Champaran Chicken

Name: Champaran Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 800 g chicken (bone-in, cut into medium curry pieces); 3 tbsp mustard oil; 3 pcs onion (medium, thinly sliced); 18 pcs garlic (cloves, half crushed and half left whole); 2 inch ginger (crushed); 4 pcs green chili (slit); 0.5 cup yogurt (plain, whisked); 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch black pepper; 0.5 tsp garam masala; 2 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 0.5 tsp salt; 0.75 cup water (for slow cooking); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(187)

TASTE SCORE

9/10

A rustic Bihar chicken curry slow-cooked with mustard oil, whole garlic, onions, and warm spices until the meat turns tender and deeply flavorful. It is earthy, bold, and especially good with plain rice or roti.

PREP

20m

COOK

60m

SERVES

1 KATORI

470 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the chicken and aromatics.
1.Wash and drain the chicken well, then pat it dry lightly.
2.Slice the onions thinly.
3.Crush the ginger and half the garlic cloves.
4.Leave the remaining garlic cloves whole and slit the green chilies.
mix · ~20 min
Marinate the chicken.
1.Add chicken, yogurt, onions, crushed garlic, whole garlic, ginger, and green chilies to a large bowl.
2.Add red chili powder, turmeric powder, coriander powder, cumin powder, black pepper, garam masala, and salt.
3.Pour in the mustard oil and mix very well so every piece is coated.
4.Set it aside for 20 minutes.
TIPMix with your hand for the best coating, and rub the onions into the chicken so they soften faster while cooking.
saute · ~1 min
Warm the whole spices.
Heat a heavy pot over medium heat. Add bay leaf, cinnamon, green cardamom, and cloves, and let them sizzle in the marinade-coated base for 30 seconds until fragrant.
saute · ~10 min
Start cooking the chicken.
Transfer the marinated chicken mixture to the pot and cook over medium heat for 8 to 10 minutes, stirring often, until the onions soften and the chicken begins to release moisture.
TIPKeep the heat moderate so the yogurt does not split and the masala does not catch at the bottom.
simmer · ~40 min
Add water and slow-cook the curry.
Add water, mix well, cover tightly, and cook on low heat for 35 to 40 minutes. Stir once or twice during cooking until the chicken is tender and the gravy turns thick and glossy.
TIPA tight lid helps trap steam, which gives this curry its characteristic dum-style finish.
garnish · ~2 min
Finish with coriander leaves.
Open the lid, check that the chicken is fully cooked, and sprinkle in the coriander leaves. Cook uncovered for 2 more minutes if you want a thicker gravy.
serve
Serve hot.
Serve Champaran Chicken hot with plain rice, roti, or paratha.

PRO TIPS

What to keep in mind.

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

1
Pat the chicken dry before marinating so the mustard oil and spices cling better instead of sliding off.
2
Let the mustard oil sit with the chicken for the full marination time to mellow its raw sharpness.
3
Use a heavy-bottomed pot or handi; this curry cooks best with gentle, even heat and a tight lid.
4
Stir only once or twice during the covered simmer so the onions break down without the chicken pieces shredding.
5
The curry is ready when the oil begins to separate lightly and the whole garlic cloves turn soft and sweet.
6
If making ahead, rest the curry for a few hours before reheating; the garlic and whole spices deepen noticeably.

RECIPE VARIATIONS