Chicken Champaran
Chicken Champaran is a slow-cooked dish using marinated chicken and spices, traditionally prepared in a sealed pot.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into medium pieces) | 1 | Kilogram |
| Onion (finely sliced) | 4 | Count |
| Garlic (minced) | 10 | Clove |
| Ginger (grated) | 2 | Inch |
| Green Chili (slit) | 4 | Count |
| Tomato (chopped) | 3 | Count |
| Yogurt (whole milk based) | 200 | Milliliter |
| Mustard Oil (for cooking) | 100 | Milliliter |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Bay Leaf | 2 | Count |
| Cinnamon Stick | 1 | Inch |
| Clove | 4 | Count |
| Black Cardamom | 2 | Count |
| Fresh Coriander (chopped for garnish) | 1 | Bunch |
Instructions
- In a large bowl, mix yogurt, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt to create a marinade.
- Add chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 2 hours.
- Heat mustard oil in a heavy-bottomed pot until it reaches smoking point, then reduce the heat.
- Add bay leaves, cinnamon stick, cloves, and black cardamom to the oil and sauté for a minute.
- Add sliced onions and cook until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes.
- Add chopped tomatoes and cook until they soften and oil starts to separate.
- Add the marinated chicken to the pot, mix well, and cover with a tight-fitting lid.
- Cook on low heat for about 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and cooked through.
- Garnish with chopped fresh coriander before serving.
Prep
- Marinate chicken for at least 2 hours.
Kitchen equipment
Heavy-bottomed Pot With A Tight-fitting Lid