Nagpur Special Saoji Chicken Curry
Nagpur Special Saoji Chicken Curry is a spicy and delicious chicken curry from Nagpur, India. Here’s how to make Nagpur Special Saoji Chicken Curry at home.
Nagpur, the third-largest city in Maharashtra, is well-known for its spicy food. Saoji chicken curry is a dish made in the Nagpur region of India. The dish is made with a special type of chicken called Saoji chicken, which is a white meat chicken that is native to the region.
The chicken is marinated in a blend of spices that includes turmeric, cumin, and red chili powder, and then cooked in a curry sauce. Nagpur is also known for its street food, which is considered some of the best in India. The dish is typically served with rice or roti.
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How do you know when chicken curry is cooked?
There are a few telltale signs that chicken curry is cooked. The chicken will be cooked through and no longer pink, the gravy will be thickened, and the spices will have melded together to create a rich, complex flavor. If you’re not sure whether the chicken curry is done, just poke it with a fork to see if the juices run clear.
Can I make chicken curry ahead of time?
Yes, chicken curry can be made ahead of time. In fact, it tastes even better if made the day before. Simply follow the recipe as written, but don’t cook the chicken or the rice. Instead, store them separately in airtight containers in the fridge. When you’re ready to eat, cook the chicken and rice according to the recipe instructions, then reheat the curry on the stovetop.
What is saoji Masala?
Saoji masala is a popular spice mix used in the cuisine of the Marathi people, who are from the state of Maharashtra in India. The mix is made up of a variety of spices, including cardamom, cloves, cumin, black pepper, and bay leaves. It is often used to flavor chicken curry dishes.
Which part of chicken is best for curry?
When it comes to chicken curry, many people debate about which part of the bird is best for the dish. The thigh, breast, or leg?
Some argue that the thigh is the best part of the chicken for curry because it is dark meat and has more flavor. Others say that the breast is better because it is not as fatty as the thigh. And others still believe that the leg is the best part because it has a lot more flavor than other parts of the chicken.
In the end, it really depends on your preferences and what you are looking for in a curry. If you are looking for a dish with lots of flavors, then the leg would be a good choice. If you are looking for something lighter, then the breast might be a better option.
What is the secret to a good curry?
When it comes to making a great chicken curry, the secret is all in the spices. By using a combination of fragrant spices like cumin, coriander, and turmeric, you can create a flavorful and aromatic dish that will have everyone coming back for more. Another key ingredient is coconut milk, which adds richness and depth of flavor to the curry. Finally, don’t forget to add a touch of sweetness by using fresh ginger or honey. With these tips, you’ll be able to make your own delicious chicken curry in no time!
Nagpur Special Saoji Chicken Curry Recipe
Ingredients For Making Nagpur Special Saoji Chicken Curry Recipe
1 kg (curry cut with bones) – Chicken
For Tempering:
Bay leaf-2
Spice Powders:
- Saoji Masala powder – 7 tbsp
- Turmeric powder – 1/2 tsp
- Red Chilli Powder- 3 tsp
Fried Onion-coriander paste:
- Fried onions – 10 tbsp (from 250 gms net sliced onions)
- Coriander leaves with stems – 3 tbsp (9 gms)
Other Ingredients:
- Ginger garlic paste- 4 tsp
- Refined oil – 5-6 tbsp
- Salt- 2 tsp+ pinch
Directions For Making Nagpur Special Saoji Chicken Curry Recipe
Preparation Process:
- First of all, slice the onions and fry them in hot oil until golden in a pan. After that remove them and let them cool.
- Now, add it to a grinder along with chopped stems and coriander leaves, blend it smooth after adding 2-3 tbsp of water.
Directions:
- Take a pan and heat oil and add the bay leaves, give a light stir and add the chicken pieces.
- Now, mix and fry them on high flame for around 4-5 minutes until the chicken pieces turn white/brown.
- Add garlic ginger paste, mix gently and keep frying for around 2-3 minutes on medium flame until the raw smell is gone.
- Add red chilli powder, turmeric powder, and 2 tsp of salt, give a gentle mix and fry on medium flame for around 3-4 minutes.
- Add coriander leaves, and fried onion paste, give a nice mix and fry on medium flame for around 3-4 minutes.
- Now, add saoji masala powder and pinch of salt and again give a proper mix.
- Mix and fry on medium low flame for around 5 minutes until the masala is fried well and oil separates.
- Add 400-500ml water, give a proper mix and cover with a lid and cook on low flame for around 12-13 minutes until chicken pieces are tender and oil separates.
- Finally, serve hot with plain white rice or roti, or as per your desire.
Recipe Credit: Spice Eats
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