Matla Chicken

What’s interesting is… this idea that Gujarat is purely vegetarian—it’s not entirely true. It’s just that the non-vegetarian side is subdued and, well more regional. In places like Saurashtra, especially around Gir, pastoral and hunting communities have historically cooked meat like this—simply, and with what’s available. Matla chicken is really more about it being a method rather just an interesting community dish.

The Clay pot is sealed shut with dough, slow fire made with cow dung lit underneath. The marinade itself is actually quite minimal—basic local spices, heat, chunky garlic onions and capsicum and quite a few layers of flavor.

The sealed pot essentially creates its own pressure, so the chicken cooks in its own juices, absorbing flavour and also rendering a beautiful smoky personality. This style of cooking comes from much constraint cuz there were limited utensils, a lot of open fires, and I guess food taste .

Try this recipe, it’s a spot elaborate but I’m sure you can conjure this up on your bbq grill in your cushy city home… what say ?

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

1. Prep the Fire
   Light cow dung cakes (or charcoal) and let them come to a steady, low ember heat.
2. First Marinade
   Rub the chicken with mustard oil, green chilli–garlic paste, ginger–garlic paste, and salt. Let it sit for 20–30 minutes.
3. Second Marinade + Stuffing
   Mix all ingredients into a coarse, rustic mixture. No need to overwork it.
4. 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.
5. Coat & Stuff
   Rub the chicken thoroughly with the marinade. Stuff the cavity generously. Tie the legs to secure.
6. Wrap
   Wrap the chicken in banana leaves, then foil.
7. Pot Assembly
   Line the earthen pot with banana leaf. Add tomatoes, potatoes, sweet potato, and garlic. Place the chicken on top. Add a splash of water.
8. Seal
   Close the lid and seal edges tightly with dough.
9. Cook
   Place over low embers, cover with more embers and optionally burlap for insulation.
   Cook undisturbed for 2–4 hours.
10. Finish
    Break open the seal. Serve the chicken whole, with the soft, smoky vegetables.

Enjoy with rice or roti.