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A rustic and robust chicken curry from the heart of Bihar, slow-cooked with a generous amount of caramelized onions and whole spices in pungent mustard oil. This dish is celebrated for its deep, rich flavor and a thick, dark gravy that clings to every piece of tender chicken.
For 4 servings
Heat the mustard oil in a heavy-bottomed pan or kadai over high heat until it's lightly smoking. This process, called 'tempering the oil', removes its raw pungency. Reduce the heat to medium and let it cool for a minute.
Add the whole spices: bay leaves, cinnamon stick, cloves, black cardamom, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
Add the sliced onions. This is the most crucial step. Cook on medium-low heat, stirring frequently, for 20-25 minutes until the onions are deeply caramelized and have turned a rich, reddish-brown color. Do not rush this process.
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
Increase the heat to high. Add the chicken pieces, whole garlic cloves, and slit green chilies. Sauté for 7-8 minutes, stirring continuously, until the chicken is seared and changes color on all sides.
Reduce the heat to low. Add the powdered spices: turmeric, red chilli, coriander, cumin, and salt. Mix well and cook for 2-3 minutes, allowing the spices to bloom and coat the chicken evenly. This is called 'bhun-na'.
Add the chopped tomatoes. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala at the edges of the pan.
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A rustic and robust chicken curry from the heart of Bihar, slow-cooked with a generous amount of caramelized onions and whole spices in pungent mustard oil. This dish is celebrated for its deep, rich flavor and a thick, dark gravy that clings to every piece of tender chicken.
This bihari recipe takes 80 minutes to prepare and yields 4 servings. At 600.32 calories per serving with 47.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pour in the hot water and stir to combine. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.
Turn off the heat and stir in the garam masala. Garnish with freshly chopped coriander leaves. Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to deepen.
Replace chicken with 750g of mutton pieces to make the equally famous Bihari Mutton Curry. Increase the simmering time to 45-60 minutes or pressure cook for 5-6 whistles until the mutton is tender.
Substitute chicken with 500g of paneer cubes and 2 large boiled potatoes (cubed). Add the paneer and potatoes at step 7 (with tomatoes) and reduce the final simmering time to 10-12 minutes.
Increase the number of green chilies to 5-6 and add 1/2 teaspoon of freshly ground black pepper along with the garam masala at the end.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
Spices like turmeric (containing curcumin), ginger, and garlic are renowned for their potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress.
Mustard oil is rich in monounsaturated and polyunsaturated fatty acids (MUFA and PUFA), including omega-3s, which are beneficial for cardiovascular health when consumed in moderation.
The combination of garlic, ginger, and various whole spices provides essential vitamins and minerals that can help strengthen the immune system.
Its uniqueness comes from the slow-cooking technique ('bhun-na'), the heavy use of pungent mustard oil, and a large quantity of onions that are caramelized to form a thick, dark, and naturally sweet gravy without using cream or nuts.
You can use a neutral oil like sunflower or vegetable oil, but it will significantly alter the taste. The sharp, pungent flavor of mustard oil is a hallmark of this dish and provides its authentic character.
It is moderately healthy. It's an excellent source of protein from chicken. However, it uses a generous amount of oil, making it high in calories and fat. Consumed in moderation, it can be part of a balanced diet.
One serving (approximately 450g) contains an estimated 550-650 calories, primarily from the chicken and the mustard oil used in the gravy.
The thickness comes from the onions. If your gravy is thin, it likely means the onions weren't cooked down enough. You can simmer the curry uncovered for a few more minutes to reduce the liquid, or gently mash some of the cooked onion pieces against the side of the pan.