Ahuna Handi Chicken

From Swad Zara Hatke's video Watch the original

This recipe features the famous Ahuna Handi chicken from Bihar's Champaran district, known for its rich flavors and unique cooking method in a clay pot. The chicken is marinated with a variety of spices and slow-cooked to perfection.

• Prep 30 min
• Cook 45 min
• Total 75 min

Ingredients

• 500 gm chicken
• 300 gm onion, finely chopped
• 2 tablespoons ginger garlic paste
• 2 tej patta
• 4 elaichi
• 5 cloves
• 2 pieces cinnamon
• 5 black pepper
• 1 big elaichi
• 1 star anise
• 1 mace
• small piece nutmeg
• 1 teaspoon cumin
• 4 dried red chilies
• 3 green chilies
• 1 tablespoon salt
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon red chili powder
• 1 tablespoon chicken masala
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 teaspoon garam masala
• 1/2 cup mustard oil
• 2 tablespoons mustard oil for greasing
• fresh coriander leaves for garnish

Instructions

1. Marinate the chicken: Clean and wash 500 gm of chicken and marinate it with 300 gm of finely chopped onion, 2 tablespoons of ginger garlic paste, and a mix of whole spices.
2. Prepare the spice mix: Add 2 tej patta, 4 elaichi, 5 cloves, 2 pieces of cinnamon, 5 black pepper, 1 big elaichi, 1 star anise, 1 mace, and a small piece of nutmeg to the chicken.
3. Add remaining spices: Incorporate 1 teaspoon of cumin, 4 dried red chilies, 3 green chilies, 1 tablespoon of salt, 1 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, 1 teaspoon of red chili powder, 1 tablespoon of chicken masala, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, and 1 teaspoon of garam masala.
4. Heat the oil: In a pan, heat 1/2 cup of mustard oil until it starts to smoke, then pour it over the marinated chicken and mix well.
5. Marinate the chicken: Cover the marinated chicken and let it sit for 30 minutes.
6. Prepare the handi: Soak a clay pot in water for 6-7 hours if using for the first time, then dry it and grease it with 2 tablespoons of mustard oil.
7. Layer the onions: Place a layer of the marinated onion at the bottom of the handi to prevent the chicken from burning.
8. Add the chicken: Add the remaining marinated chicken on top of the onion layer.
9. Seal and cook: Seal the handi with dough to trap the steam and cook on low heat for 40-45 minutes, stirring every 10 minutes.
10. Finish cooking: After cooking, let it sit for 5 minutes before opening.
11. Garnish and serve: Garnish with fresh coriander leaves and serve with chapati, roti, paratha, naan, or rice.

Converted from YouTube · Swad Zara Hatke ·