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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Bihari Chicken Curry

    Published: Apr 9, 2022 | Last Updated On: Jan 13, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Bihari Chicken Curry

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    Try this traditional Bihari Chicken Curry where chicken pieces are cooked with whole garlic knobs, tomatoes, spice powders, and a few more simple ingredients. Serve it with phulka or rice (gluten-free).

    Here are some more chicken curry recipes that you may like – Chicken Keema Masala, Chicken Salna, Traditional Andhra Chicken Curry, Butter Chicken, Chicken Vindaloo, and Dhaba Style Chicken Curry.

    Bihari Chicken Curry served in a bowl.
    Jump to:
    • About Bihari Chicken Curry
    • Ingredients
    • How To Make Bihari Chicken Curry
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Bihari Chicken Curry

    Bihari Chicken Curry (Bihari Chicken Masala) is a traditional chicken curry recipe that is quite popular in Bihari homes. Chicken pieces are marinated, pan-fried, and then dunked in a spicy onion-tomato-based curry.

    The addition of whole garlic knobs makes this chicken curry quite unique and different from others.

    It is best served with phulka or steamed rice for weekday meals with some sliced onions and lemon wedges on the side.

    This curry is gluten-free and the recipe can be easily doubled or tripled.

    Ingredients

    Bihari chicken curry ingredients 1
    Bihari chicken curry ingredients 2
    Bihari chicken curry ingredients 3

    For The Marination

    Skinless bone-in chicken pieces are marinated with Kashmiri red chili powder, turmeric powder, lime juice, and salt.

    Try to use bone-in chicken pieces, as the bones release their juices and add a beautiful flavor to the curry. But if you are not a bone-in chicken person, use boneless chicken cut into 1-inch cubes.

    For The Curry

    To make the curry, you will need mustard oil, red onions, salt, a few basic spice powders, ginger garlic paste, pureed fresh tomatoes, whole garlic knobs, plain yogurt (dahi), ghee, and cilantro (fresh coriander leaves).

    Mustard oil gives a very unique taste to this curry. If it’s not available, you can use any vegetable oil.

    Whole garlic knobs are the unique ingredient of this chicken curry. They also give it a very nice taste.

    This recipe uses basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cumin powder.

    How To Make Bihari Chicken Curry

    Marinate The Chicken

    Mix

    • 2 pounds (1 kg) bone-in skinless chicken (cut into 1-½ inch chunks)
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon salt
    • 1 tablespoon lime juice
    Chicken and othe rmarination ingredients added to a bowl.

    in a large mixing bowl.

    Refrigerate for 30 minutes.

    Mixed well.

    Fry The Chicken

    Heat ¾ cup of mustard oil in a large pan over high heat.

    Oil heating in a pan.

    Once the oil is hot, add the marinated chicken to the pan and arrange the pieces in a single layer. Fry for 4-5 minutes on each side. If your pan is not very large, then fry the chicken in batches.

    Marinated chicken arranged in the pan.

    Remove the fried chicken to a plate and set it aside.

    Fried chicken.

    Make The Curry

    Add 1 and ½ cups of finely chopped onions and 1 teaspoon salt to the same pan and saute until onions turn golden brown in color (10-12 minutes). Stir frequently.

    There will be some liquid released by the chicken in the pan but that is normal.

    Onions added to the pan.

    Add 2 tablespoon ginger-garlic paste and saute for another minute.

    Ginger garlic paste added to the pan.

    Now add 1 and ½ cups of pureed fresh tomatoes and cook for 3-4 minutes, stirring frequently.

    Pureed tomatoes aded to the pan.

    Add

    • 2 tablespoon coriander powder
    • 2 tablespoon Kashmiri red chili powder
    • 1 tablespoon turmeric powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon cumin powder

    and saute for 2-3 minutes.

    Spice powders added to the pan.

    Add 1 cup water and 2 whole garlic knobs and cook until oil starts to separate on the sides of the pan (3-4 minutes).

    Water and garlic knobs added to the pan.

    Now add ½ cup of whisked yogurt and cook for another 2-3 minutes.

    Yogurt added to the pan.

    Add 2 cups of water and bring the curry to a boil.

    Cook for 3-4 minutes.

    Add the fried chicken pieces back to the pan and mix well.

    More water added to the pan.

    Reduce the heat to low.

    Cover the pan with a lid and cook for 25-30 minutes until the chicken is cooked and tender and the masala is cooked well too. Stir a few times in between cooking.

    Pan covered with a lid.

    Add 2 tablespoon ghee and mix well.

    Adding ghee to the pan.

    Garnish with 2 tablespoon chopped cilantro and serve hot.

    Ready Bihari chicken curry garnished with cilantro.

