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A rustic and aromatic one-pot chicken curry from Bihar, slow-cooked in a sealed earthen pot with mustard oil and whole spices. The chicken becomes incredibly tender and absorbs all the robust flavors of the marinade, cooking in its own juices.
For 4 servings
Marinate the Chicken
Prepare the Sealing Dough
Layer and Seal the Pot
This recipe goes great with these complete meals
A rustic and aromatic one-pot chicken curry from Bihar, slow-cooked in a sealed earthen pot with mustard oil and whole spices. The chicken becomes incredibly tender and absorbs all the robust flavors of the marinade, cooking in its own juices.
This bihari recipe takes 75 minutes to prepare and yields 4 servings. At 603.45 calories per serving with 37.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Slow Cook the Chicken
Rest, Unseal, and Serve
Prepare the iconic Champaran Mutton by replacing chicken with 750g of bone-in mutton pieces. Increase the slow-cooking time to 1.5 - 2 hours.
Add 2 medium potatoes, peeled and quartered, to the marinade for a more substantial and heartier curry.
For a restaurant-style smoky flavor (dhungar method), place a small steel bowl in the center of the cooked curry. Add a piece of live charcoal, pour half a teaspoon of ghee over it, and immediately cover the pot for 5 minutes to trap the smoke.
Chicken is a high-quality lean protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The blend of spices like turmeric (curcumin), ginger, garlic, and cloves provides potent antioxidants that help combat oxidative stress and reduce inflammation in the body.
Mustard oil, a key ingredient, is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for cardiovascular health when consumed in moderation.
Its uniqueness lies in the one-pot 'dum' cooking method where all raw ingredients are cooked together in a sealed pot (traditionally an earthen handi) over a low flame. This allows the chicken to cook in its own juices and absorb the intense aroma of mustard oil and whole spices.
Yes, a heavy-bottomed Dutch oven or a thick-bottomed pressure cooker (used without the whistle) works as an excellent substitute. The key is to have a pot that distributes heat evenly and has a tight-fitting lid that can be sealed.
It can be part of a balanced diet. It's high in protein from chicken and contains beneficial spices. However, it is also high in calories and fat due to the generous amount of mustard oil, which is essential for the authentic recipe. Enjoy it in moderation.
One serving contains approximately 600-650 calories, primarily from the chicken and mustard oil. This can vary based on the cut of chicken and the exact amount of oil used.
The pungent mustard oil is the soul of this dish, providing its characteristic flavor and aroma. It also helps in cooking the onions and chicken without adding any water. While you can reduce the quantity slightly, it's not recommended to reduce it drastically as it will significantly change the authentic taste and texture of the gravy.
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