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A rich and aromatic chicken curry from Bihar, known for its deep flavors from caramelized onions, yogurt, and a blend of whole spices. It's heartier and spicier than its Mughlai counterpart, perfect with roti or rice.
For 4 servings
Marinate the Chicken
Prepare the Fried Onions (Birista)
Sauté Spices and Cook the Chicken
A rich and aromatic chicken curry from Bihar, known for its deep flavors from caramelized onions, yogurt, and a blend of whole spices. It's heartier and spicier than its Mughlai counterpart, perfect with roti or rice.
This bihari recipe takes 75 minutes to prepare and yields 4 servings. At 649.87 calories per serving with 40.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Korma
Garnish and Serve
Replace the chicken with 500g of paneer cubes or a mix of hearty vegetables like potatoes, cauliflower, and carrots. Add the paneer in the last 10 minutes of simmering to keep it soft.
Substitute chicken with 750g of mutton pieces. You will need to pressure cook the mutton with the masala for 5-6 whistles or until tender before simmering to finish.
For a richer, less spicy korma, reduce the red chili powder and add a paste of 10-12 soaked and blended cashews along with the hot water in the simmering step.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The spices used, such as turmeric, ginger, and garlic, are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system.
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome, aiding in digestion and nutrient absorption.
This dish contains various spices that are good sources of essential minerals like iron, manganese, and magnesium, which are vital for energy production and bone health.
Bihari Korma is typically heartier, spicier, and has a darker, robust gravy due to the extensive use of fried onions and mustard oil. Mughlai Korma is often milder, creamier, and lighter in color, frequently using nuts, cream, and milder spices.
Bihari Chicken Korma can be part of a balanced diet. It's a good source of protein from chicken and probiotics from curd. However, it is relatively high in calories and fat due to the oil used for frying onions. To make it healthier, you can use less oil and opt for chicken breast.
One serving of this Bihari Chicken Korma contains approximately 720 calories. This can vary based on the cut of chicken and the amount of oil used.
A bitter gravy is almost always caused by burnt onions. It's crucial to fry the onions to a deep golden brown, but remove them from the oil immediately once they reach that stage. If they turn dark brown or black, they will impart a bitter taste to the entire dish.
Yes, you can use boneless chicken. However, bone-in chicken releases collagen and marrow, which adds a lot more depth and flavor to the korma gravy. If using boneless chicken, reduce the simmering time by 5-10 minutes to prevent it from becoming dry.
To make the gravy thicker, you can simmer it uncovered for a few extra minutes to allow more water to evaporate. For a thinner gravy, simply add a little more hot water and stir until you reach the desired consistency.
Leftover Bihari Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat thoroughly before serving.
This recipe goes great with these complete meals
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