An intensely spicy and aromatic chicken curry from Nagpur, Maharashtra. This dish gets its unique dark color and fiery flavor from a special blend of roasted spices called Saoji masala. A true delight for spice lovers.
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Saoji Chicken, Jowar Bhakri and Lachha Pyaaz
Perfectly spiced Saoji chicken with jowar bhakri – an energy-giving, soul-satisfying meal for any night!
This maharashtrian dish is perfect for dinner. With 1047.03 calories and 57.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Black Cardamom
4 pcs Green Cardamom
2 pcs Bay Leaf
1 pcs Star Anise
1 tbsp Stone Flower (Also known as Dagad Phool)
1 tbsp Poppy Seeds (Also known as Khus Khus)
10 pcs Dried Red Chillies (Use a mix of mild (like Byadgi) and hot (like Guntur))
10 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
2 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Salt (Or to taste)
3 cup Hot Water
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Dry Saoji Masala
Place a heavy-bottomed pan on low heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, black and green cardamoms, bay leaf, star anise, stone flower, poppy seeds, and dried red chillies.
Dry roast the spices for 4-5 minutes, stirring continuously, until they release a strong, pleasant aroma. Ensure they do not burn.
Remove the spices from the pan and allow them to cool completely to room temperature.
Once cooled, transfer the roasted spices to a spice grinder or blender and grind into a fine powder. Set this Saoji masala aside.
2
Prepare the Wet Masala Paste
In the same pan, heat 2 tablespoons of oil over medium heat.
Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are deeply caramelized and dark brown.
Add the ginger and garlic and sauté for another 2 minutes until their raw smell disappears.
Add the grated dry coconut and roast on low heat for 4-5 minutes, stirring constantly, until it turns a rich dark brown color. Be careful not to burn it.
Turn off the heat and let the mixture cool down completely.
Transfer the cooled onion-coconut mixture to a grinder. Add a few tablespoons of water and blend to a very smooth, thick paste.
3
Cook the Saoji Chicken
Heat the remaining 8 tablespoons of oil in a heavy-bottomed pot or pressure cooker over medium-high heat.
Carefully add the prepared wet masala paste. Sauté for 8-10 minutes, stirring often, until the paste darkens in color and oil begins to separate from the masala.
Reduce the heat to low. Add the turmeric powder, red chilli powder, and the freshly ground Saoji masala. Cook for 2-3 minutes until the spices are fragrant.
Add the chicken pieces and salt. Increase the heat to medium and mix well, ensuring each piece is coated with the masala. Sear the chicken for 5-7 minutes.
Pour in 3 cups of hot water and stir everything together. Bring the curry to a rolling boil.
Cover the pot, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is tender and the gravy has thickened. If using a pressure cooker, cook for 3 whistles and allow the pressure to release naturally.
4
Rest and Garnish
Once the chicken is cooked, turn off the heat and let the curry rest, covered, for at least 15-20 minutes. This allows the flavors to deepen and the signature red oil (tarri) to float to the top.
Garnish with freshly chopped coriander leaves.
Serve hot with bhakri (sorghum flatbread), roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
