New Delhi: Chef Harpal Singh Sokhi has recently expanded his chain of restaurants by opening an 11th outlet in Connaught Place with a vision to create modern cuisines and add the tadka of Indian flavours. Sokhi has previously launched Karigari restaurants in Noida, Faridabad, and Gurgaon. The restaurant Karigari is more than just a seating space for food, it is a vision brought to life by Chef Harpal Singh Sokhi, of adding Punjabi and authentic Indian flavours from various regions to a plate and serving the modern taste palates.
Located in one of the capital’s most bustling commercial hubs, Karigari’s latest launch aligns with its strategy of tapping into high-footfall urban areas, offering regional Indian cuisine with a modern twist. This newest outlet has been established by co-founders and CEOs Yogesh Sharma and Manish Sharma.
From the delicious palak patta chaat, bela chameli sharbat, fusion waffle jalebi to chicken sajji, daura gucchi mushroom to butter chicken with charcoal naan, each dish served at the restaurant is a testament to perfection and a vision brought to life to give people an experience worth living for.
Chicken Sajji Recipe by Chef Harpal Singh Sokhi
Ingredients:
For Marination:
- Whole chicken (with skin or skinless) – 1 (around 1.2 to 1.5 kg)
- Salt – 1 tbsp (adjust to taste)
- Vinegar or lemon juice – 2 tbsp
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Green chilli paste – 1 tsp
- Crushed black pepper – 1 tsp
- Crushed cumin – 1 tsp
- Yoghurt – 3 tbsp (optional, not traditional, but helps with tenderness)
For Stuffing (optional):
- Boiled rice – 1 cup (lightly salted, for stuffing if roasting whole)
- Whole green chillies – 2
- Fresh coriander – handful (chopped)
- Lemon wedges – 2
Basting (optional):
- Butter or oil – 2 tbsp
- Lemon juice – 1 tbsp
Instructions to prepare:
- Clean and Marinate the Chicken:
- Wash and pat dry the chicken. Prick the meat with a fork or make light cuts for better absorption.
- Mix all marination ingredients in a bowl.
- Rub the marinade generously over the chicken (inside and out if stuffing).
- Let it marinate for at least 4–6 hours, ideally overnight in the refrigerator.
- Prepare Stuffing:
- Mix boiled rice with chopped green chillies, coriander, and lemon wedges.
- Stuff the chicken cavity with this rice mixture and tie the legs with kitchen twine to keep it intact.
- Roasting Methods:
Option A: Oven Roasting
- Preheat oven to 180°C (350°F).
- Place chicken on a rack in a roasting pan or hang vertically using a skewer in a tandoor-style setup.
- Roast for 45–60 minutes, turning occasionally and basting with butter/lemon mix.
- Cook until skin is crispy and internal temperature reaches 75°C (165°F).
Option B: Stove Top or BBQ
- Use a large pot or pan with a stand or wire rack. Roast covered on low heat for about 1–1.5 hours.
- Or use a charcoal grill and rotate the chicken slowly for a smoky flavour.
- Finishing Touch:
- Once cooked, rest the chicken for 10 minutes.
- Sprinkle with additional black pepper or lemon juice if desired.
Serving:
- Serve hot with naan, raita, green chutney, or stuffed rice from the cavity.
- Garnish with lemon wedges and fresh coriander.
What makes Chicken Sajji so special
The visionary which brought the 11th outlet of Cannught Palce to life, Manish Sharma Co-Founder of Karigari shares with News9 that, “As the person responsible for shaping the vision of Karigari, I’m constantly looking for dishes that don’t just taste great, but also carry a soul, a story, and a legacy. When Chef Harpal presented the idea of Chicken Sajji, I knew right away this dish was more than just food—it was a living tribute to culture, history, and personal heritage.”
He added, Chef Harpal’s journey with this recipe—from discovering its roots in the North West Frontier region during his iconic show Grand Trunk Rasoi, to giving it his own signature twist—is a reflection of the values we hold at Karigari: authenticity, storytelling, and craftsmanship.
The making of chicken sajji so special and adding it to th menu, brings heritage to the plate, rooted in the traditions of Rawalpindi, the birthplace of Chef Harpal’s mother, making it deeply personal and emotionally resonant. It also reflects deep culinary research – the kind of thoughtfulness and detail that separates great food from forgettable meals.
Manish added that it represents our brand’s ethos – blending history with innovation, honouring roots while appealing to today’s diner. As an owner, I see Chicken Sajji not just as a best-seller, but as a pillar of what Karigari stands for—passion, authenticity, and a respect for stories that deserve to be told through food.
Located in one of the capital’s most bustling commercial hubs, Karigari’s latest launch aligns with capturing hearts with mouthwatering and delicious food. Here is all you need to know about how to make the most selling chicken sajji and what makes it so special. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
