In a pestle and mortar or spice grinder, grind 3 tbsp cumin seeds, 2 tbsp black peppercorns, the seeds from 6 green cardamom pods, 3 tbsp coriander seeds, 1 tsp sea salt, 1 tbsp fennel seeds and 1 tbsp amchoor/amchur (dried green mango) powder

Ingerdients:

 For Marination:

 1: boneless chicken 1 kg

 2: yogurt 1 cup

 3: cream 3 tbsp

 4: sweet chilli sauce 1 & 1/2 tbsp

 5: ginger & garlic paste 1 tbsp

 6: green chilli 4 (chopped)

 7: cumin seeds 1 & 1/2 tsp (dry roasted & crushed)

 8: coriander seeds 1 & 1/2 tsp (dry roasted & crushed)

 9: salt 1 & 1/2 tsp

 10: red chilli powder 1 & 1/2 tsp

 11: green cardamom powder 1/2 tsp

 12: garam masala powder 1 tsp

 13: nutmeg 1/4 tsp

 14: mace 1/4 tsp

 For Curry:

 1: oil 1/2 cup

 2: butter 40g

 3: onions 2 large (grind)

 4: dry fenugreek leaves 1 tsp

Recipe:

 1: marinate the chicken with all the ingredients, mix and keep aside for 2 hours.

 2: heat oil and butter add onion and fry till changes colour on high flame.

 3: now add the marinated chicken and fry on high flame till the chicken changes colour.

 4: add 1 cup of water and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is tender and oil comes on the surface.

 5: now add dry fenugreek leaves mix.

 6: serve hot with roti, naan, paratha.

Ingredients:

• Chicken (whole) 1
• Ginger garlic paste 2 tbsp
• White vinegar 4-5
• Salt as required
• Clarified butter ½ cup
• Black pepper powder 1 ½ tsp
• Dry pomegranate seeds 1 tbsp
• Cumin powder 1 tsp
• Fennel powder 1 tsp
• Coriander powder 1 tsp
• Cardamom powder ½ tsp

Method:

Marinate chicken with all the spices for overnight. Then add in a pan, place aluminum foil and bake in a pre heated oven for about 1 hour. In the end serve with rice.

Ingredients:

• 1 whole chicken with skin on

Chicken Brine

• Cold water as needed
• 1/2 cup vinegar
• 2 tbsp salt

chicken marinade

• 1/4 cup lemon juice
• 2 tsp salt
• 1 tbsp black pepper powder
• 1 tsp Green cardamom powder
• 1 tbsp Coriander seeds
• 2 tbsp cumin seeds
• 1 tsp carom seeds
• 4 green chilies
• cloves of garlic
• 1 inch pieces of ginger

Instructions:

Brining the chicken

1. Clean the cavity of your chicken and wash it well.
2. Place your chicken in a deep bowl or pot.
3. Add salt and vinegar.
4. Add enough cold water to submerge the chicken completely
5. Make sure all the salt has dissolved. Keep the chicken in the fridge overnight or atleast 12 hours.
6. After 12 hours, bring out the chicken and drain the brine. Rinse the chicken once and pat dry.

Chicken Marinade

1. Dry roast coriander seeds, ajwayen and cumin seeds in a pan until coriander seeds turn slightly golden brown.
2. Grind the spice mix coarsely. Add salt, black pepper powder and cardamom powder to the spice mix and mix well. This is your Sajji spice rub.
3. In the same grinder, add lemon juice, green chilies and garlic ginger and blend well to form a paste.
4. Mix only half of the spice mix with the chili paste to make a spicy paste.
5. Coat the chicken with the spice paste well, covering the cavity and nooks and crannies.
6. Let the cold chicken sit out marinated while it comes down to room temperature. (roughly about 15 to 20 mins)

Roasting the chicken.

METHOD ONE – Rotisserie Chicken

1. Truss the chicken with a thread or dental floss, trying its legs well and tucking the wings in.
2. Secure the chicken to The rotisserie rod of your oven.
3. Turn the oven on at 160 °C or 320 ° F and let the chicken cook for 40 to 50 mins or until the skin turns golden brown.

METHOD TWO – Oven Baked Sajji

1. Truss the chicken with a thread or dental floss, trying its legs well and tucking the wings in.
2. Preheat the oven at 160 °C.
3. Place chicken in a pan. And keep it in the middle rack of the oven.
4. Bake for 20 mins on one side and then flip and bake for another 20 mins.

CHICKEN WITHOUT SKIN

1. Preheat the oven at 200 °C or 400 °F.
2. Line a baking tray with parchment paper or spray with oil
3. Place your chicken in the tray and cover with foil.
4. Bake for 30 mins. Remove chicken sajji from the oven and remove foil. Coat the chicken with butter or ghee.
5. Place chicken bake in oven with the top grill on. Bake for another 10 mins, flipping halfway through for even color.

Nutrition Information:

 YIELD: 1 SERVING SIZE: 1
Amount Per Serving: CALORIES: 405TOTAL FAT: 16gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 11gCHOLESTEROL: 65mgSODIUM: 1200mgCARBOHYDRATES: 40gFIBER: 11gSUGAR: 11gPROTEIN: 29g

Ingredients:

• Whole chicken 1
• Vinegar ½ cup
• Chaat masala 1 tsp
• Salt ½ tsp
• Garlic 2 tsp
• Red chili powder 2 tsp
• Oil 2 tbsp

Ingredients For Pulao:

• Rice 1 kg
• Tomato 250 gm
• Onion 250 gm
• Bay leaves 4
• Plum 100 gm
• Whole black pepper 1 tsp
• Black cumin 2 tsp
• Salt 2 tbsp
• Green chili paste 2 tbsp
• Oil as required

METHOD:

Marinate chicken with vinegar, chat masala, salt, garlic, red chili powder and oil, and refrigerate overnight. Now bake it for 40 mins on 200 D. Now in required oil, fry onion till golden brown. Now add black cumin, tomato, whole black pepper, salt and bay leaves and mix well, add 2 glasses of water, plums, green chili paste, then add soaked rice in it. As the water gets dry, add chicken, cover and leave it for half an hour. Delicious sajji pulao is ready to serve.