Champaran Chicken Handi

 

              Champaran Chicken Handi is a signature dish of Champaran in Bihar. It is also called Ahuna Chicken and is a specialty of that region. Ahuna literally translates to handi in the local lingo. Similar to Ahuna Mutton Handi, this amazing and yummy chicken curry is cooked in an earthen pot in a dum style. It is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

          Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated and added along with the chicken. 

          This awesome dish is cooked in mustard oil for an authentic flavor. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 

• 500 gms. chicken with bones, curry cut
• 4-5 onions, sliced
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 1/2 cup yoghurt
• 2-3 green chilies, slit
• 1/3 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee
• coriander leaves to garnish
• wheat (atta) dough as required

          In a bowl, combine all the ingredients (except ghee).  Marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated chicken. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the lid and give it a gentle mix. Serve with rice or any Indian bread.

                  In a bowl, mix all the ingredients (except ghee). Marinate overnight in 

                  the refrigerator.

                                Grease a handi with ghee & transfer the marinated chicken. 

                       Cover with a lid & seal the edges with some atta dough. Cook on a high

                       flame for 2-3 minutes. Then cook on a low flame for an hour. Keep 

                       shaking the handi at intervals so that it does not stick to the bottom.

                     When done, switch off the flame & keep it aside for 10 minutes. Carefully 

                     remove the lid & give it a gentle mix. 

                                  Serve with rice or any Indian bread.

Champaran Mutton Handi (Mutton Curry - Bihari style)

 

         Check out this signature dish of Champaran in Bihar and is a specialty of that region. This easy and delicious mutton curry is cooked in an earthen pot. It is also called Ahuna Mutton. Ahuna literally translates to handi in the local lingo. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

         Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated. 

          This awesome dish is cooked in mustard oil for an authentic flavour. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 

• 500 gms. mutton with bones, curry cut
• 4-5 onions, sliced
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 1/2 cup yoghurt
• 2-3 green chilies, slit
• 1/3 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee
• wheat (atta) dough

           In a bowl, combine all the ingredients (except ghee). Mix well and marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated mutton. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then place the handi on a hot tawa and cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.

                      In a bowl, combine all the ingredients (except ghee). Mix well & marinate 

                      overnight in the refrigerator.

                                  Grease a handi with ghee & transfer the marinated mutton. 

                     Cover with a lid & then seal the edges with some atta dough. Cook on a 

                     high flame for 2-3 minutes. Then place the handi on a hot tawa & cook 

                     on a low flame for an hour.

                                    Carefully remove the lid & give it a gentle mix. 

                                  Serve with rice or any Indian bread.

Champaran Handi Kathal (Raw Jackfruit Curry - Bihari style)

 

           This happens to be my first attempt at preparing this easy and delicious Kathal / Raw Jackfruit curry, cooked in a handi / earthern pot. It is also called Ahuna Kathal. Ahuna literally translates to handi in the local lingo. It is a specialty of a place called Champaran in Bihar. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

          In this recipe, raw jackfruit is marinated in an array of spices, mustard oil and 1-2 whole garlic bulbs. It is then transferred to a handi, covered with a foil and simmered away to perfection on a low flame in a dum style. Mustard oil is usually heated well, cooled and then used. However, I used raw mustard oil for that extra pungent flavour. 

• 500 gms. Raw Jackfruit (Kathal), cubed
• 3-4 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies, chopped
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• handful or coriander leaves, chopped
• 2-3 slit green chilies
• 1/2 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee

          In a bowl, combine all the ingredients (except ghee). Mix well and keep aside for 10-15 minutes.

          Grease a handi with ghee and transfer the marinated jackfruit. Cover with an aluminum foil and place a lid over it. Cook on a high flame for 2 minutes.

          Then cook on a very low flame for 40-45 minutes or till done. Keep shaking the handi at intervals so that it does not stick at the bottom and also for even cooking.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.

