Saoji cuisine comes from Nagpur and Vidarbha, developed by the Saoji community of weavers, who are known for intensely spicy mutton and chicken curries. Saoji bhojnalayas line the streets of Nagpur, and their curries are famous for a deep black-brown colour, a thick layer of red oil and heat that builds with every mouthful.
The flavour comes from Saoji masala, a mix of whole spices such as dagad phool, nagkesar, maratha moggu, star anise and black cardamom, roasted dark with dry coconut, onion and plenty of dried red chilli. The gravy is thin and oily rather than thick, meant to be soaked up with roti or bhakri, and the chicken is tender and coated in spice.
It is eaten with chapati, jowar roti, rice and raw onion, often with a glass of buttermilk to cope with the heat. In Nagpur, a Saoji meal is a weekend ritual. Mutton Saoji is just as famous, and many families cook it on Sundays. The dish is unapologetically hot, so serve it with plenty of cooling sides.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Vidarbha |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 75 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | chicken / dry coconut / red chillies / saoji masala |
Ingredients
For the Saoji masala
- 8-10 dried red chillies (spicy variety)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp poppy seeds
- 4 cloves
- 1 inch cinnamon
- 1 black cardamom
- 1 star anise
- 1 dagad phool
- 2 nagkesar (dried cassia buds)
- 1 maratha moggu
- 1/2 cup dry coconut, grated
For the curry
- 750 g chicken on the bone, curry cut
- 1/2 tsp turmeric
- 1 tsp salt plus more to taste
- 1/2 cup oil
- 2 large onions, finely sliced
- 1 1/2 tbsp ginger-garlic paste
- 1 tbsp red chilli powder
- 3 cups hot water
- 2 tbsp chopped coriander
Method
- Rub the chicken with turmeric and 1 tsp salt and set aside.
- Dry roast the whole spices and chillies on low heat for 3-4 minutes, stirring, until they darken and smell intensely aromatic. Remove and roast the coconut for 4-5 minutes until dark brown.
- Heat 2 tbsp oil and fry the sliced onions on medium for 10-12 minutes until very dark brown, almost black at the edges. Grind them with the roasted spices and coconut and a little water to a smooth, dark paste.
- Heat the remaining oil in a heavy pot on medium until hot. Add ginger-garlic paste and fry for 1 minute.
- Add the ground paste and fry for 8-10 minutes, stirring often, until it turns very dark and oil floats out clearly.
- Add red chilli powder and the chicken. Fry on medium-high for 6-8 minutes until the chicken is browned and coated.
- Pour in the hot water, add salt to taste and bring to a boil. Simmer covered on low for 20-25 minutes until the chicken is tender and a thick layer of red oil floats on top. Garnish with coriander.
Tips
- Saoji curry is meant to be oily; the oil carries the spice and is scooped up with roti.
- Roast the masala to a deep colour but stop before it smells burnt.
- Ready Saoji masala from Nagpur shops is a good shortcut.
Serve with
Chapati or jowar roti, steamed rice, raw onion and buttermilk.