Sajji

Sajji came to Punjab from Balochistan and we cook it the traditional way: the whole chicken is salted, lightly spiced and roasted slowly beside the coals so the skin crisps while the meat stays moist. It is a dish built for sharing.

Mutton matka sajji takes it further: the meat is sealed in a clay matka and cooked low and slow until it is tender enough to pull apart with a fork. Both are worth ordering ahead for larger groups.