Chicken Sajji

This is a curry from the Pakistani state of Balochistan.
It is traditionally cooked as a marinated whole chicken but I have converted it using the same spices to a single portion in the BIR (British Indian Restaurant) style with ingredient changes to suit. Various recipes for this can be found on the internet. It can be a hot and quite tasty curry.

Ingredients

For 1	...Continued
2 - 3 tbspn oil	¼ tspn ajwain seeds
1 green chilli (approx 15 - 30 gm prepared weight)	¼ tspn green cardamom powder
½ tspn ginger (grated)	¼ tspn turmeric
½ tspn garlic (crushed)	300 ml c46 curry base sauce (see note 1)
1 tspn chilli powder	1 portion c41 pre-cooked chicken
1 tspn achari masala	¼ tspn salt
1 tspn ground cumin	50 gm potato
½ tspn ground black pepper	1 tbspn lemon juice
½ tspn ground coriander

Preparation

De-seed, or not, depending on your heat tolerance, and roughly chop the green chilli.
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
Peel the potato and cut into approx 1 inch cubes, then boil until tender, drain and set aside.

Cooking - 8½ min

Heat the oil in a suitable pan and fry green chilli, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring for ½ min.
Add the chilli powder, achari masala, ground cumin, ground black pepper, ground coriander, ajwain seeds, green cardamom powder and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, salt and potatoes and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in the lemon juice and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the original colour and consistency.

The main ingredients

Click image to enlarge

The finished meal

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