SAOJI / SAAVJI CHICKEN

Saoji or Saavji chicken is a very spicy preparation from Maharashtra. This comes from Nagpur region where there is a large Saoji community and their cuisine is supposed to be very traditional and spicy.Majority of the savji people are non vegetarian and hence preparation of variety of meat dishes is very common in the community.
The spicy, meaty delicacies are made out of chicken, mutton, goat and even fish, cooked with hot chilli pepper, poppy seeds, cardamom and coconut, in a sauce thickened by sorghum flour. . Small family style restaurants called Savjikhanavali or Saoji Hotel / Bhojanalaya, found in large numbers in places like Hubli, Bangalore, Belgaum in Karnataka, Nagpur and Solapur in Maharashtra.

Ingredients:
Chicken ... 500 gms or as needed (preferably with the bones)
Onion .... 1 large
Ginger .... 1 inch piece (grated)
Garlic .... 1 tbsp
Turmeric powder .. 1/2 tsp
Salt ................ to taste
Oil ............... 5-6 tbsps
Coriander leaves ... for garnishing.

For Saoji Masala :
Black pepper corns ... few
Cloves .................. 3-4
Dagad phool ........ 1 tsp
Shahi jeera / kummel seeds .. 1 tsp
Cumin seeds .................. 1 + 1 tsps
Fennel seeds / saunf ....... 1 tsp
Nutmeg ................ 1/8 tsp
Bay leaves ................... 2
Black cardamom ........ 1
Cinnamon stick ........... 1 inch piece
Green cardamoms ...... 4-5
Mace ......................... 1
Dry red chillies .......... 4-5 (use more if you like spicy)
Poppy seeds / khuskhus .... 1 tbsp
Dry dessicated coconut .... 2 tbsps
Jowar ka ata / sorgum flour .... 1 tbsp


Method:

1.  Dry roast the spices, poppy seeds, dessicated coconut and the sorghum flour separately on medium / low flame.

2. Grind them and set aside.

3. In a pan heat oil and add one tsp of cumin seeds.When they give out aroma, add the sliced onion and fry until light pink.







4. Tip in the ginger garlic and simmer.

5. Now add the turmeric powder aand salt.

6. Add the chicken pieces.

7. Saute for few minutes.

8. Now add sufficient water and bring to a boil. Cover and simmer to cook.

9. When the chicken is half done, add the Saoji masala 2 tbsps or as per your preference and stir well. Add more water if required and simmer until the chicken is done. Add coriander leaves and serve.






This sorghum flour gives a nice thick texture to the gravy.
This chicken tastes good with plain rice or bhakri.


Note: This masala can be made in large quantity and stored in an air tight container. The amount you add to the curry is as per your preference because it is quite spicy.

Posted in: Indian Cook