Saoji/ Savji Chicken

During the chilly winters in Virginia when nothing seems to work I wanted to cook something that is spicy and generates heat to increase body temperature. I was not keen on repeating the same dishes that I have been preparing for so long. I came across this very interesting recipe of Savji (Saoji) chicken which is in perfect balance of spicy and tasty. When I started researching more about the dish, I found out that Savji is derived from Hindu community that resides in Nagpur, Maharashtra. On further speaking to my friend who resides from Nagpur I found out that people belonging to Savji community actually speak language called "Savji Bhasha" or "Khatri Bhasha" which goes back to Indo-Aryan language family. It is believed to be a combination of various Indian languages mainly Sanskrit, Hindi, Marathi, Sindhi, Gujarati and Marwari.

Nagpuri Cuisine leans more towards hot and spicy and every Khanaaval (Family run restaurant) in Nagpur serves Savji Chicken with a blend of wet and dry spices. Even though they all serve Savji Chicken not all have same taste as every family has their own secret recipe mixed with the main masala. My friend provided Savji Masala recipe that has been running in her family for generations. I will provide the same recipe and it turns out to be awesome.

Ingredients for Savji (Saoji) Masala:

2 Bay Leaf

2 Cinnamon Stick (Dalchini)

3  Black Cardamom (Badi Elaichi)

4 Green Cardamom (Choti Elaichi)

4 Whole Javitri

3 tbsp Coriander Seeds

6-7 Whole Red Chilies

1 tbsp Poppy Seeds

2 tbsp Jowar Flour

1 Star Anise

Stone Flower small bunch (Dagad Phool)

5 Cloves

5-6 Black Pepper

1/2 Cup Dry Coconut (Shredded coconut is all fine)

1 Onion Sliced

Ingredients for Savji Chicken Curry:

1 Whole Chicken (Curry Cuts, washed and cleaned thouroughly)

2 tbsp Ginger Garlic Paste

1 tsp Turmeric Powder

1 tbsp Red Chili Powder

Oil for cooking

Salt to Taste

Coriander for Garnish

Method for Savji Masala:

Roast all dry spices in a small pan on medium heat. Be careful when roasting the spices. Once the spices start releasing aroma, add coconut to the pan and lower the flame. Keep roasting the spices on low flame and carefully add Jowar flour to the pan. If required increase the flame, but do not let the spices rest. Keep stirring gently the spices avoiding burning of the ingredients. Once the Coconut and flour change color turn off the flame. Let the mixture cool. Grind it into fine powder without adding water.

In the same pan, add 1 tsp oil and add sliced onions to it. Let the onions cook until they turn slightly brown. We do not want to overcook the onion or burn them. Slight color change should be good enough. Turn off the flame and let the onions cool. Add the cooked onion to the mixture powder and add 2 tbsp of water and grind all ingredients to fine paste. If required add more water but we do not want to make it into runny mixture. It should be thick in consistency and every ingredient grinded to fine paste.

Your Savji (Saoji) masala is ready. Keep it aside.

Method for Savji Chicken:

In a pot add 3 tbsp of cooking oil and keep the flame on medium.

Once the oil is hot enough add chicken pieces to the pot and give it a good mix without destroying the pieces.

After 10 -15 mins of the roasting the chicken, add 2 tbsp ginger garlic paste. Mix the ingredients well.

Once the rawness of the ginger garlic paste subsides or if its difficult to determine then after 10 mins add 3 tbsp of the grinded mixture to the chicken.

Give the chicken a good mix and let it cook for 15 mins on medium to low flame with pot covered with lid.

After 15 mins, give the chicken a mix. Add Salt, turmeric and red chili powder to the chicken and mix it well.

Add 1 cup water at this point and mix the ingredients well. 

If you feel the consistency of gravy is too thick, add 1/2 cup water more and adjust the salt if required.

Cover the pot for another 7-10 mins on medium flame. This process will help the water and added ingredients to assimilate well with each other.

Turn off the flame and add coriander and serve hot with rice or Rotis.