Mix chicken pieces with turmeric, red chilli powder, and salt until well coated. Let it marinate for at least 30 minutes.

Directly flame-roast dry coconut on high heat until nicely charred on the outside. Cool and chop them. Set aside.

On low-medium heat, dry roast the chillies, poppy seeds, sesame seeds, cinnamon, coriander seeds, green cardamoms, bay leaves, cumin seeds, cloves, star anise, mace, black cardamom, channa dal, and fennel seeds in a pan until aromatic.

Add the stone flower and sorghum flour to the pan. Roast for a few minutes, stirring continuously. Add the charred chopped coconut, and mix for a few seconds. Turn off the heat and allow it to cool completely.

Blend into a fine paste with water as needed. Set aside.

In the same pan, add oil and fry the onions, garlic, and ginger until slightly browned on high heat. Let it cool, then blend it into a smooth paste with fresh coriander leaves, adding water as necessary. Set aside.

Heat oil in a heavy-bottomed wok over low heat. Add asafoetida and kashmiri red chilli powder.

Add the marinated chicken pieces, and sear on high heat for a few minutes.

Stir in the prepared Saoji spice paste and onion-coriander paste. Cook until the oil starts to separate.

Gradually add hot water to adjust the gravy’s consistency—season with salt, sugar, and lemon juice (optional). Bring to a boil, then simmer until the chicken is thoroughly cooked and tender.

Check the seasoning, adjust if necessary, and garnish with fresh coriander leaves.

Serve Saoji Chicken hot, accompanied by rice or Indian bread like chapati or bhakri. Enjoy!