Today, we're taking your taste buds on an unforgettable journey with our Mouthwatering Saoji Chicken Curry. Trust us, this is unlike ANY chicken curry you've had before—it's next-level flavorful!
Why You Need To Try This Recipe
Rich & Aromatic Spice Blend: We're using a unique blend of spices like green cardamom, black cardamom seeds, and charred coconut. Your kitchen will smell divine!
Mom-Approved: Even if you're not a fan of meat, like my mom, you won't be able to resist this dish. It's that good!
Authentic Yet Simple: We've streamlined the cooking process without sacrificing flavor, so anyone can make this at home.
For the Saoji Spice Mix:
Green Cardamom: 5
Small Cinnamon Sticks: 2
Black Pepper: 1 tsp
Bay Leaves: 2
Coriander Seeds: 1½ tbsp
Cumin: 1 tsp
Fennel Seeds: ½ tsp
Star Anise: ½
Chana Dal: 1 tbsp
Stone Flower or Patthar ka Phool: ½ tsp
Shah Jeera: ½ tsp
Dry Red Chili: 4-5
Poppy Seed: 1 tbsp
Small Dry Coconuts: 2
Black Cardamom 1, seeds only
For the Curry:
Curry Cut Chicken Pieces: 1 kg
Cooking Oil: 4 tbsp
Hing (Asafetida): ¼ tsp
Sliced Onion: 2 cups
Fresh Coriander, chopped: ½ cup
Ginger Paste: 1 tbsp
Garlic Paste: 1 tbsp
Turmeric: ½ tsp
Red Chili Powder: 2 tsp (We used Kashmiri Chili for color)
Salt: 1¼ tsp (to taste)
Hot Water: 1½ cups
A Pinch of Sugar
Green Chili: 4-5
Fresh Coriander, chopped (for garnish): 2 tbsp
Make the Saoji Spice Mix:
Toast all the spices on a skillet over low-medium heat until fragrant. Be cautious not to burn them!
Char the dry coconuts until they have good burn marks. Cut into small pieces.
In a spice grinder, blend all the toasted spices and charred coconut. Your Saoji spice mix is ready!
Prepare the Curry Base:
In a deep pan or wok, heat 1 tbsp of oil and sauté 2 cups of sliced onions with ¼ tsp of salt until they soften.
Blend the sautéed onions with ½ cup of fresh coriander.
Make the Curry:
In the same pan, heat 4 tbsp of cooking oil and add ¼ tsp of hing.
Add the onion and coriander paste, and sauté for 4-5 minutes on low-medium heat.
Add 1 tbsp each of ginger and garlic paste. Mix well.
Add ½ tsp of turmeric and 2 tsp of red chili powder, followed by the Saoji spice mix. Stir well.
Add the chicken pieces, mix them with the spices, and sauté over medium heat for 5 minutes.
Cover and cook for 3 minutes, allowing the chicken to release its juices.
Add 1½ cups of hot water, cover and simmer for 30 minutes on low heat. Stir occasionally.
Add a pinch of sugar, 4-5 green chilies, and 2 tbsp of chopped coriander. Cover and cook for another 10 minutes on the lowest heat setting.
And there you have it, friends! A mouthwatering Saoji Chicken Curry that's sure to be a hit at your dinner table. Serve it with naan or steamed rice, and you're set for a culinary journey to remember. Don't forget to tag us if you try this recipe. Until next time, keep cooking and keep enjoying!