Bihari Chicken Curry

Name: Bihari Chicken Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 750 g chicken (bone-in, cut into medium curry pieces); 2 tbsp mustard oil; 3 pcs onion (medium, finely sliced); 8 pcs garlic (cloves, crushed); 1 inch ginger (crushed); 0.5 cup yogurt (plain, whisked); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 2 pcs bay leaf; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(61)

TASTE SCORE

9/10

A homestyle Bihari chicken curry with mustard oil, onions, garlic, and warm spices simmered into a rich, lightly rustic gravy. It has deep flavor without being overly heavy, making it perfect with rice or roti.

PREP

20m

COOK

45m

SERVES

1 KATORI

430 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Marinate the chicken.
1.Place the chicken in a bowl with yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and half of the salt.
2.Add half of the crushed garlic and half of the crushed ginger.
3.Mix well and set aside for 20 minutes.
TIPA short rest helps the spices cling better and gives the curry deeper flavor.
saute · ~2 min
Heat the oil and bloom the whole spices.
1.Heat mustard oil in a heavy pan until it just starts to smoke lightly.
2.Lower the heat and add bay leaf, cumin seeds, black peppercorns, cloves, green cardamom, and cinnamon.
3.Cook for 30 seconds until fragrant.
saute · ~8 min
Cook the onions and aromatics.
1.Add the sliced onion and cook over medium heat until golden brown.
2.Add the remaining garlic and ginger.
3.Cook for 1 minute until the raw smell fades.
TIPTake the onions to a deep golden color, not dark brown, or the gravy can taste bitter.
saute · ~5 min
Cook the tomatoes.
Add the chopped tomato and cook until soft and pulpy, about 5 minutes. Stir often and mash lightly so the masala turns thick.
saute · ~10 min
Seal the chicken in the masala.
1.Add the marinated chicken to the pan.
2.Cook over medium-high heat, turning the pieces well so they are coated in the onion-tomato masala.
3.Cook until the chicken loses its raw look and the oil begins to show at the edges.
simmer · ~25 min
Simmer the curry.
1.Add water and green chili, then stir in the remaining salt.
2.Bring the curry to a gentle boil.
3.Cover and cook on low heat until the chicken is tender and the gravy is lightly thickened.
TIPStir once or twice during simmering so the masala does not catch at the bottom.
garnish · ~2 min
Finish with garam masala and cilantro.
Sprinkle in the garam masala and chopped cilantro. Simmer uncovered for 2 more minutes so the flavors settle.
serve
Serve hot.
Serve the Bihari Chicken Curry hot with steamed rice, roti, or paratha.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil smoke lightly before adding spices to mellow its sharp raw bite.
2
Whisk the yogurt well before marinating so it coats the chicken evenly and does not clump.
3
Brown the onions to a deep golden stage; this gives the curry its rustic color and sweetness.
4
When adding the marinated chicken, keep the heat medium-high at first so the masala fries instead of stews.
5
Cook until oil shows around the edges before adding water; that is the sign the base masala is properly bhuna.
6
Use bone-in chicken here if possible, because the simmering bones add body to the thin rustic gravy.
7
This curry tastes even better after a few hours of rest, once the mustard oil and whole spices settle together.