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.

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.