SAOJI CHICKEN CURRY RECIPE | NAGPUR SPECIAL SAOJI CHICKEN CURRY

Saoji Chicken Curry Recipe | Nagpur Special Saoji Chicken Curry | How To Make Saoji Chicken | Nagpuri Saoji Chicken Curry | Spicy Saoji Chicken Recipe | Chicken Rassa | Saoji Chicken Recipe | Saoji Masala Recipe | Saoji Chicken | Chicken Gravy


Ingredients for Saoji Chicken Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken - 1 kg (curry cut with bones)

Tempering:
- Bay leaf-2

Spice Powders:
- Turmeric powder - 1/2 tsp
- Red Chili Powder- 3 tsp
- Saoji Masala powder- 7 tbsp (Saoji Masala Recipe link -    • Saoji Masala Recipe  )

Fried Onion-coriander paste:
- Fried onions - 10 tbsp (from 250 gms net sliced onions)
- Coriander leaves with stems- 3 tbsp (9 gms)

Other Ingredients:
- Ginger garlic paste- 4 tsp
- Salt- 2 tsp+ pinch
- Refined oil - 5-6 tbsp

Preparation:

Slice the onions and fry in hot oil till golden. Remove and allow to cool.
Add it to a grinder along with the chopped coriander leaves & stems. Blend it smooth after adding 2-3 tbsp water.

Process:

- Heat oil in a curry pan and add the bay leaves. Give a stir and add the chicken pieces.
- Mix and fry on high heat for 4-5 mins till the pieces turn white/brown.
- Now add the ginger garlic paste, mix and keep frying for 2-3 mins on medium heat till the raw smell is gone.
- Add the turmeric powder, red chilli powder and 2 tsp salt, give a mix and fry on medium heat for 3-4 mins.
- Add the Fried Onion- Coriander leaves paste, give a mix and fry on medium heat for 3-4 mins.
- Now add the Saoji Masala powder and a pinch of salt and give a mix.
- Mix and fry on medium low/low heat for around 5 mins till the masala is fried well and oil separates.
- Add 450- 500 ml water, give a mix and cover & cook on low heat for around 12 mins till chicken is tender and oil separates.
- Serve with plain white rice or roti.










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