Saoji Chicken
Nagpur's Saoji masala applied to chicken — the same Halba-Koshi community's seventeen-spice masala (stone flower, marathi mokku, dry coconut, teppal, and large quantities of Nagpur's own dried red chilli among them) used to cook chicken pieces pressure-cooked until tender in a thick, very dark, extremely spiced gravy. The chicken absorbs the Saoji masala more quickly than mutton and the gravy reduces to a near-dry coating on the meat pieces if cooked longer — the 'korada' (dry) version preferred by many Nagpur families. No tomato puree or cream; the body comes entirely from the dry coconut and spice paste. The Saoji chicken is the everyday version of the Saoji preparation; the mutton is reserved for special occasions. Nagpur's dhaba culture has spread Saoji chicken to every corner of Vidarbha.
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Build a full meal around Saoji Chicken
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Recipe
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 tablespoons | Saoji masala |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a deep pan over medium heat.
- 2 Add chopped onions and sauté until golden brown.
- 3 Add ginger-garlic paste and sauté for another 2 minutes.
- 4 Add Saoji masala, turmeric powder, and red chili powder, and cook for 1 minute.
- 5 Add chicken pieces and salt, and stir well to coat the chicken with the spices.
- 6 Pour in water and bring to a boil.
- 7 Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For enhanced flavor, marinate the chicken with Saoji masala and salt for 30 minutes before cooking.