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.

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.