Saoji Chicken Curry | Nagpur Style Chicken Curry | Spicy Chicken Curry | Chef Varun Inamdar - video Dailymotion

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Saoji Chicken Curry | Nagpur Style Chicken Curry | Nagpur Special Saoaji Chicken Curry | Spicy Chicken Curry | Spicy Saoji Chicken | Maharashtrian Chicken Recipe | How To make Saoji Chicken Curry   Ingredients -  ¼ Dry Coconut 3 Bay Leaves 5-6 Dried Red Chillies 1 tbsp Poppy Seeds 2 Stone Flowers 2-inches Cinnnamon Sticks 1 tbsp Coriander Seeds 4-5 Green Cardamom Pods 1 tbsp Cumin Seeds 4-5 Cloves 1 tsp Royal Cumin Seeds 1 Star Anise 1 blade Mace 1 Black Cardamom Pod ½ Nutmeg 1 tsp Fennel Seeds 2-3 tbsp Sorghum Flour 2 tbsp Oil 1 Onion (chopped) 10-15 Garlic Cloves (peeled) 2-inches Ginger (chopped) 1 Green Chilli 2-3 tbsp Coriander Leaves (chopped) 3 tbsp Oil ¼ tsp Asafoetida Powder 1 tsp Turmeric Powder 500 gms Chicken 4 tbsp Prepared Onion Mix 4 tbsp Prepared Saoji Mix 2 cups Hot Water Salt (as required)

Transcript

00:00 Hello, you lovely people, this is me the Bombay Chef Varun Inamdar

00:03 and welcome to 'Get Curried'.

00:04 Today's recipe is a very simple, very easy recipe

00:08 which is Chicken Sauji.

00:11 This is straight from Nagpur.

00:13 Of course, it has a lot of ingredients

00:15 but I'm going to break it down and make it very simple for you.

00:18 Let's begin.

00:26 First things first, let's see how to make Sauji Masala at home.

00:30 For that, we need to light the flame on high.

00:32 And we need to roast the dry coconut directly on flame.

00:39 We need to ensure that it gets beautifully charred on the outside.

00:42 And that's where the flavour of Sauji really lies.

00:47 Once this is done and ready, we keep this aside.

00:50 The next thing is to allow the dry coconut to cool down.

00:53 Because we need to slice that into pieces.

00:57 And in the pan, we start adding in a few ingredients.

01:00 Beginning with Bay leaves.

01:02 Now, Bay leaves need to be cut into tinier pieces

01:05 because we want them to get nicely roasted.

01:09 Spicy dried red chillies.

01:12 Of course, with the seeds in.

01:14 Cut these as well into tinier bits, like so.

01:18 Poppy seeds.

01:20 Time to add in Lichen flour, which is also known as stone flour.

01:25 Cinnamon sticks.

01:27 Dry coriander seeds.

01:29 Green cardamom.

01:31 Cumin seeds.

01:33 Cloves.

01:35 Royal cumin, which is also known as Shahi Jeera.

01:40 A star anise.

01:43 Just going to break this into pieces.

01:45 And a few cloves.

01:48 Just going to break this into pieces.

01:50 So that it gets roasted nicely.

01:53 A blade of Mace.

01:55 A black cardamom.

02:01 Just open this up lightly.

02:03 Half a Nutmeg.

02:06 Ensure that you do not grate or powder the Nutmeg.

02:09 Because it will just end up burning.

02:11 And you do not want that to happen.

02:13 Time to add in Fennel seeds.

02:17 Ensure that the flame throughout this whole process is medium to low.

02:22 In case you are making this in a larger batch or a larger quantity.

02:25 You need to dry roast each spice separately.

02:29 Now because I am just making this for a small family.

02:32 I am mixing all of this together and dry roasting it.

02:35 But otherwise, if you are the ones who love stocking spices,

02:39 making things in advance, making a large quantity.

02:42 Dry roast this individually.

02:44 Get this hand pounded if you can.

02:46 And keep this in the refrigerator or best in the freezer.

02:50 Well I always say refrigerate your spices because in humid cities,

02:54 it just ensures that the spice does not get spoiled.

02:57 If you are living in a territory which is dry,

02:59 even room temperature is perfectly fine.

03:02 Time to add in one very critical ingredient,

03:07 Jowar flour.

03:09 Well this thickens the gravy, it brings in that earthiness,

03:13 that whole aroma in this gravy.

03:15 And that is very important.

03:16 And also this is regionally available in and around Nagpur.

03:20 So this works wonderfully well.

03:22 I am deliberately adding this right towards the end,

03:25 because this is not going to take a lot of time to get dry roasted.

03:28 And again dry roasting is important so that all the untoward flavours are just taken care of.

03:35 Allow this to get dry roasted for at least 30 to 40 seconds more.

03:39 In the interim, I am going to quickly cut the dry coconut.

03:44 That is flame roasted and ready.

03:48 You can even chop this up roughly the way I have done,

03:56 so that it gets ground easily later.

03:59 With this off goes the flame.

04:05 Allow the spices to cool down completely.

04:07 After which we are going to grind this, of course in a mixie jar,

04:11 into a fine and smooth paste.

04:14 With this our Sauji paste is done and ready.

