Spicy Saoji Chicken Curry Nagpur Special

As winter arrives in Montpelier Vermont , evenings are dam boring . Temperature dripping to negative(Celsius), one hardly feels like going out . This was one evening when wanted to eat really spicy Indian food .
Surprisingly for so many years I always thought that Kolapuri food was spicy among the rest of Indian cuisine . But when heard that in Nagpur there is a food joint call Saoji, whose non-veg is super spicy.  When I visited Nagpur didn't get a chance to enjoy eating at this joint. But then thanks to YouTube where you get most of such good recipes to try out. After searching for good authentic recipes, adding my variation to it...I finally was ready for cooking. 
My hubby is not a spicy foodie guy, so I knew he was going to freak out. But thankfully he enjoys and appreciates whatever I cook... lucky me :)

Writing is not my hobby but I always wanted to pin down my recipes. I love to cook, the kitchen has been my stress buster place. My space where I can think, cook, be creative, plan office battles, etc .. I can go on. So here I go with my 1st recipe.

What you need:-

• Chicken clean skinless cut into medium pieces - 1 kg. 
• Oil as per requirement 
• Onion 2 large cut in small pieces.
• Pinch of asfoetida 
• Ginger- Garlic paste about 4 teaspoon.
• Salt as per taste
• Turmeric powder 1/4 spoon just for marination and not for color.
• 1/2 lemon Juice for marination
• For Saoji special masala below ingredient, dry roast them and grind them in mixer into fine powder -
• Black pepper- 4-5 or more if u want it very spicy
• Clove - 4-5
• 1 medium stick of cinnamon. 
• Black Cumin Seeds or Caraway Seeds ( Shah Jeera) - 1 tea spoon
• Star Anise (chakri phool it looks like star) - 1
• Coriander seeds - 3 -4  teaspoon.
• Poppy Seeds - 3 Teaspoon
• Dry Coconut - less than 1/4 cup
• Jowar floor -1 teaspoon
• Dry red chilies - 3-4 or as per u r taste, I used Kashmiri red chilies only for color and use more of pepper here.
• Bay leaves - 1

Ready to cook -

1. Marinate chicken with salt lemon and turmeric powder for 1/2 hour. Small tip chicken has a typical smell either due to skin on it or frozen or don't know why? So I always use skinless chicken and wash it after rubbing nice salt. Let it rest with lemon and salt for some time. 
2. Take oil in a cooker add asfoetida to it. Fry onions light brown in the oil and then add ginger garlic paste. Fry this paste with onions till oil separates from this mixture.
3. Then add half of Saoji dry grind masala to this mixture fry little. As this grind masala has poppy seeds and Jowar flour it will start to stick at the bottom.
4. Hence add marinated chicken to this masala and stir it quickly. Then add rest masala to the chicken and stir well till all masala has cover the chicken . 
5. Add hot water to this masala chicken and cook it for 2 whistle in the pressure cooker. Add water till chicken is dipped in it otherwise curry would be too watery. Chicken leaves its the water and hence the water quantity will be double after it is cooked.
6. Once the pressure cooker is cooled down boil this curry till oil separate and we can see it floating in the curry.
7. Ready to eat enjoy.