Saoji Chicken - Nagpur

• Black pepper

  5 g

• Chicken

  curry cut

  400 g

• Coriander seeds

  10 g

• Dried coconut flakes

  grated

  40 g

• Dried red chilli

  6 pc

• Ginger-garlic paste

  30 g

• Oil

  45 ml

• Onion

  sliced

  150 g

• Poppy seeds

  15 g

• Red chili powder

  8 g

• Salt

  to taste

• Turmeric powder

  3 g

Add to Cart

Flavor profile

Method

1. 1Dry roast poppy seeds, dry coconut, coriander, bay leaf and stone flower.
2. 2Add dry chillies and peppercorns, roasting until dark and aromatic.
3. 3Grind the toasted spices with water into a thick black masala.
4. 4Heat oil and fry sliced onions until well browned.
5. 5Add ginger-garlic paste and cook until the raw smell goes.
6. 6Add chicken with turmeric and chilli powder, searing thoroughly.
7. 7Stir in the ground masala and fry until oil separates.
8. 8Add hot water and simmer covered until the chicken is tender.
9. 9Adjust salt and serve blazing hot with rice.