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You need to prepare Chicken Marination:.
Provide chicken (karahi cut).
You need yogurt.
Provide chaat masala.
You need to prepare black pepper powder.
Prepare Salt.
You need garam masala.
Use coriander crushed.
You need to prepare red chilli powder.
Use tikka masala.
Prepare turmeric powder.
Prepare For cooking:.
Prepare oil.
Provide ginger garlic paste.

Short Tips:

- Sometimes all the dish needs is a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

In a big mixing bowl add yogurt and all the spices and mix well..
Then add washed and cleaned chicken into it and refrigerate for atleast one hour or overnight..
In a wok or pot add oil and ginger garlic paste and sauté for 30 seconds..
Add chicken and cook on medium high flame for 15-20 minutes. Keep half marination aside..
When chicken is half cooked, cook on medium low flame and cover it. Cook till the water becomes a thick gravy. Add the remaining gravy..
Serve with Sajji rice..

Sajji (Balochi and Urdu: سجی) is a dish originating from the Balochistan province of Pakistan. Triditional sajji and authentic sajji consists of whole lamb but on commercial level it is mostly made with chicken due to its cheap rates, in skewers (fat and meat intact), marinated only in salt. Balochi Sajji Chicken Sajji Pakistani Street Food. Chicken Sajji چکن سجی Without Tandoor Balochi Sajji With Rice Kitchen With Amna. It consists of whole lamb or chicken, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals.

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