    Serving Suggestions

    Bihari Style Chicken Curry is best served with phulka or steamed rice. I also like to serve it with tawa paratha or lachha paratha for everyday meals.

    Storage Suggestions

    This chicken curry will easily last for 2-3 days when stored in an air-tight container in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.

    If you feel the curry has thickened while refrigerating, pour in a little hot water to adjust the consistency while reheating.

    You can also freeze the curry for up to 2 months. Thaw, heat and serve!

    You Might Also Like

    • Chicken Keema Masala is a hot and spicy Indian curry made using minced chicken, onions, tomatoes, and spices. It is super easy to make and tastes great with Indian bread. Here is how to make it in a pan over the stovetop or in an instant pot.
      Chicken Keema Curry (Indian Chicken Mince Curry)
    • Kolhapuri Egg Curry (Anda Rassa) is a spicy egg curry made by cooking boiled eggs in a flavorful onion- coconut based gravy. It is best served with bhakri and onions on the side. Try my traditional recipe to make it!
      Kolhapuri Egg Curry (Anda Rassa)
    • Chicken Salna is a thin and spicy chicken curry from Tamil Nadu, a Southern state of India. It tastes delicious with flaky parotta or steamed rice. Here is how to make it.
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      Goan Shrimp Vindaloo (Prawn Vindaloo)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Try this traditional Bihari Chicken Curry where chicken pieces are cooked with whole garlic knobs, tomatoes, spice powders, and a few more simple ingredients. Serve it with phulka or rice. Here is how to make it.

    Bihari Chicken Curry Recipe

    Try this traditional Bihari Chicken Curry where chicken pieces are cooked with whole garlic knobs, tomatoes, spice powders, and a few more simple ingredients. Serve it with phulka or rice. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Marination Time: 30 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6 people
    Calories: 498kcal
    Author: Neha Mathur

    Ingredients 

    To Marinate The Chicken

    • 2 pounds bone-in skinless chicken (1 kg, cut into 1-½ inch pieces)
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon salt
    • 1 tablespoon lime juice

    For The Curry

    • ¾ cup mustard oil (or any other oil that you prefer)
    • 1-½ cups finely chopped onions
    • 1 teaspoon salt
    • 2 tablespoons ginger garlic paste
    • 1 and ½ cups pureed fresh tomatoes
    • 2 tablespoons coriander powder
    • 2 tablespoons Kashmiri red chili powder
    • 1 tablespoon turmeric powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon cumin powder
    • 3 cups water (divided)
    • 2 whole garlic knobs
    • ½ cup plain yogurt (dahi) (whisked)
    • 2 tablespoons ghee
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    Marinate The Chicken

    • Mix chicken, chili powder, turmeric powder, salt, and lime juice in a large mixing bowl.
    • Refrigerate for 30 minutes.

    Fry The Chicken

    • Heat mustard oil in a large pan over high heat.
    • Once the oil is hot, add the marinated chicken to the pan and arrange the pieces in a single layer. Fry for 4-5 minutes on each side. If your pan is not very large, then fry the chicken in batches.
    • Remove the fried chicken to a plate and set it aside.

    Make The Curry

    • Add onions and salt to the same pan and saute until onions turn golden brown in color (10-12 minutes). Stir frequently.
    • There will be some liquid released by the chicken in the pan but that is normal.
    • Add ginger-garlic paste and saute for another minute.
    • Now add pureed tomatoes and cook for 3-4 minutes.
    • Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and cumin powder, and cook for 2-3 minutes.
    • Add 1 cup water and garlic knobs and cook until oil starts to separate on the sides of the pan (3-4 minutes).
    • Now add yogurt and cook for another 2-3 minutes.
    • Add the remaining 2 cups of water and bring the curry to a boil.
    • Cook for 3-4 minutes.
    • Add the fried chicken pieces back to the pan and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 25-30 minutes until the chicken is cooked and tender and the masala is cooked well too. Stir a few times in between cooking.
    • Add ghee and mix well.
    • Garnish with cilantro and serve hot.

    Video

    https://www.youtube.com/watch?v=cVZ651TQWOc

    Notes

    Try to use bone-in chicken pieces, as the bones release their juices and add a beautiful flavor to the curry. But if you are not a bone-in chicken person, use boneless chicken cut into 1-inch cubes.
    I like to use canned tomato puree as it is more concentrated in flavor, but feel free to use pureed fresh tomatoes.

    Nutrition

    Calories: 498kcal | Carbohydrates: 13g | Protein: 22g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 967mg | Potassium: 726mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1332IU | Vitamin C: 11mg | Calcium: 173mg | Iron: 3mg
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    More Chicken Curry Recipes

    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This spicy curry goes well with naan or any other Indian bread.
      Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry where chicken pieces are cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal (gluten-free).
      Malai Chicken Curry (Murgh Malaiwala)

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