Chicken Saoji Recipe

About this recipe

Chicken Saoji is a fiery and flavorful delicacy from the Vidarbha region of Maharashtra, India. This rustic dish is known for its bold spices, intense aroma, and deeply satisfying taste, making it an ideal choice for hearty family dinners. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 500 g Onion
• 100 g Til
• 100 g Khus Khus
• 100 g Badishep Big Premium
• 100 g Dhaniya Gavran Premium
• 200 ml Mustard Oil
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Jeera
• 25 g Whole Black Pepper
• 50 g Cloves
• 20 g Cinnamon
• 100 g Salt
• 100 g Tej Patta

Instructions

1. 1. Clean and wash the chicken thoroughly. Cut it into medium-sized pieces and set aside.
2. 2. Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, bay leaf, sesame seeds, and poppy seeds in a pan over medium heat until aromatic. Allow them to cool.
3. 3. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. This forms the Saoji masala.
4. 4. Heat oil in a large pan or kadhai over medium heat. Add the chopped onions and sauté until golden brown.
5. 5. Add the ginger-garlic paste to the onions and sauté for 2 minutes until the raw smell disappears.
6. 6. Add the turmeric powder, red chili powder, Saoji masala, and salt. Cook the spices for 2 minutes, stirring continuously to prevent burning.
7. 7. Add the chicken pieces to the pan and mix well so they are coated with the spices. Cook for 5 minutes, stirring occasionally.
8. 8. Pour in the hot water and bring the curry to a boil. Reduce the heat to low, cover the pan, and let it simmer for 10 minutes, or until the chicken is fully cooked and tender.
9. 9. Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or bhakri.