First we will prepare the masala. The curry masala is the soul of any Saoji curry preparation. This is what sets Saoji apart from other curry preparation.

Slow roast following in a skillet or a pan on a low flame. - Black pepper corns, Clove, Star Anise, Black Cumin Seeds, Bay leaf, Black Cardamom, Cardamom, Cinnamon, Poppy seeds, Dried Red Chilly, Dried coconut powder,Sorghum flour

You can add more spices if you like and experiment with the taste. We can also experiment with the quantities of each one of these and find your perfect taste.

SLOW ROAST is the keyword here. If the masala is burnt then everything will be spoiled and you will get bitter taste in the curry. I added the jowar peeth little latter to prevent over roasting/burning.

Roast till you get a nice flavorful smell and all moisture is gone.

Let the roasted masala cool down a bit and then grind it in a grinder to make a coarse powder.

Now our masala is ready we can move on to preparing the curry. - Heat oil in a pan put some jeera (groundnut oil, coconut oil, etc. can be used) - Fry finely chopped onion, ginger and garlic till onion gets pink - Add little turmeric powder - Add chicken pieces and fry them for some time

Add the masala we prepared earlier

Add water or chicken broth if you have

Add salt to taste

Let it cook on medium/low flame for about 20 min

The simmering causes oil to break out. Don't worry this oil is also part of the fun. :)

And we are done!

Serve hot and enjoy with jowar roti and sliced onion and green chilly on the side.