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A rustic and robust chicken dish from Bihar, slow-cooked with a generous amount of onions, whole spices, and pungent mustard oil. The chicken becomes incredibly tender, coated in a thick, flavorful masala.
For 4 servings
Marinate the Chicken
Temper the Spices
Sauté Onions and Roast the Chicken
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A rustic and robust chicken dish from Bihar, slow-cooked with a generous amount of onions, whole spices, and pungent mustard oil. The chicken becomes incredibly tender, coated in a thick, flavorful masala.
This bihari recipe takes 70 minutes to prepare and yields 4 servings. At 539.67 calories per serving with 38.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook to Perfection
Finish and Serve
Replace chicken with 600g of mutton pieces. Follow the same process but increase the slow-cooking time to 1.5-2 hours, or until the mutton is tender. You may need to add a splash of hot water if it becomes too dry.
For a spicier version, increase the red chili powder to 2 tsp and add 2-3 slit green chilies along with the onions.
To impart a traditional smoky flavor, place a small steel bowl in the center of the cooked chicken. Add a piece of red-hot charcoal to the bowl, pour a teaspoon of ghee over it, and immediately cover the pot tightly for 5 minutes before serving.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The recipe uses turmeric, ginger, and garlic, all of which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which can be beneficial for heart health when consumed in moderation.
A typical serving of about 250g contains approximately 450-550 calories. The calorie count is influenced by the cut of chicken and the amount of mustard oil used in the preparation.
It can be part of a healthy diet when eaten in moderation. It is an excellent source of protein from chicken and contains beneficial anti-inflammatory spices like turmeric and ginger. However, it is relatively high in fat due to the generous use of oil.
The large quantity of onions is a hallmark of this dish. During the slow-cooking process, the onions break down completely, creating a thick, naturally sweet, and rich gravy without the need for water, tomatoes, or cream.
While you can, bone-in chicken is highly recommended for authentic flavor and texture. The bones release collagen and juices during slow cooking, which enriches the gravy. If using boneless chicken, reduce the final cooking time to 25-30 minutes to prevent it from drying out.
This usually happens if the heat is too high or the pot isn't heavy enough. Ensure the flame is on the absolute lowest setting during the slow-cooking (dum) phase. Stirring every 10-15 minutes is also crucial. If it still sticks, add a tablespoon of hot water and scrape the bottom, but try to avoid adding too much water.
Heating mustard oil to its smoking point is a traditional technique that mellows its sharp, pungent flavor, making it more palatable and bringing out its nutty notes. It's a vital step for achieving the authentic taste of this dish.