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.