Bihari Chicken Curry

This authentic chicken curry recipe hails from the state of Bihar. Its uniqueness lies in the addition of whole garlic bulbs and the caramelisation of onions to form the base of the gravy. Spicy, intense, and robust!

Course Main Course

Cuisine Bihari, Indian

Diet Gluten Free, Halal

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 453kcal

Author Richa

Ingredients

For Chicken

1½ tablespoons Mustard Oil
1 Bay Leaf
1 Green Cardamom crushed
2 Cloves crushed
¾ teaspoon Turmeric Powder
500 grams Bone-in Chicken curry cut, approximately 2-inch pieces
½ teaspoon Salt

For Gravy

3 tablespoons Mustard Oil
1 teaspoon Jeera cumin seeds
½ inch Cinnamon
2 Cloves
1 Green Cardamom
1 Black Cardamom
3 whole dried Red Chillies
2 whole Garlic Bulbs
2 Bay Leaves
3 medium Onions sliced (approximately 2 cups or 230 grams)
15 Garlic Cloves peeled
2-3 Green Chillies crushed
1- inch Ginger chopped
1½ tablespoons Coriander Powder
½ teaspoon Turmeric Powder
2 teaspoons Kashmiri Chilli Powder
¾-1 teaspoon Salt
1 teaspoon Chicken Masala
½ teaspoon homemade Garam Masala use ¾ teaspoon if store-bought
2 tablespoons chopped Coriander

Instructions

Roasting Chicken:

Heat 1½ tablespoons of mustard oil in a kadhai until it starts to lightly smoke.
Reduce the flame to low and add all the whole spices mentioned under chicken. Add turmeric and chicken to the oil and fry on medium heat until the chicken starts to brown slightly (about 3 minutes).
Add ½ teaspoon salt, mix well, fry for another minute, and transfer the chicken to a bowl.
For the Gravy:
In the same kadhai, add 3 tablespoons of mustard oil. Now add all the whole spices mentioned under gravy along with whole garlic bulbs & whole red chillies. Saute for 1-2 minutes till fragrant.
Add onions & sauté until translucent. Add whole garlic cloves, chopped ginger, and crushed green chilies. Keep cooking the onions while stirring occasionally till the onions caramelize to a nice brown color and become slightly jelly-like. Add all the spice powders except garam masala and mix.
Add partially cooked chicken into the pan with 1½ cups hot water. Cook until the chicken is tender - about 20 to 25 minutes. Finally, add garam masala powder, mix & top with chopped coriander. Bihari Chicken Curry is ready to serve.

Notes

Using Bone-in chicken keeps the meat tender and juicy. If 'curry-cut' is not available to you, use drumsticks and thighs.
Do not skip the whole garlic bulbs in this recipe - it elevates the flavour of the dish!
Mustard Oil is highly recommended for this recipe as it adds smokiness and a distinct flavour to the dish. Alternatively, you may use any neutral-flavoured vegetable oil.

Nutrition