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Chicken Sajji

Name: Chicken Sajji
Total time: 95 min
Yield: 4
Ingredients: 1200 g Chicken, whole chicken, skin on, cleaned and pierced all over with a knife; 30 g Raw papaya (tenderizer), grated or blended into a smooth paste; 60 g Yogurt, whisked smooth; 20 g Garlic, crushed to a paste; 20 g Ginger, crushed to a paste; to taste Salt; 1 tsp Black pepper, coarsely crushed; 2 tbsp Clarified butter, for basting while roasting; 1 tsp Cumin seeds, lightly crushed; 1 tsp Red chilli powder, optional, for those who like extra heat; 1 pc Lemon, cut into wedges, for serving

95 min Medium 4 servings

Serves 4 · Total 95 min · Prep 20 min · Cook 75 min

Updated on 1 October 2026

Photo: Mustafa usman / CC BY-SA 4.0

Chicken Sajji is a simple Balochi specialty: a whole chicken marinated with just salt, raw papaya and a touch of yogurt, then slow-roasted until smoky and tender. Traditionally skewered and cooked beside an open fire pit, this home version uses the oven. Served with plain rice, it is a favourite at gatherings and roadside dhabas across Pakistan.

Quick answer: 95 min in total · serves 4 · main ingredients: Chicken, Raw papaya (tenderizer), Yogurt, Garlic · amounts in metric and US

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Ingredients

Metric US

1200 g 2.6 lb Chicken, whole chicken, skin on, cleaned and pierced all over with a knife
30 g 2 tbsp Raw papaya (tenderizer), grated or blended into a smooth paste
60 g 0.25 cup Yogurt, whisked smooth
20 g 1.5 tbsp Garlic, crushed to a paste
20 g 1.5 tbsp Ginger, crushed to a paste
to taste to taste Salt
1 tsp 1 tsp Black pepper, coarsely crushed
2 tbsp 2 tbsp Clarified butter, for basting while roasting
1 tsp 1 tsp Cumin seeds, lightly crushed (Optional)
1 tsp 1 tsp Red chilli powder, optional, for those who like extra heat (Optional)
1 pc 1 pc Lemon, cut into wedges, for serving (Optional)

Steps

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Clean the whole chicken and pat it dry; pierce the flesh all over with a knife so the marinade can soak in.
In a bowl, mix the raw papaya paste, yogurt, ginger paste, garlic paste, salt, black pepper and cumin into a smooth marinade.
Rub the marinade all over the chicken, inside the cavity and under the skin as well.
Cover and marinate in the fridge.
⏱ Marinating · 90 min
Preheat the oven to 200°C (400°F) and set a wire rack over a roasting tray.
Place the chicken on the rack, breast-side up, to mimic sajji's open skewer-roasting.
Roast, basting with ghee every 20 minutes, until deeply golden and the juices run clear.
⏱ Oven roasting · 60 min
Switch the oven to broil/grill for a smoky, charred finish on the skin.
⏱ Charring finish · 5 min
Rest the chicken before carving so the juices settle.
⏱ Resting · 10 min
Carve and serve hot with plain steamed rice and lemon wedges.

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Frequently asked questions

How long does Chicken Sajji take?

95 minutes in total: about 20 minutes of prep and 75 minutes of cooking.

Is Chicken Sajji hard to make?

Degchi rates it medium. The method has 10 steps, and 4 of them have a timer you can start on this page.

How many people does Chicken Sajji serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Chicken Sajji halal, vegetarian or eggless?

It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Chicken Sajji?

Everyday staples that Degchi counts as pantry basics: salt. Spice-box items: black pepper. Fresh items you will probably need to buy: chicken, raw papaya (tenderizer), yogurt, garlic, ginger, clarified butter.

Any tips for making Chicken Sajji?

Traditional Balochi sajji keeps spices minimal — salt and raw papaya do most of the work, so don't overload it with masala. Most homes don't have a sajji fire pit — a hot oven with a wire rack, basted often, gets you close; a vertical rotisserie stand works even better if you have one.