Скачать или смотреть Authentic Nagpuri Saoji Chicken Recipe | Spicy Desi Chicken That Will Blow Your Mind!

🚨 Nagpur’s Secret Spicy Chicken! | Saoji Chicken Recipe

Brace yourself for a fiery, authentic Saoji Chicken — a legendary Nagpuri-style recipe packed with bold spices and a rustic masala made from scratch. This dish is not for the faint-hearted! Get ready to dive into the heat, the flavor, and the magic of Saoji cooking. 🍛🔥

✅ Prep Time: 30 mins
✅ Cook Time: 40 mins
✅ Serves: 2 hungry spice lovers
📍 Inspired by the streets of Nagpur

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🌶️ Ingredients
FOR SAOJI MASALA (dry-roast and grind):
Fennel Seeds (Saunf) – 1 tsp
Coriander Seeds – 2 tsp
Dagad Phool (Stone Flower) – 1 tbsp
Khaskhas (Poppy Seeds) – 1 tsp
Dry Bedgi Red Chillies – 4 nos
Dry Kashmiri Chillies – 4 nos
Cumin Seeds – 1 tsp
Chana Dal – 1 tsp
Cinnamon Stick – 2 inch
Mace (Javitri) – 1 piece
Cloves – 4 to 6 pcs
Black Cardamom – 1 pod
Bay Leaves – 2 nos
Black Pepper – 8 to 10 pcs
Star Anise – 1 piece
Grated Dry Coconut – 3 tsp

FOR CHICKEN CURRY
Mustard Oil – 150–250 ml
Chopped Onion – 3 medium
Green Chilli Paste – 2–4 tsp (adjust to taste)
Chicken (with bones) – 150 g
Marination: Salt, Ginger-Garlic Paste, Turmeric, Red Chilli Powder

🍗 COOKING METHOD
Make the Saoji Masala
1. Dry roast all the masala ingredients including grated coconut on low flame for 5–8 minutes till aromatic.
2. Let it cool and coarsely grind it into a powder.
3. Prepare the Gravy Base
4. Dry roast chopped onions in a pan until browned.
5. Mix the onions with the ground masala and blend into a thick, wet paste.
6. Cooking the Chicken
7. In a deep pan, heat mustard oil until smoky. Add green chilli paste and sauté.
8. Add the marinated chicken and sauté until it is 50% cooked.
9. Add red chilli powder and cook until the oil starts separating.
10. Add the wet masala paste and cook till the chicken is 80% done. Cover the lid to trap flavors.
11. Add water to adjust the consistency of the gravy. Stir well and bring to a boil.
12. Let it simmer on low heat for 3–4 minutes till you see oil separation.
13. Final Touch: Garnish with fresh coriander leaves.

Serve hot with steamed rice, chapati, or jowar bhakri, and a side of chopped onions.

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