                               In a bowl, combine all the ingredients (except ghee). Mix well.

                              Grease a handi with ghee and transfer the marinated jackfruit.

     Cover with an aluminum foil & place a lid over it. Cook on a high flame 

   for 2 minutes. Then cook on a very low flame for 40-45 minutes. Keep 

 shaking the handi at intervals so that it does not stick at the bottom.

                          When done, switch off the flame and keep it aside for 10 minutes.

                   Remove the foil & give it a gentle mix. Serve with rice or any Indian bread.

Matka Gulkand Kulfi (Indian Style Ice-Cream)

        Kulfi is an equivalent to Indian ice-cream. They are basically frozen dessert prepared with milk and other flavoring agents. They are just perfect during hot summer days or as an after-meal dessert. 

          Today I would like to share a kulfi with gulkand (rose petals jam) flavour and served in a matka / clay kulfi moulds. Hence the name Matka Gulkand Kulfi. I have added some store bought pedas for a creamy texture. To prepare this absolutely easy and delicious chilled dessert, check out the step by step pictorial recipe to prepare it.

• 2 & 1/2 cups full cream milk
• 2-3 pedas (sweets), crumbled
• 1-2 tbsp. chopped cashews / mixed nuts
• 1-2 tbsp. gulkand / rose petals jam
• 1/4 tsp. cardamom powder
• chopped almonds, saffron & rose petals to garnish

          Bring the milk to a boil. Add the crumbled pedas, nuts, gulkand and cardamom powder. Mix everything well and simmer on a medium flame for 4-5 minutes.

          Add rose water when done and pour into matkas / clay kulfi moulds. You can also use normal kulfi moulds. 

           Cover them with aluminum foil. Freeze till it is set. Serve chilled, garnished with almonds saffron and rose petals.

                                  I used some store bought milk pedas instead of khoya.

                                  Crumble the pedas.

                                  Bring milk to a boil.

                                  Add pedas & nuts....

                                  gulkand.......

                          and cardamom powder. Simmer on a medium flame. Add rose water.

                                 Pour into matkas.

                                  Cover them with aluminum foil. Freeze till it is set. 

                                 Serve chilled, garnished with almonds saffron & rose petals.

Handi Dum Chicken - Mughlai Style

          This happens to be my first attempt at preparing this easy and delicious chicken curry, cooked in a handi or clay pot. The chicken is marinated in an array of spices overnight. It is then covered with a foil and simmered away to perfection in a dum style. Relish this delicacy with jeera rice, plain Biryani, naan or tandoori roti. So check out the step by step pictorial recipe to prepare it.

• 300 gms chicken on bones, curry cut
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 mace
• pinch of nutmeg powder
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1/2 cup fried onions
• 1-2 green chilies, chopped
• 1 tsp. ginger-garlic paste
• 1/2 cup yogurt, beaten
• 1/2 cup milk
• 1/2 cup coriander & mint leaves, chopped
• 1 tbsp. lime juice
• 2-3 tbsp. oil
• 2 onion, chopped

          Marinate the chicken in all the above mentioned ingredients (except oil and onions) overnight. Heat oil in a handi and fry the onions till light brown.

          Take the chicken pieces out of the marinade and add to the onions. Sauté for 2-3 minutes. Now add the marinade and stir well for 2 minutes.

          Cover the handi with an aluminium foil and simmer on a very low flame for 15 minutes. Switch off the flame and keep it covered for 5-10 minutes. Serve hot with naan, tandoori roti or jeera rice.

                       Marinate chicken with all ingredients, except oil & onions, overnight.

                                  Heat oil in a handi & sauté onions till light brown.

                                  Add chicken pieces & fry for 2-3 minutes.

                                  Add marinade & cook for 2 more minutes.

                                  Cover with a foil & simmer on low flame for 15 minutes.

                                  Keep aside, covered for 5-10 minutes.

                                  Serve it hot with jeera rice, naan or tandoori roti.