SAOJI MASALA

 Saoji Chicken curry is made with a special hot and spicy SAOJI MASALA which has a unique flavour. Total spice lovers delight! Saoji Chicken/ Mutton is a hot and spicy chicken curry, a true delicacy of Nagpur, Maharashtra. Saoji ( Sahukar word comes from this) is basically an Indian community who were from business (like silk and weaving), frequently based in Maharashtra ,Gujarat and South region. Most of them are mainly non-vegetarian and they love their hot-n-spicy curries. This dish is very very popular in Maharashtra (in Nagpur specially). As you all know I am from Vidarbha region of Maharashtra and I love hot and spicy dishes, especially non-veg.  This Saoji Chicken is one of them. I use to make it frequently and use this freshly prepared masala powder for my curry, so thought of sharing the recipe with all of you.  This masala is so flavourful as it is made with many fragrant and warm spices like poppy seeds, dried coconut, black pepper, coriander seeds, bay leaves, green and black cardamom, cinnamon, cloves and many more aromatic spices. 

You can double up the recipe and store, it keeps well for  weeks like KALA / GODA MASALA. But I suggest do not make more as the curry tastes best with freshly roasted  masala. It gives a very distinct flavor which will fill your whole home with aroma of it. So in my opinion,  try to make a small batch which you can finish in a month or two and prepare again. Hop on to the recipe for detailed step by step recipe.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS :

1/2 Cup Dry Desiccated Coconut ( खोबरा खीस)

3 tablespoon Coriander Seeds (धणे)

10-15 Dry Red Chillies (spicy) (तिखट लाल मिरची) (see notes ) (लवंगी/ गुंटूर)

1/2 tablespoon Caraway Seeds (शहाजीरे)

1 tablespoon Poppy Seeds (खसखस)

1 tablespoon Black Peppercorns (काळे मिरे)

5-6 Green Cardamom (विलायची )

 6-8 Cloves (लवंग )

4-5 Black Cardamom (मसाला विलायची)

5-6 Bay Leaf (तेजपत्ता , तमालपत्र)

1-2 Mace ( जवित्री )

2 tablespoon Stone Flower (दगड फूल )

1-1/2 " Cinnamon Stick (दालचिनी )

1/4 Nutmeg (जायफळ )

2 Star Anise (चक्रीफूल )

1 teaspoon Fennel Seeds ( सौफ )

1/2 tablespoon Chana Dal ( चण्याची डाळ )

 1 tablespoon Rice ( तांदुळ ) (see notes )

METHOD : 

STEP 1 - Sundry all the spices for a day or two covered with muslin or a net to get rid of any moisture in the spices. (see notes)

STEP 2 - Heat a pan / kadai on low flame.

STEP 3 -  Add coriander seeds and roast them on low flame for 2-3 minutes or until it gives nice aroma. Transfer to a plate to cool down. 

STEP 4 -  Dry roast the whole spices one by one depending on the size. Transfer it into a plate.

STEP 5 - Next dry roast the dessicated coconut on very low flame until it gives out an aroma and changes colour. Remove and transfer to the plate.

STEP 6 - Dry roast red chillies and bay leaf seperately with 1-2 drops of oil. 

STEP 7 -  Dry roast rice and chana dal for 1-2 minutes.

STEP 8 - Transfer and keep it with the rest of the ingredients. Let them cool completely.

STEP 8 - After cooling completely, take it into a heavy duty blending jar. Do it in small 2-3 batches.

STEP 9 - Grind it properly until a fine powder. 

STEP 10 - Transfer it in a mixing bowl. Mix it well and cool it completely before storing.

STEP 11 - Your authentic SAOJI MASALA is ready to store. 

STEP 12 - Put it in a clean and air tight jar and use whenever you want to use. 

STEP 13 - Your aromatic and flavourful SAOJI MASALA is ready to use. Use as in your veg as well as nonveg curries and make them more delicious. 

NOTES : * Alternatively you can also microwave the spices for 30 seconds.

* You can increase/ decrease the number of red chillies as per your taste.

* You can use this masala for both veg and non veg curries. 

* Instead of chana dal and rice, you can use 1 tablespoon of Sorghum Flour. Dry roast it and mix it with other ingredients while grinding.