Savji Chicken - the fiery Nagpuri-style curry
Savji rassa is one of the hottest, most full-bodied dishes in Maharashtra. In the Savji kitchens of Nagpur the gravy stands on coconut, poppy seeds and roasted spices, so it is never just hot - it is thick and deeply savoury. The hard part at home is balancing the spice blend, and Chavsamrat Savji Masala takes care of that part before you start.
Ingredients
- Chicken - 750 g, medium pieces, on the bone
- Onions - 3 large, finely chopped
- Dry coconut - 1/2 cup, grated
- Ginger-garlic paste - 2 tsp
- Chavsamrat Savji Masala - 2 to 3 tsp
- Chavsamrat Haldi Powder - 1/2 tsp
- Oil - 4 tbsp
- Coriander leaves, to finish
- Salt, to taste
- Hot water - 2 cups
Method
- Dry-roast the grated coconut on a low flame until it turns reddish-brown. Set aside to cool.
- In the same pan, add a little oil and fry the onions until deep brown. The colour of a Savji gravy comes from this step, so do not rush it.
- Grind the roasted coconut and browned onions to a fine paste with a splash of water.
- Heat the remaining oil and fry the ginger-garlic paste until the raw smell goes.
- Add the chicken and sear on high for 5-6 minutes, until the outside turns pale.
- Add turmeric, salt and Chavsamrat Savji Masala. Fry for 2 minutes so the masala cooks in the oil.
- Stir in the coconut-onion paste and fry another 3-4 minutes, until oil separates at the edges.
- Pour in the hot water, cover and simmer on low for 25-30 minutes, stirring now and then.
- When the chicken is tender, turn off the heat, scatter coriander and leave covered for 5 minutes.
Tips
- Savji rassa tastes better the next day, once the spices have settled.
- For a milder curry, start with 1.5 tsp of masala and add more later.
- Serve with bhakri, chapati or plain rice.