It’s been far too long since I cooked a one-pot meal, and recently, my biking adventures reignited that passion. A few weeks ago, after a refreshing ride to Morbe Dam, I passed by the Champaran Meat outlet located conveniently next to my house. The aroma of fresh meat drew me in, and the glutton within couldn’t resist the idea of crafting a one-pot Champaran-style meal for a sumptuous Sunday lunch.
My recipe is inspired by the traditional Champaran style of cooking, but I’ve made several deliberate adjustments to enhance the flavours and streamline the process. For instance, I opted for fragrant sesame oil instead of the usual mustard oil, which adds a subtle nutty flavour to the dish. Additionally, I used a pressure cooker instead of the traditional earthenware pot over a chulha, allowing for quicker cooking while still achieving tender chicken.
The outcome is a remarkably delicious chicken curry that boasts melt-in-your-mouth textures, complemented by an incredible Umami twist that enriches its fragrance. This one-pot meal remarkably comes together in just 30 minutes, not including the marination time, making it perfect for a lazy Sunday. It’s a delightful way to savour a hearty meal without spending the entire day in the kitchen, allowing plenty of time to relax and enjoy the weekend.
Prep time – 70 minutes ( including marination )
Cook time – 20 minutes
Serves – 4
Ingredients:
Chicken ( curry cut ) – 800 gms
Eschalots / Baby Onions – 200 gms
Whole Garlic pods – 20 gms
Tomato – 1 big
Green Chillies – 10 gms
Ginger-garlic paste – 2 tbsp
Soy sauce – 1 tbsp
Onion – Garlic Powder ( dry ) – 2 tbsp
Red Chilli powder – 2 tbsp
Turmeric powder – 1 tbsp
Sesame Oil – 100 ml
Chicken Masala – 5 tbsp
Spices for frying: ( all altogether – 5 gms )
Bay leaf
Star Anise
Peppercorns
Cumin
Cinnamon
Magaj beej
Mace
Black Cardamom
Cloves
Marinate the Chicken with ginger-garlic paste, soy sauce and a little oil. Cover with a tight film or lid and set it in the refrigerator for an hour.
Instructions:
1 ) Heat 30 ml of oil in the cooker. Fry the chicken lightly and set aside.
2 ) Add the remaining oil and fry the spices lightly along with onion, tomato, garlic and chillies. Make sure to keep the onions and chillies whole. Tomato can be diced.
3 ) Add the fried chicken. Add all the remaining spices, salt and two cups of water. Lock the cooker and cook for three whistles. Reduce the flame and cook for another five minutes. Turn off the cooker and let it cool for a while. Remove and serve hot with Roti or Rice.
