Nagpuri Chicken Saoji

1. 1
   prep · ~15 min

   Soak the poppy seeds.

   Soak the poppy seeds in warm water for 15 minutes. Drain and set aside.

2. 2
   roast · ~5 min

   Dry roast the whole spices.

   Heat a pan over low heat and dry roast the dried coconut until golden brown. Remove and set aside. In the same pan, roast coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, dried red chilies, and dried fenugreek leaves until fragrant and slightly darkened.

   TIPRoast on low heat and stir continuously to avoid burning. The coconut should turn a deep golden, not black.
3. 3
   mix · ~2 min

   Grind the Saoji masala.

   Transfer the roasted spices and coconut to a grinder along with the soaked poppy seeds. Add a splash of water and grind to a smooth, thick paste. Set aside.

4. 4
   temper · ~1 min

   Start the tempering.

   Heat oil in a heavy-bottomed pot over medium heat. Add bay leaves and crushed green cardamom. Sauté until fragrant.

   TIPMustard oil is traditional and adds a pungent depth. Heat it until it just starts to smoke, then reduce the heat before adding spices.
5. 5
   saute · ~15 min

   Cook the onions until deep brown.

   Add chopped onions to the pot and sauté on medium heat until deep brown, stirring frequently. This should take 12-15 minutes. Add a pinch of salt to help them brown faster.

   TIPDon't rush this step. The deep color of the onions gives the gravy its characteristic dark hue.
6. 6
   saute · ~3 min

   Fry the ginger-garlic paste.

   Add the ginger-garlic paste to the browned onions and sauté for 2-3 minutes until the raw smell disappears.

7. 7
   saute · ~10 min

   Cook the ground masala.

   Add the ground Saoji masala paste to the pot. Stir in the turmeric powder and red chili powder. Cook the masala on medium-low heat, stirring continuously, until the oil separates from the mixture and the raw smell is completely gone.

   TIPThis step is critical for the Saoji flavor. The masala must be fried thoroughly or the gravy will taste raw.
8. 8
   fry · ~8 min

   Sear the chicken.

   Add the chicken pieces to the pot. Increase the heat to medium-high and sear the chicken, stirring constantly, until the pieces are browned on all sides and coated well with the masala.

9. 9
   simmer · ~30 min

   Slow cook the curry.

   Pour in the water and stir well to combine. Bring the gravy to a boil, then reduce the heat to low. Cover the pot and let the curry simmer gently until the chicken is tender and cooked through, about 25-30 minutes.

   TIPStir occasionally to prevent the masala from sticking to the bottom. The gravy will thicken and the oil will float to the top when ready.
10. 10
    garnish

    Garnish with fresh coriander and serve hot.

    Transfer the Nagpuri Chicken Saoji to a serving bowl, scatter chopped coriander leaves on top, and serve piping hot with jowar bhakri or steamed rice.

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