04:17 What I have also done is, without adding water,

04:20 I just removed like a tablespoon only to show you.

04:23 At this stage, this could be refrigerated or even kept in the deep freezer,

04:27 for months at end, so that you can just cut this whole process,

04:31 of making Sauji masala from scratch.

04:34 You just take like 2 or 3 tablespoons depending on the recipe.

04:37 And then you can just grind this into a fine paste.

04:40 At this stage, this could be refrigerated or even kept in the deep freezer,

04:43 for months at end, so that you can just cut this whole process,

04:46 of making Sauji masala from scratch.

04:48 You just take like 2 or 3 tablespoons depending on the recipe.

04:51 And you get cracking.

04:52 The next step is to make another paste,

04:54 with Onions this time, for which of course we need Oil.

04:58 Now this recipe also requires a lot of Oil,

05:01 because when you actually go to places in Nagpur to,

05:04 taste Sauji Chicken or Sauji Mutton for that matter,

05:07 make do with that, ensure that you add in a little more Oil in this recipe.

05:12 Onions, these are regular red sliced Onions.

05:16 And along with this, I'm also adding in cloves of peeled Garlic.

05:20 You do not have to really wait for the Oil to heat up,

05:23 because this whole process will also take a little while.

05:26 And by the time the Oil heats up, it'll all be good, nothing to worry.

05:31 We keep pan frying the Onions and Garlic,

05:34 till they just kind of begin to turn golden brown in colour.

05:37 And once this happens, we add in pieces of Ginger.

05:41 With this, a spicy Green Chilli, broken into bits.

05:46 We toss this lightly.

05:49 And with this, off goes the flame.

05:51 Time to add in fresh Coriander leaves.

05:59 Just snip these lightly.

06:02 We mix all of this.

06:04 Allow this to cool down completely.

06:06 Once the mixture cools down, we transfer it in a mixie jar,

06:10 and grind it into a fine paste.

06:12 What I've also done is, I've rinsed the jar both the times.

06:16 One, while making the Sauji Masala, the water is right here.

06:20 And while making the Onion paste, the rinsed water is right here.

06:23 We want to keep that because there in also lies a lot of flavour.

06:27 Let's begin with cooking Sauji Chicken.

06:31 Let's begin with Oil.

06:33 Once the Oil heats up, the first ingredient that goes in,

06:40 Asafoetida Powder.

06:42 Turmeric Powder.

06:45 And before this begins to burn, we're going to slide in pieces of Chicken.

06:53 Ensure the Chicken literally gets stir fried on high flame.

06:58 So that it starts getting these brown bits.

07:01 Well in case you're using Chicken with its skin on,

07:04 which typically could also get roasted,

07:08 you can also use a pan.

07:10 But I'm going to use a pan.

07:12 And I'm going to fry this Chicken on high flame.

07:15 So that it starts getting these brown bits.

07:17 And once the Chicken gets these brown bits,

07:20 time to add in both the spices that are here and ready.

07:24 The first one is the Onion mix.

07:26 Well if you have Chicken, you can use Onion mix.

07:29 But I'm going to use the Onion mix.

07:31 And I'm going to add in the Chicken.

07:33 And I'm going to fry this on high flame.

07:35 So that it starts getting these brown bits.

07:37 And once the Chicken gets these brown bits,

07:39 time to add in both the spices that are here and ready.

07:43 The first one is the Onion mix.

07:45 Well if your Chicken is pre-roasted, like lightly,

07:49 you can also begin with Asafoetida, Turmeric powder,

07:53 and then the spices.

07:55 So that's also a trail that you can actually take.

07:57 And along with this, the Sauji mix.

08:01 Let's mix this together.

08:05 Once oil starts releasing the sides of the pan,

08:17 we add in hot water.

08:19 And along with this, we also add in the residual water

08:25 from the mixie jar.

08:27 Time to add in Salt.

08:33 We mix this well.

08:35 Cover this and cook this for a minimum of 20 minutes.

08:39 Of course, it all depends on the size of the Chicken,

08:41 the cut of the Chicken.

08:42 This in my opinion would take 20 minutes.

08:45 You can take your own call.

08:46 The whole idea is to ensure that the flame is medium.

08:50 And the pan is covered.

08:53 It's been 20 minutes, the Chicken would have perfectly cooked.

09:01 Let's have a quick check.

09:03 That looks wonderful.

09:06 The oil has released, the flavours have all become one.

09:12 That's the beauty of Sauji Chicken.

09:15 This is done and ready.

09:17 With this, off goes the flame.

09:19 And this is generally served with Jowar Bhakri,

09:24 Onions, Chillies, and that's about it.

09:27 With this, ladies and gentlemen,

09:28 Sauji Chicken is done and ready.

09:30 Make this for your family, make this for your friends.

09:32 And if you like this slightly lesser on spice,

09:36 go easy on the Chillies.

09:37 This is me, Varun Inamdar, signing off.

09:39 Bye for now.

09:40 'Sauji Chicken'

09:43 'Sauji Chicken'

09:45 [Music]

Saoji Chicken Curry | Nagpur Style Chicken Curry | Spicy Chicken Curry | Chef Varun Inamdar

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