Maharashtra : Chicken Shaoji

This chicken curry from Nagpur region has a very distinct flavor of   "Jwar Atta"  and that is what makes it special .  An aromatic dish from Maharshtra.





Ingredient 

 

  • Chicken  - 1 KG 
  • Onion - 2 (Finely Chopped)
  • Ginger Garlic Paste - 1 tablespoon 
  • Salt to taste
  • Turmeric - 1 tsp 
  • Curry leaves - 10 
  • Oil - 2 tablespoon
  • Coriander leaves - For Garnish

For Saoji Masala 


  • Coriander seeds -  1 tablespoon 
  • Cardamom - 5 to 6 
  • Clove - 5 to 6 
  • Cinnamon - 2 inch 
  • Mace -  4 to 5 
  • Whole black paper -  15 -20
  • Cumin Seeds - 1 tsp
  • Bay leaf - 1 
  • Dry red chili - 3-4 
  • Grated coconut (Fresh or Dry )  -  2 tablespoon 
  • Sorghum Flour (Jowar Ka Atta )  -  2 tablespoon 


Method 


  •  Heat a pan and in it add cardamom , clove ,cinnamon , mace and bay leaf .  Gradually add coriander and cumin seeds , followed by red chili and paper .  Roast for 2-3 minutes . 
  • Now add coconut and roast for another minute .  Add sorghum flour  and roast again stirring continuously. It should give a beautiful roasted aroma but should not burn .
    

  • Take it out and let it cool for 10 -15 minutes and the grind to powder 

  • Meanwhile , in a pan heat oil  and add onions , ginger garlic paste and curry leaves 
 
  • Add chicken pieces and salt .  cook for  3-4 minutes 
  • Add spice powder  and stir  for 2-3 minutes to mix well  till oil is separated 
  • Add 2 -3 cup water 
 

  • Cover  and boil for 7-10 minutes  
  • Garnish with coriander leaves and serve with rice , roti or paratha 


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