Bamboo chicken is a traditional tribal cuisine of Araku Valley, a hill station in the Visakhapatnam district in the state of Andhra Pradesh. Bamboo chicken is a chicken curry prepared by stuffing chicken in bamboo segments and then cooking it on charcoal. Bamboo chicken is an oil free and nutritionally rich dish. Due to its astonishing preparation technique it has extended its roots to many hotels across India. People nowadays are more inclined towards old traditional food recipes. Many foreigners who visits to explore India specially, to Andhra, Odisha, Kerala, Telangana and Tamil Nadu finds the essence of this food which made it soo popular, that the Shakes of Abu Dhabi ones declare it as a special dish in his dining table. Being cooked on less oil, it provide better health nutrition like proper Proteins, Carbs and Fibers. Many nutritionist advice such food to include it in diet. Foodie lovers made many blogs on its preparation.
Ingredients Skinless chicken(cut the chicken into small pieces),chopped onions, chopped green chillies, ginger paste, garlic paste, dry spices: salt, turmeric powder, red chilli powder, garam masala powder, chicken masala powder.
Method
- Marinate the chicken with all the ingredients and keep this aside for 1 hour.
- Stuff the marinated chicken into the bamboo shoot through the open side and close the open end with leaves (banana leaves or palm leaves).
- Roast the bamboo stick for at least 45 minutes on a medium flame, by keeping it on coal.
- After 45 minutes, cut open the bamboo shoot.
- Take out the chicken pieces.
- Garnish with a few drops of lemon juice and chopped onions.
Serving It is mainly eaten with rice, roti, naan or any other bread.
The aura of Bamboo chicken in Odisha has its own meaning. People from Urban or Remote areas are widely using this recipes for any special occasion, picnic and a lot more festivals. Readers can find few hotels in Bhubaneswar who served this dish soo beautifully, that any person can taste such delicious taste and create some heavenly food memories.
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