Sunday, 20 October 2019

Saoji Chicken Curry


Saoji style Cuisine mainly comes from the region of Nagpur, some parts of Maharashtra and Karnataka where the Saoji Community resides. They are mainly non vegetarians and loves to have hot and spicy food. The Saoji masala can be used to make mutton, fish or eggs.



For Saoji Masala 
Ingredients 
2 tbsp Coriander seeds 
1 tsp Cumin seeds
1 tsp Shahi Jeera 
1/2 tsp Fennel seeds
8 Dry Red Chillies broken into pieces 
8 to 10 Black pepper corns
1 inch Cinnamon stick 
1 Black Cardamom 
4 Green Cardamom 
4 Cloves 
1 Mace
1 Star Anise 
1 tsp Dagad Phool / Stone Flower 
1/4 piece Nutmeg 
2 Bay leaves 
1 tsp Poppy Seeds
1 tsp Rice
2 tbsp Dry Grated Coconut / Dessicated coconut 
1 tbsp Jowari Atta / Sorghum Flour  
2 medium size Onions Roughly chopped 
8 Garlic Cloves 
1 medium piece of Ginger 
3 tbsp Oil 


Method 
Add 1 tbsp oil in a pan, add the all the ingredients except coconut, sorghum flour, onion, garlic and ginger. Roast the ingredients until you get a good aroma from the masala. Remove and keep it aside. 
Next dry roast the dessicated coconut on very low flame until it gives out an aroma and changes colour. Remove from the pan.Now roast the sorghum flour until the colour changes, but not burn. Let the ingredients cool. Meanwhile in the same pan add 2 tbsp oil, add the onions, garlic and ginger, sauté until the onions are golden brown in colour. 
Add all the ingredients into a grinder and grind all the ingredients to a fine paste. Keep it aside. 

To make the Saoji Chicken 
Ingredients 
1 kg Gauti Chicken 
Wet Masala paste 
Salt to taste 
1 tsp Turmeric powder 
4 to 6 tbsp Oil



Method 
Take a pressure pan, add the oil, once the oil heats up, and the chicken and sauté it for 2 minutes. Add salt and turmeric powder, continue to sauté for another 3 to 4 minutes. Add the wet masala paste and continue to cook for 10 minutes on low medium flame or until the oil separates from the masala. Add 2 cups of water and continue to cook until the chicken is cooked and tender or pressure cook it until 2 whistles. Serve it with roti and salad. 



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