The famous Saoji chicken Curry and Jawar Roti from North Karnataka

Saoji (or Savji) food is a popular delicacy from Maharashtra and North Karnataka region in India. If you have been in these places you would have definitely come across Saoji Khanavali or Saoji hotels that serve jawar roti with spicy, aromatic and very delicious Saoji curries. The most famous one is the Saoji Mutton curry. My husband loves jawar roti with Saoji curry that we get in North karnataka. Making Jawar roti is bit of a task for me, I've failed miserably couple of times. This weekend I tried my luck again and made this delicious saoji chicken curry with jawar roti. To my surprise the roti came out perfectly and I was doing the happy dance :-)

Saoji curry is made with a masala powder prepared with dry red chillies, garam masalas, dry coconut and the special ingredient "jawar flour" (Sorghum/White Millet flour) Coconut and Flour in the masala help to thicken the curry. If you have the masala handy it will take less than 30 minutes to prepare the chicken curry. 

Ingredients:
Chicken 1 kg
Oil: 2 tbsp
Cumin seeds: 1/2 tsp
Chopped Onion: 2
Ginger Garlic Paste: 1 tbsp
Turmeric: 1/4 tsp
Salt to taste
Lemon Juice: 1 tbsp
Saoji Masala powder: 3-4 tbsp 

Method: 

1. Heat oil, add cumin seeds and saute for 30 seconds.
2. Add finely chopped onion and saute until it turns into golden brown in color. 
3. Add ginger garlic paste and saute until the raw smell disappears.
4. Now add in turmeric powder, salt and the saoji masala powder, give a quick stir
5. Add in chicken pieces and mix well. 
6. Add enough water and cook it covered for 20-25 minutes. 
7. Adjust the seasoning and consistency and turn off the flame.
8. Add coriander leaves and freshly squeezed lemon juice. 
9. Serve hot with jawar roti/chapathi or rice with a piece of lemon wedge and onion roundels. 

How to make Saoji Masala:

Ingredients:

Cinnamon: 2 stick
Cardamom: 6-8
Cloves: 6-8
Black pepper corn: 1 tbsp
Black cardamom: 2
Mace: 1 string

Star Anise: 1/2 
Stone Flower (Kalhoovu/Dagad Phool): 1 piece
Coriander seeds: 2 tbsp
Fennel seeds: 1/2 tsp
Sesame Seeds: 1 tsp
Caraway seeds: 1/2 tsp
Red chillies: 8-10
Grated Dry Coconut: 3 tbsp
Jawar Flour (Sorghum/White Millet): 2 tbsp

Method: 

1. Dry roast cinnamon, cardamoms, Clove, Peppercorn, Mace, star anise and stone flower on medium heat for 2 mins. 
2. Add coriander seeds, fennel seeds, sesame seeds and caraway seeds and roast until its fragrant - about 1-2 minutes.
3. Add dry red chillies, coconut and jawar flour and roast for another minutes. make sure you do not burn the flour. 
4. Let it cool and grind to a coarse to fine powder and store in airtight jar. It can be used for 2 weeks at room temperature and about a month if refrigerated.

Making Jawar Roti:

There are only 2 ingredients needed to make this roti. Take a cup of jawar flour in a wide bowl and bring a cup of water to boil. Add half of the water to the flour and mix with a spoon. Do not mix with hand as it's very hot and can scald your palm.  Add water little by little and make a thick dough by kneading it well.

Dust the work top (or rolling board) with dry jawar flour. Take a big lemon sized dough and keep it on the dusted worktop and start patting it.Keep rotating the roti while patting. Add more dry flour if it's sticking to the board. 


Pat it and beat it with the help of your palm until a round roti is made. Keep joining the edges that break while patting. 

Lift the roti very carefully and put it on the hot griddle, dip a small muslin cloth in cold water and wipe the surface of roti (apply water all over). When the water dries up on top flip it and cook on the other side. Flip again and press with a dry cloth, it will puff up when you press, this is to ensure its cooked well. Serve hot with the curry.