Burn It Up With This Spicy Saoji Chicken Curry

Nagpur, a city located in the central part of India, is known for its rich cultural heritage, beautiful landscapes, and delicious food. One of the most popular and distinctive cuisines of Nagpur is Saoji cuisine, which is a unique blend of spices and herbs that has become a must-try for food lovers across the country.

The history of Saoji cuisine can be traced back to the Saoji community, which originated from the city of Marathwada in Maharashtra. The community migrated to Nagpur in the early 19th century and brought with them their unique culinary tradition. Saoji cuisine was initially created for the soldiers of the Maratha army, who needed a dish that was high in calories, rich in protein, and could be easily prepared in the field. Over time, the dish gained popularity among the locals and became a staple of Nagpur's cuisine.

The key ingredients of Saoji cuisine are meat, spices, and herbs. The meat used in the dish is usually chicken, mutton, or beef and is cooked in a spicy gravy made with a blend of 14-15 different spices. The spices used in the dish include cinnamon, cloves, coriander, cumin, mustard, and black pepper, among others. The herbs used in the dish include bay leaves, mint, and coriander leaves, which add a refreshing touch to the spicy flavour.


  • 2 tbsp Jawar ka atta
  • 2 tbsp coconut powder
  • 5 dried red chillies
  • ½ tsp shahi jeera
  • 1 tbsp poppy seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 stone flower
  • 2 black cardamom
  • 2 cinnamon sticks
  • 8 green cardamom
  • 1 tsp cloves
  • 1 mace
  • 1 star anise
  • 1 tsp peppercorn
  • 1 kg chicken 
  • 1 tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • 3 tbsp coconut oil
  • 1 onion
  • 1 tsp cumin seeds
  • 2 cups chicken stock
  • Salt to taste


  • Heat a pan, add whole garam masala (cloves, cinnamon, cardamom, peppercorn, stone flower, black cardamom, mace, star anise), and saute it at a low heat.
  • Then add coriander seeds, fennel seeds, poppy seeds, shahi jeera, dry red chilies, mix it till the spices are aromatic.
  • In the same pan, add coconut powder, and jawar ka atta, roast it for a minute, let it cool down put this in a blender to make a fine powder.
  • Heat coconut oil in another pan, add cumin seeds, chopped onions, and salt, and cook this till onions are golden in colour, add ginger garlic paste, and turmeric powder, mix this and add masala powder, mix it.
  • In it add the chicken pieces, and chicken stock, cook this for 20 minutes till the chicken is tender then let it cook on slow flame till the oil oozes out.
  • Garnish with chopped coriander and serve it with hot rice.