VegetarianZarda
65 min · 958 kcal · Desserts · Indian
Indian
Sajji
The Balochi classic: chicken slashed to the bone, cured in nothing but coarse salt, lemon and green papaya, then turned slowly beside a fire until the skin blisters and the meat falls off. Salt-forward and smoky rather than spiced, finished with chaat masala and lemon.
Method
- Pat the 300 g chicken leg quarter dry. With a sharp knife, cut 4-5 deep slashes right down to the bone through the thigh and drumstick — this is what lets the salt reach the centre and the heat cook the joint through without drying the surface.
- In a small bowl mix 1.5 tsp coarse sea salt, 1 tbsp green papaya paste, 1 tbsp lemon juice and 0.25 tsp coarsely ground black pepper into a slack paste. Sajji is deliberately unspiced: the papaya tenderises and the salt cures.
- Massage the paste hard into every slash and under the skin. Cover and refrigerate at least 3 hours, ideally overnight, turning once. Take it out 20 minutes before cooking so it loses its chill.
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759kcal
50gprotein
5gcarbs
60gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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