LOCAL CUISINE

ATTA CHICKEN

Attta Chicken is known to have originated in the Kotpura town of Faridkot District. It is an exclusive chicken prepared by Kanwarjit Singh who picked up it from his father who migrated from Otjwal in Pakistan to Kotkapura and introduced the chicken to the locals in 1972. Its specialty is its distinct taste owing to the exclusive spices that are a closely kept secret of the family. However, the Unique Selling Point of atta chicken is not only its taste but the preparation method which is fat and oil free making it easy to digest. The owners say this dish was derived from Abbottabad’s buck, male lamb called ‘dumba’ in Pakistan. The recipe involves marinating a dressed-up chicken with specially made spices and dry fruits, which is then tightly wrapped in a muslin cloth. It is then covered with thick kneaded flour and roasted in a slow fire oven. The chicken is served after cracking open the flour shell after it has hardened and turned black. People travel from far off places to the original shop named Royal Atta Chicken (Manmeet Chicken Dhaba) which is also frequented by celebrities and has won many awards and accolades. The dish has certainly traveled to different parts of Punjab, however, the original makers in Kotkapura are still known for their authentic and distinct taste.