Tuesday, January 19, 2016

Saoji Chicken Curry

Saoji Chicken Curry -my GrandMa's Recipe :) having it with yorkshire pudding..A different combination it is....

Yorkshire pudding is an English side dish and I had read that it goes well with currys . So I thought of serving it with my Maharashtrian Chicken Curry - Saoji Chicken. The Yorkshire Pudding that I have used were readymade. It was easily available at the Sainsbury's store, which was near my house in Redhill, UK.

Its the Chicken curry which I had prepared. This is my Grandmas recipe which over a period of time have been modified getting transferred from my aunts, my mom ... and here's how I usually cook it..:)


Ingredients Used?

1\2 kg chicken
Marinate with:
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 spoon cooking oil

Making the Saoji Masala:
1 small onion
2 cloves
~1 inch cinnamon stick
4 green cardamom
1\2 tsp cumin seeds
1 tbsp coriander seeds
2-3 cashewnuts 
1 tbsp of dried coconut slices
(Roast all these above ingredients and grind to a paste)

1 small onion diced
~3 tbsp ginger-garlic paste
1\2tsp turmeric powder
1 tsp red chilli powder
green chillies (optional)
garam masala

How I Prepared It?

In a pan heat some oil, Throw in the diced onions, saute them. Add turmeric powder and then the ginger-garlic paste. When these two things are done in oil, add the Saoji Masala. We have to cook this masala till the oil separates. Add in the chicken. First on high flame just sear them then add salt, red chilli powder and garam masala, lower the flame and cover and cook it for exactly 12 mins. I also added some green chillies 2-3 (this is optional).

 Add some hot water to it -the quantity of water required here is, as you want the consistency of your gravy. Let it simmer for around 5 mins. Thats it the Saoji  Chicken Curry is ready.

Have it with Rice, Dosa or Chapathi no doubt its the best. But I would suggest just try it with something different ... When I stayed in UK, I enjoyed it with Yorkshire Pudding :)

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