Intro: A Pot Full of Aroma, Tradition & Fire
In Odisha’s villages, Mati Handi Chicken isn’t just a meal — it’s a ritual.
When a festival, a guest visit, or a harvest celebration happened, chickens were freshly prepared, and the marinated pieces were slow-cooked in mati handi (earthen pots) over a firewood stove.
The smell of burning wood, fresh spices, and clay pot mixing into the chicken created a magic that modern kitchens can barely recreate.
It’s food with soul — untouched by heavy masalas, but loaded with love, smoke, and earthy flavors.
Ingredients:
500 gm country chicken (desi chicken preferred)
2 onions (finely sliced)
1 tomato (finely chopped)
1½ tbsp ginger-garlic paste
2–3 green chilies (slit)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala (optional)
2 tbsp mustard oil (or use any oil)
Salt to taste
Fresh coriander leaves for garnish
Steps to Make Mati Handi Chicken:
1. Marinate the Chicken
Mix chicken pieces with turmeric, salt, and a little mustard oil.
Rest for 30–40 minutes.
2. Prepare the Mati Handi
Soak the clay pot (if new) for a few hours.
Heat it gently over low flame or firewood.
3. Cook the Chicken
Add mustard oil inside the handi.
Sauté onions till soft and light brown.
Add ginger-garlic paste and green chilies.
Add chicken pieces. Stir for 5–7 minutes.
Add all powdered spices and tomato. Mix well.
4. Slow Cooking
Cover the handi with a banana leaf or lid.
Let chicken cook on low flame for 45–60 minutes, stirring occasionally.
No extra water needed — chicken cooks in its own juices!
5. Final Touch
Once chicken is tender and oil starts separating, garnish with coriander leaves.
Serving Suggestions:
Serve hot with plain rice, pakhala, or roti
Enjoy with sliced onions and green chilies for full rustic feel
Why I Love It
Mati Handi Chicken isn’t about fancy presentation — it’s honest, deep, soulful food, tasting of clay, smoke, and Odisha’s fields.
The Pinch of Masala 