C50 Chicken Saoji

This is inspired by a recipe from the Sari community in Nagpur from the Indian state of Maharashtra. The original traditional recipe is located on VahRehVah but has been heavily adjusted for a single portion in the BIR (British Indian Restaurant) style. This is a very nice medium curry.


For 1 Continued...
2 tbspn coconut oil (see note 1) ¼ tspn turmeric
50 gm onion (prepared weight) 300 ml c50 curry base sauce (see note 2)
¼ tspn cumin seeds 1 tbspn tomato purée
¼ tspn ginger (grated) 1 portion c41 pre-cooked chicken
¼ tspn garlic (crushed) ¼ tspn salt
1 tbspn c41 saoji spice mix 1 tbspn freshly chopped coriander
½ tspn chilli powder  


Cooking - 8½ min

  1. Heat the oil in a suitable pan and fry stirring regularly, the onion and cumin seeds for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
  3. Stir in the c41 saoji spice mix, chilli powder and turmeric and cook, stirring, for 1 min, adding a little c50 base sauce if needed to prevent drying and burning.
  4. Add the tomato purée and 40 ml of c50 base sauce and cook, stirring, for 1 min, adding a little more c50 base sauce if needed to prevent drying.
  5. Add the c41 pre-cooked chicken, 80 ml of c50 base sauce and salt and cook, stirring regularly, for 3 min, adding c50 base sauce as required to maintain the desired sauce consistency.
  6. Reduce the heat and stir in the fresh coriander and heat through for 1 min. adding c50 base sauce if necessary to maintain the desired sauce consistency.


  1. Serve with rice and optionally garnish with a little freshly chopped coriander.


(1) Traditionally, coconut oil would be used but any other oil can be used instead. Coconut oil can be purchased at any Asian outlet. This is usually solid at 24°C and the bottle will need to be immersed in hot water to return it to a liquid state. The oil could be transferred to a 'honey' jar to ease use of the solidified oil.
(2) Dilute the c50 base sauce with water and heat before use. If defrosted from frozen it can be blended briefly to return its colour and consistency. Other base sauces of choice can be used instead.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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