Nagpur, Maharashtra

Saoji chicken

Name: Saoji chicken
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Saoji
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 2 large sliced onion; 1/3 cup dry coconut desiccated coconut (unsweetened shredded coconut); 1 tbsp poppy seeds (white poppy seeds); 10 cloves garlic; 1 1/2 inch ginger; Whole spices, black cardamom, cloves, cinnamon, star anise, stone flower; 1 tsp black pepper; 1 tbsp coriander seeds; 8 to 10 dried red chillies dried red chilli; 2 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1/3 cup cooking oil (vegetable oil); a handful coriander leaves (cilantro); Salt, to taste; 2 1/2 cups water

Nagpur's blackened, fiery chicken curry. The spice level is not a dare. It's the default.

70 minTime

31 gProtein each

hotSpice

The Saoji kitchens2 chapters · 1 min read

Make it your way

Grandma's wayNagpur bhojanalaya strength.

The original

481kcalsame

31 gproteinsame

5 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g curry cut

Onion2 large, sliced

Desiccated coconut (unsweetened shredded coconut)⅓ cup dry coconut

Poppy seeds (white poppy seeds)1 tbsp

Garlic10 cloves

Ginger4 cm

Whole spicesblack cardamom, cloves, cinnamon, star anise, stone flower

Black pepper1 tsp

Coriander seeds1 tbsp

Dried red chilli8 to 10 dried red chillies

Red chilli powder (indian red chili powder)2½ tsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)⅓ cup

Coriander leaves (cilantro)a handful

Saltto taste

Water2½ cups

Method

5 steps

1Rub the chicken with turmeric, salt and a little chilli powder and rest 20 minutes.
2Dry roast coconut, poppy, whole spices, pepper, coriander seeds and dried chillies until dark and smoky. Fry the onions in 2 tbsp oil until nearly black at the edges. Grind all with garlic and ginger.
3Heat the rest of the oil until smoking, add the paste and red chilli powder and fry until oil separates.
4Add the chicken and fry 5 minutes, then add water. Cover and simmer until the chicken is cooked through and no pink remains, about 20 minutes.
5Finish with coriander. Serve with roti, bhakri or rice and lots of onion.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nagpur, Maharashtra

Saoji chicken

Nagpur's blackened, fiery chicken curry. The spice level is not a dare. It's the default.

70 minTime

31 gProtein each

hotSpice

The Saoji kitchens2 chapters · 1 min read

Make it your way

Grandma's wayNagpur bhojanalaya strength.

The original

481kcalsame

31 gproteinsame

5 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g curry cut

Onion2 large, sliced

Desiccated coconut (unsweetened shredded coconut)⅓ cup dry coconut

Poppy seeds (white poppy seeds)1 tbsp

Garlic10 cloves

Ginger4 cm

Whole spicesblack cardamom, cloves, cinnamon, star anise, stone flower

Black pepper1 tsp

Coriander seeds1 tbsp

Dried red chilli8 to 10 dried red chillies

Red chilli powder (indian red chili powder)2½ tsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)⅓ cup

Coriander leaves (cilantro)a handful

Saltto taste

Water2½ cups

Method

5 steps

1Rub the chicken with turmeric, salt and a little chilli powder and rest 20 minutes.
2Dry roast coconut, poppy, whole spices, pepper, coriander seeds and dried chillies until dark and smoky. Fry the onions in 2 tbsp oil until nearly black at the edges. Grind all with garlic and ginger.
3Heat the rest of the oil until smoking, add the paste and red chilli powder and fry until oil separates.
4Add the chicken and fry 5 minutes, then add water. Cover and simmer until the chicken is cooked through and no pink remains, about 20 minutes.
5Finish with coriander. Serve with roti, bhakri or rice and lots of onion.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Saoji chicken

Make it your way

Ingredients

Method

Saoji chicken

Make it your way

Ingredients

Method

Make it a meal