This… is not the Gujarat you think you know.
There’s a regional food story here—especially around Saurashtra—where meat has always been cooked simply, slowly, and heck delicious.
Matla chicken comes from that idea. A sealed clay pot, slow embers, and sigh! Patience! .
At
@aramness , it’s still done the same way—layered marinades, banana leaf, dough seal and cow dung fires… and then left alone.
Matla Chicken (Serves 4–5)
Ingredients
Chicken & Base
* 1 whole chicken (1.2–1.5 kg), cleaned
* 3 tbsp mustard oil
First Marinade
* 2 tbsp green chilli–garlic paste
* 2 tbsp ginger–garlic paste
* 1 tsp salt
Second Marinade + Stuffing
* 2 tbsp mustard oil
* 1 tbsp green chilli–garlic paste
* 1 tbsp ginger–garlic paste
* 1 large onion, roughly diced
* 1 medium capsicum, diced
* 10–12 garlic cloves (whole)
* 1.5 tsp salt (adjust to taste)
* 2 tsp jeera, crushed
* ½ cup fresh coriander, hand-torn
Tikka Layer
* ½ cup hung curd (thick yogurt)
* 1 tbsp red chilli–garlic paste
* 1 tbsp tikka masala
* 1 tsp red chilli powder
* Juice of 1 lemon
For Pot Assembly
* 2 tomatoes (whole)
* 2 potatoes (halved)
* 1 small sweet potato (chunks)
* 1 whole garlic bulb (halved)
* ¼ cup water
* Banana leaves (for wrapping)
* Foil
* Dough (atta + water) for sealing
Method
First Marinade. Rub the chicken with mustard oil, green chilli–garlic paste, ginger–garlic paste, and salt. Let it sit for 20–30 minutes.
Second Marinade + Stuffing. Mix all ingredients into a coarse, rustic mixture. Stuff
Tikka Layer. In a separate bowl, whisk together hung curd, chilli–garlic paste, tikka masala, chilli powder, and lemon juice. Fold this into the marinade mix to form a thick coating. Rub the stuffed chicken.
Tie the legs to secure.
Wrap the chicken in banana leaves, then foil and pop into pot with whole vegetables and garlic, little water - seal and cook over fire for 2-3 hours till done. Unseal, let sit before carving.
Enjoy with rice or roti.
#regional #recipes #gujarat #chicken