Champaran is famous for its non-vegetarian dishes. Ahuna Muton -A signature dish of old Champaran, Bihar and an absolute delight for non-vegetarian.
Ahuna Mutton which is cooked in a clay pot (earthen pot) at a very low flame for a long time becomes a signature dish here. Due to cooking in the clay pot, it becomes so digestive, that it is digested faster. Traditionally it is cooked on charcoal’s flames and shook the pot to complete stirring process to make very delicious mutton curry. By which you believe that the hard work done in making this is appropriate. What gives it its characteristic taste is a whole garlic bulb that is cooked with the meat. The garlic is whole yet nice and soft when the curry gets ready. No water is added as the water from chicken and steam generate inside helps the chicken cook on its own. The aroma is irresistible.
Today I have converted this delicious mutton dish to chicken. So lets get started an amazing dish from Bihari cuisine, the legendary Ahuna chicken from Champaran.
So, Let’s Cook Good Food…
Ingredients:
Chicken: 1 lbs (1/2 kg)
Onion: 2 Large (Sliced)
Garlic: 10-12
Whole Garlic Bulb: 1
Ginger: 1”
Red Chilies: 3
Green Cardamom: 4
Black Cardamom: 2
Black Peppercorn: 6-8
Cloves: 5-6
Cinnamon: 1” stick
Cumin: ½ tbsp
Cumin Powder: ½ tbsp
Coriander Powder: ½ tbsp
Turmeric Powder: ½ tsp
Garam Masala Powder: 1 tsp
Red Chilli Powder: ½ tbsp
Kashmiri Red Chilli Powder: 1 tbsp
Fennel Powder: ½ tbsp
Mustard Oil: ¼ cup (pre heated and cool down before using)
Salt to taste
Dough to seal the Handi
Method:
Wash Chicken thoroughly and take it in a vessel.
Add sliced onion to Chicken.
Crush 10-12 garlic pieces and ginger and add it to Chicken.
Add whole garlic bulb
Now add all whole splices – green cardamom, black cardamom, red chillies, cloves, black peppercorn, cinnamon, cumin.
Add spice powders – cumin powder, coriander powder, garam masala powder, red chilli powder, Kashmiri red chilli powder, turmeric powder, fennel powder and salt.
Add preheated mustard oil (do not use any other oil) to the mixture (keep 3 tbsp oil aside for handi). It surely enhances the flavour.
Mix all ingredients with chicken and keep this marination aside for 20-25 mins.
Now add 3 tbsp mustard oil (preheated) in a clay pot (Handi). Spread the oil around the inside wall of the handi.
Add chicken mixture in to the handi.
Roll little dough into a rope shape.
Place the dough rope around the opening of handi. Place the clay lid above the rope and seal it.
Put the handi on a Chulha or on gas stove.
Cook it on a medium heat for 5 minutes. Then reduce the flame and cook it for further 20 minutes on a low heat.
Now hold the handi from top shake it well so that that the chicken inside is thoroughly mixed.
Cook it for another 5 more minutes.
Take out the handi from the heat and open the lid.
Ahuna chicken is now cooked well.
Serve hot with Roti.
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