Скачать или смотреть AUTHENTIC Saoji Chicken Curry | Nagpur Vidarbha Style SPICY Chicken Curry | अस्सल सावजी मटण करी

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Ingredients:

For the Saoji Masala (Spice Paste):
Whole Spices (to be dry roasted):
2-3 tbsp Coriander seeds (Dhaniya)
1 tsp Caraway seeds (Shahijeera)
1 tsp Cumin seeds (Jeera)
4-5 Black cardamoms (Badi Elaichi)
3-4 Green cardamoms (Choti Elaichi)
8-10 Cloves (Laung)
10-12 Black peppercorns (Kali Mirch)
1-inch Cinnamon stick (Dalchini)
1-2 Bay leaves (Tej Patta)
1 tsp Poppy seeds (Khus Khus) OR SESAME SEEDS
1 tbsp Jowar Atta (Sorghum Flour) - optional, but traditional for thickening
8-10 Dried red chilies (adjust to your spice preference; use a mix of Byadgi for color and a spicier variety for heat)
1-inch piece of Nutmeg (Jaifal)
1 Mace (Javitri)
1 Star Anise (Chakri Phool)
1 tsp Stone Flower (Dagad Phool) - essential for authentic flavor

Other Masala Ingredients:
1/4 cup Dried coconut slices or grated dried coconut (to be charred/roasted)
2 medium Onions, sliced
1 tbsp Ginger-garlic paste (or 1 inch ginger + 8-10 cloves garlic)
A few sprigs of fresh Coriander leaves (with stems for blending)
1/4 cup Spinach leaves (optional, adds color and slight thickness)
1 tbsp oil for frying onions

For the Chicken Curry:
750g - 1 kg Chicken, curry cut (bone-in pieces recommended for flavor)
2-3 tbsp groundnut oil (or a mix of oil and ghee)
1/2 tsp Turmeric powder (Haldi)
1-2 tsp Red chili powder (adjust to preference, in addition to dried chilies in masala)
Salt to taste
Water, as needed for gravy consistency
Fresh Coriander leaves, for garnish

Equipment:
Non-stick pan or kadhai for roasting spices and cooking
Blender/mixer grinder

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