Baluchi-style chicken sajji
- May 2016
- Serves 4-6
- Hands-on time 15 min, oven time 1 hour
Why not try Sumayya Usmani‘s spicy masala whole chicken recipe as an alternative to a traditional Sunday lunch? Read on to discover how to make the special spice mix, which includes cumin, cardamom and black pepper.
- 8g (1.3g saturated)
- 1.7g (0.2g sugars)
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.
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 – from Asian shops and theasiancookshop.co.uk.
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