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A fiery and aromatic chicken curry from Nagpur, famous for its intense heat and complex blend of roasted spices. This iconic Maharashtrian dish is a true treat for spice lovers, delivering a rich, dark gravy that's packed with flavor.
For 4 servings
Marinate the Chicken
Prepare the Dry Saoji Masala
Prepare the Wet Masala Paste
A fiery and aromatic chicken curry from Nagpur, famous for its intense heat and complex blend of roasted spices. This iconic Maharashtrian dish is a true treat for spice lovers, delivering a rich, dark gravy that's packed with flavor.
This maharashtrian recipe takes 75 minutes to prepare and yields 4 servings. At 615.78 calories per serving with 39.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken Curry
Finish and Serve
Replace chicken with mutton (goat meat) for an equally popular version, Mutton Saoji. You will need to increase the cooking time significantly (6-7 whistles in a pressure cooker).
Create a vegetarian version by using paneer, mushrooms, or a mix of vegetables like potatoes and cauliflower. Add the paneer or vegetables at the stage where chicken is added, adjusting cooking time as needed.
To make it milder, use fewer Guntur or other hot red chilies and more Kashmiri red chilies, which primarily add color. You can also deseed the chilies before roasting.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The intricate blend of spices like turmeric, cloves, black pepper, and cinnamon is packed with antioxidants and anti-inflammatory properties that can help strengthen the immune system and fight cellular damage.
The capsaicin found in the hot red chilies used in this dish can provide a temporary boost to your metabolism, aiding in calorie burning.
Spices such as cumin, coriander, and ginger have been traditionally used to stimulate digestive enzymes, which can help improve digestion and alleviate gastrointestinal discomfort.
Saoji masala is a complex and potent spice blend originating from the Saoji community in Nagpur. Its uniqueness comes from the use of specific spices like stone flower (dagad phool) and black cardamom, along with a large quantity of hot chilies, all of which are dry-roasted to create a deep, smoky, and intensely aromatic flavor profile.
Nagpuri Chicken Saoji is a rich and indulgent dish, high in spices and oil. While it's a great source of protein from chicken and contains beneficial compounds from spices, it should be enjoyed in moderation as part of a balanced diet due to its high calorie and fat content.
A single serving of Nagpuri Chicken Saoji (approximately 1 cup or 380g) contains an estimated 600-650 calories, depending on the amount of oil used and the fat content of the chicken.
Absolutely. The heat primarily comes from the dry red chilies and green chilies. To reduce the spice level, use fewer chilies, deseed them before grinding, and use a milder variety like Kashmiri red chilies, which are known more for their vibrant color than for their heat.
Traditionally, Chicken Saoji is served with jowar bhakri (sorghum flatbread) or wheat rotis, which are perfect for soaking up the thick, spicy gravy. It also pairs well with simple steamed rice and a side of sliced onions and lemon wedges to cut through the richness.
Yes, you can use boneless chicken. However, bone-in chicken is recommended as the bones release marrow and collagen during cooking, which adds significant depth and flavor to the gravy. If using boneless chicken, reduce the cooking time by about 5-10 minutes to prevent it from becoming dry.
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