Bihari Chicken Kebab

Name: Bihari Chicken Kebab
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 500 g chicken breast (boneless, cut into long strips); 0.5 cup yogurt (thick, whisked); 2 tbsp mustard oil; 1 pcs onion (medium, finely sliced and crushed lightly); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp papaya (raw, grated); 1 tbsp roasted gram flour; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch black pepper; 1 pinch garam masala; 1 pinch red chili powder; 0.5 tsp salt; 1 tbsp lemon juice

RATING

4.2/5(32)

TASTE SCORE

9/10

Tender strips of chicken coated in a smoky mustard-yogurt marinade, threaded onto skewers, and cooked until lightly charred. This Bihari-style kebab is juicy, spiced, and perfect with onion rings and lime.

PREP

20m

COOK

16m

SERVES

100 G

318 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the chicken and onion.
1.Cut the chicken into long, even strips so they cook quickly and stay juicy.
2.Slice the onion very finely and crush it lightly with your fingers to release its juices.
3.Chop the green chili and grate the raw papaya.
TIPEven strips cook more evenly on the skewers and are easier to thread.
mix · ~5 min
Make the Bihari kebab marinade.
1.In a bowl, whisk the yogurt, mustard oil, ginger-garlic paste, lemon juice, and roasted gram flour.
2.Add the crushed onion, green chili, grated papaya, cumin powder, coriander powder, black pepper, garam masala, red chili powder, and salt.
3.Mix well into a thick, smooth marinade.
rest · ~60 min
Marinate the chicken.
Add the chicken strips to the marinade and coat every piece well. Cover and rest for at least 1 hour in the fridge so the papaya tenderizes the meat and the spices settle in.
TIPDo not marinate much longer than 4 hours or the papaya can make the chicken too soft.
assemble · ~5 min
Thread the chicken onto skewers.
Take the chicken out of the fridge 10 minutes before cooking. Thread the marinated strips onto soaked skewers in loose folds so the heat can reach all sides.
grill · ~16 min
Cook the kebabs until lightly charred.
1.Heat a grill pan or heavy pan over medium-high heat.
2.Place the skewers on the hot pan and cook for 4 minutes on the first side.
3.Turn and cook the other side for 4 minutes.
4.Keep turning every 1 to 2 minutes until the chicken is cooked through, lightly charred, and reaches 165°F or 74°C inside.
TIPCook over medium-high heat so the kebabs char outside before the yogurt marinade starts to release too much moisture.
rest · ~2 min
Rest the kebabs for 2 minutes.
serve
Serve the Bihari Chicken Kebab hot.

PRO TIPS

What to keep in mind.

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

1
Use thick yogurt only; if it looks runny, strain it first so the marinade clings instead of sliding off the chicken.
2
Lightly squeezing the sliced onion is important here because its juices season the marinade and add the classic Bihari kebab savoriness.
3
Do not pack the chicken tightly on the skewers; loose folds help the long strips char in spots without steaming.
4
If using wooden skewers, soak them well and leave a little empty space at the ends for easier turning on the pan.
5
Wipe off only excess marinade before cooking, but leave a thin coating so the kebabs stay juicy and develop a flavorful crust.
6
Cook until the edges show light char and the center hits 74°C; overcooking chicken breast will dry these kebabs quickly.
7
These kebabs reheat best in a hot pan for a minute or two, not the microwave, which softens the charred exterior.