Saoji chicken

Ingredients

• 750 g chicken, curry cut
• 2 onions, sliced
• ½ cup dry coconut, grated
• 1 tbsp ginger-garlic paste
• Saoji masala: 8 dry red chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 1 black cardamom, 4 cloves, 1-inch cinnamon, 1 tsp black pepper, 1 tsp fennel, 2 bay leaves
• ½ tsp turmeric
• 5 tbsp oil
• Salt to taste
• Coriander to garnish

Method

1. Dry-roast all the saoji masala spices until dark and fragrant, then grind to a fine powder.
2. Roast the onions and coconut until deep brown and grind to a paste.
3. Heat oil and fry the ginger-garlic paste. Add the onion-coconut paste and cook until oil separates.
4. Add the saoji masala, turmeric and chicken and fry well for 10 minutes.
5. Add 3 cups hot water and salt and simmer until the chicken is tender and a layer of red oil floats on top.
6. Garnish with coriander and serve with bhakri, roti or rice.