Nagpur Style Saoji Chicken
1.Roast & Grind Spices: Dry roast whole spices (cardamom, cinnamon, clove, bay leaf, stone flower, caraway seeds, poppy seeds, coconut, dry chillies, coriander seeds, pepper). Cool and grind to a fine powder.
2.Sauté Base: Heat oil, splutter cumin seeds. Add chopped onions, sauté until translucent. Add ginger-garlic paste, cook till oil separates.
3. Add Spices : Mix in the ground spice powder, turmeric, red chilli powder, and salt. Cook till oil separates.
4. Cook Chicken: Add chicken, coat well with masala. Add water if needed. Cover and cook on medium heat till chicken is tender.
5. Finish: Turn off heat, garnish with chopped coriander. Serve hot with Jawaari Bhakri or Roti
“Nagpur-style Saoji Chicken, is a fiery delicacy from the Savji community of Vidarbha region, known for its bold spices and rich gravy, is now loved far and wide. It’s always a hit whenever I serve it at gatherings, amongst India diaspora - Spicy, Memorable, and much appreciated!”
- Mrs. Diptee Shailesh Girathe, Food Entrepreneur, Marathi Vyanjan, Singapore
