Welcome back to Banglar Rannaghor! 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.
Ingredients:
For the Saoji Spice Mix:
Green Cardamom: 5
Cloves: 3
Mace: 1
Small Cinnamon Sticks: 2
Black Pepper: 1 tsp
Bay Leaves: 2
Coriander Seeds: 1½ tbsp
Cumin: 1 tsp
Fennel Seeds: ½ tsp
Nutmeg: ¼
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
Black Cardamom 1, seeds only
Small Dry Coconuts: 2
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
Instructions:
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!
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