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A traditional Bihar meal from the historic Champaran region that even non-vegetarians can enjoy. People who believe that Litti-Chokha is the only authentic vegetarian and non-vegetarian food in Bihari cooking haven't tried any of their other selections of deserving dishes. Even if the majority of Bihar's cuisine is delicious for vegetarians, there are certain people who make the most of their authentic non-vegan cooking techniques, and the diverse selection of non-vegetarian foods is worth trying. Ahuna chicken Curry, also known as Champaran chicken, is cooked over charcoal for a considerable amount of time in a fixed clay pot. The chicken is allowed to simmer over coal for a considerable amount of time without the seal being opened and is instead agitated occasionally with the entire pot until the meat becomes tender and completely delectable. There is no need to add water because the steam that is produced inside and the water from the chicken allow the meat to cook on its own. The odour is overwhelming.
Ingredients
1. 1. chicken, little pieces
2. 5 chopped onions
3. 1/3 cup garlic cloves, crushed
4. 1 Tbsp ginger, crushed
5. An entire garlic
6. 4-5 green chillies
7. 2 Tbsp red chilli powder, or as wanted
8. 1 Tsp turmeric powder
9. 1 Tsp meat masala
10. ¾ Cup curd
11. 1 Bay leaf
12. 1/3-½ Cup mustard oil
13. 1 ½ Tbsp. ghee
14. Salt as required
Entire Spices To Ground
1. 1 ½ Tbsp. coriander seeds
2. 1 Tsp cumin seeds
3. 1 Tsp black pepper
4. 6-7 Cloves
5. 1 Cinnamon stick
Chicken champaran/ Shutterstock
1. Ghee and mustard oil should both be heated until they are hot. Extinguish the fire and let the oil cool. After that, grind all of the flavours to a coarse powder in a food processor.
2. Position the clay pot on the tawa or level container that has been placed on the gas oven. Increase the heat of the fire and let it burn until the earthen pot is quite hot. Set up the margination while the clay pot is still hot.
3. Take the chicken, chopped onions, crushed ginger and garlic, whole garlic bulb, and green chillies and combine them in a large blender.
4. Combine the freshly ground seasonings with the meat masala, red bean stew powder, turmeric powder, and half of the mustard oil. Add the curd of your choice and thoroughly combine it with your hands.
5. At this point, make sure the clay pot is heated, add the additional mustard oil, and tilt the pot to evenly distribute the oil. Increase the heat to medium, add the inlet leaf, and sauté for a short while. Add the chicken and simmer it for 10 minutes with the lid open.
6. Close the pot's lid and adjust the fire to medium. When the batter is ready, either cover the pot with aluminium foil and then tightly seal the top with the foil or pour the batter into the prepared pot. Without cracking the top, let the chicken simmer. Every so often, gently shake the pot.
7. For an hour, stir the chicken with the lid off of the pot. Retighten the pot's lid to seal it once more. Shake incidentally, then check the chicken for doneness after another hour. Depending on the size of the chicken parts, the cooking time may change.
8. When the chicken is done, remove the cover and simmer for a further 10 minutes on a medium-high flame to achieve the ideal sauce consistency.
9. Serve hot.
