Sajji is originated from Balochistan (province of Pakistan) thats why it is also known as Balochi sajji. The authentic recipe include whole grilled lamb but chicken sajji can also be cooked. Sajji has skin with it and it is only marinated with salt. Chicken is held on skewers and grilled. Sajji has a crispy layer on it which enhances the taste of the dish. In Balochistan, it is served with a bread known as Kaak. Sajji in Karachi is eaten with Puri, In Lahore and Islamabad, the combination is sajji and rice. Lamb Saji is served with rice too. Pakistanis love to sprinkle chat masala and lemon juice on it.



  • 1 whole chicken with skin
  • 1 cup yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon red chili powder
  • 1 tablespoon garam masala powder
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Oil, for basting


  1. n a bowl, mix together yogurt, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, lemon juice, and salt to make a marinade.
  2. Wash the chicken and pat it dry. Make deep cuts in the chicken on both sides.
  3. Rub the marinade all over the chicken, making sure to get the marinade inside the cuts.
  4. Marinate the chicken for at least 4 hours or overnight in the refrigerator.
  5. Preheat the oven to 375°F (190°C).
  6. Place the chicken on a skewer or a roasting rack, and roast it in the preheated oven for 45-50 minutes, basting it with oil every 15 minutes.
  7. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
  8. Serve the chicken hot with lemon wedges, sliced onions, and green chutney. Enjoy your delicious chicken sajji!

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