Taste of Odisha Special – Mati Handi Chicken Recipe

Odisha is not only famous for its temples and festivals but also for its delicious and traditional food. One such special dish that brings the real flavour of Odisha is Mati Handi Chicken. The name itself says a lot – “Mati Handi” means an earthen pot, and this chicken curry is slow-cooked in that pot over a wood fire or coal. The result is smoky, spicy, and full of desi flavours.

This dish is very popular in villages and is often made during family gatherings, festivals, or Sunday lunches. It is rustic, simple, and tastes heavenly when served with hot rice or mudhi (puffed rice).

Let’s learn how to make this traditional Odisha-style chicken curry at home in a simple way.

🐔 Ingredients Needed (For 4–5 people)

• Chicken (with bone) – 1 kg

• Mustard oil – 6 tbsp

• Onions – 3 large (finely sliced)

• Tomatoes – 2 medium (chopped)

• Ginger-garlic paste – 2 tbsp

• Green chillies – 2 (optional)

• Fresh coriander leaves – chopped

• Salt – as per taste

• Water – as required

For Marination:

• Turmeric powder – 1 tsp

• Red chilli powder – 1 tsp

• Curd – 3 tbsp

• Mustard oil – 1 tbsp

• Garam masala – 1 tsp

For Special Spice Mix (Dry Roast & Grind):

• Cumin seeds – 1 tsp

• Coriander seeds – 1 tbsp

• Black pepper – 1 tsp

• Cloves – 4

• Cardamom – 2

• Cinnamon – 1 small stick

• Dry red chillies – 2

🍲 Method of Preparation

Step 1: Marinate the Chicken

Wash and clean the chicken pieces. In a big bowl, add turmeric, red chilli powder, curd, mustard oil, garam masala, and salt. Mix everything well and marinate the chicken for at least 1 hour. For best results, marinate for 2–3 hours.

Step 2: Prepare the Spice Mix

Take a dry pan and roast cumin, coriander, black pepper, cloves, cardamom, cinnamon, and dry red chillies for 2–3 minutes on low flame till you get a nice aroma. Let them cool and then grind to a coarse powder. This is the magic masala of Mati Handi Chicken.

Step 3: Start Cooking

Heat mustard oil in a mati handi (earthen pot). If you don’t have one, you can use any heavy-bottom kadai. Once the oil is hot, add sliced onions and fry till golden brown.

Add ginger-garlic paste and green chillies. Sauté for a minute till the raw smell goes away.

Now add chopped tomatoes and cook until soft and mushy.

Step 4: Add Chicken and Masala

Add the marinated chicken to the handi and mix well. Cook on medium flame for 10–15 minutes till the chicken starts to leave oil.

Add the special roasted masala and mix everything. Add salt if needed. Pour water as per the consistency you want (usually 1 to 1.5 cups). Cover with a lid and cook on low flame for 25–30 minutes.

Traditionally, this curry is slow-cooked over a wood fire, which gives it a smoky flavour. If you want, you can place a piece of hot charcoal inside a small bowl, put it in the pot, pour some ghee over it, and close the lid for 5 minutes for that dhungar (smoke) effect.

Step 5: Garnish and Serve

Once the chicken is soft and the gravy is rich, switch off the flame. Add chopped coriander leaves and serve hot.

🍛 Serving Suggestion

Mati Handi Chicken tastes best with:

• Steamed rice

• Pakhala Bhata (fermented rice)

• Roti or paratha

• Mudhi (puffed rice) – for that village-style combo

❤️ Final Words

Mati Handi Chicken is more than just a dish – it’s an emotion for every Odia person. The earthy flavour of the pot, the roasted masalas, and the slow-cooking process make it unique. Try this recipe at home and bring the true taste of Odisha to your plate.

Stay connected for more traditional Odia recipes!

Also read,

Macha Besara (ମାଛ ବେସର): Taste of Odisha

How to Make Delicious Mati Handi Mutton at Home