Saoji Chicken | Nagpur Saoji Chicken Rassa
Saoji Chicken Nagpuri Style is a hot and spicy chicken curry, a true delicacy of Nagpur, Maharashtra. Saoji Chicken curry is made with a special hot and spicy Saoji masala which has a unique flavour. Total spice lovers delight!
Prep Time30 minutes mins
Cook Time45 minutes mins
Course: Main Course, Side Dish
Cuisine: Indian, Maharashtrian
Keyword: authentic saoji chicken curry, maharashtrian recipe, nagpur recipe, saoji chicken recipe, saoji masala recipe
Servings: 6 people
Author: Arpita@Gastronomic Bong
large thick bottomed pan
mixer grinder
skillet
Saoji Chicken curry
- 800-1 kg Chicken
- 1/2 tsp Turmeric powder
- 1/2-1 tsp Chilli powder
- Saoji Masala (recipe below)
- Salt as per taste
- 2-3 tbsp Oil
Saoji Masala
- 3 large Onions Thinly sliced
- 3/4 cup Desiccated Coconut /Dried coconut grated
- 12-14 Dried red chillies (I used half kashmiri chillies and half guntur for the spice)
- 2 Bay leaves
- 2 inch Cinnamon sticks
- 4-6 Green Cardamom
- 8 Cloves
- 2 Black cardamoms
- 1 Stone flower (Dagad phool)
- 1 tbsp Aniseeds/Fennel seeds
- 1 Mace
- 1 1/2 tsp Shahi Jeera
- 10 Black Peppercorns
- 2 tbsp Coriander seeds
- 2 tsp Poppy seeds/KhusKhus
- 2 inch Ginger
- 6-7 large Garlic cloves
- 2 1/2 tbsp Oil
Saoji Masala
Heat 1 1/2 tbsp oil in a pan and fry the onions until golden brown. You can add some salt to fasten the process.
Meanwhile another pan heat 1 tbsp of oil on medium low heat. Now add all he dry whole spices except the coconut,ginger and garlic and and saute until fragrant.
Finally add the coconut and saute until golden and fragrant.
Add fried onions, ginger, garlic, sauteed spices in a mixer grinder and ground it into a smooth paste with minimal water.
Saoji Chicken Curry
Marinate the chicken with turmeric powder, chilli powder and salt and keep it aside for 15 minutes.
In a large kadhai or pan heat oil on high heat. Add the marinated chicken and fry on high heat until it develops a lovely golden colour.
Now add the prepared saoji masala to the chicken and mix everything well.
Saute for 2-3 minutes with the masala.
Add water as per your desired consistency and bring it to a boil.
Then lower the heat and cover and cook for 30-35 minutes until the chicken is cooked through.
Serve it hot with rice, roti or bhakri along with onion and lime.