Champaran Chicken

Champaran chicken

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The important part is to not open the lid at all during cooking, and the cook instinctively knows when the dish is ready. Actually cook it over a coal fire in earthen pots and that is another reason the meat gets a lot of earthy flavours. But here I cook on gas top in an earthen pot.

Add all spices and other ingredients according to your convenience but do not compromise with oil, ghee and garlic 😁

Ingredients are.... sliced onion, crushed ginger, garlic, onion, black pepper, whole red chillies, turmeric, garam masala, cinnamon,star anis, bay leaves, cloves, mustard oil, ghee and whole pods of garlic and salt.

The garlic is more important to this recipe. So here I add full 4 whole garlic.

Pour all mustard oil in an earthen pot apply all over inside the pot so that all pores will closed . Add each and every ingredients along with chicken inside this earthen pot. Make a dough and seal the edges of the pot with it's lid.

Then, put over simmering heat, and cook for a minimum of 1 hour for chicken and 1 hour 30 minutes for mutton.

Every 10 minutes, shake the pot gently to ensure the meat cooks evenly. After taking off the heat, leave the pan alone to cool off for at least 10 minutes before attempting to break the seal.

Champaran Chicken is ready to serve.

Soya kebbab

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A PINCH OF HING

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