• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

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

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

    Bihari Chicken Curry

    117 shares
    Jump to 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 (gluten-free).

    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.

    Here are some more chicken curry recipes that you may like

    • Chicken Keema Masala
    • Chicken Salna
    • Traditional Andhra Chicken Curry
    • Butter Chicken
    • Chicken Vindaloo
    • Dhaba Style Chicken Curry

    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, freshly squeezed 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 freshly squeezed 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 Masala (Indian Spiced Chicken Mince)
    • 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.
      Tamil Nadu Style Chicken Salna
    • Shrimp Vindaloo (Prawn Vindaloo) is a Goan style curry made using fresh shrimp simmered in a sweet, spicy and tangy curry. Serve it with steamed rice or naan, this one won't disappoint you. Here is how to make it.
      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 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Marination Time: 30 minutes minutes
    Total Time: 1 hour hour 20 minutes 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 freshly squeezed 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)
    US Customary or Metric
    Prevent your screen from going dark

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Chicken Curry Recipes

    • Chicken Chettinad Curry is a fiery hot and delicious traditional curry from the Chettinad region of South India. Make it using my easy recipe at home.
      Chicken Chettinad Curry
    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • 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

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





    1. Tito

      April 26, 2023 at 10:00 pm

      5 stars
      I made it! It tastes like real Indian food. Love that ingredients are cooked individually. Will make again

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I’m Neha, Blogger & Recipe Expert behind Whisk Affair. I’ve nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Beaten Coffee (Indian Style Cappuccino) is a delicious foamy coffee drink popular in North Indian homes. It is served for all marriage functions, special occasions, or for everyday consumption at home. Make it using my easy recipe (vegetarian, gluten-free).
      Beaten Coffee (Indian Style Cappuccino)
    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Mango Frooti Drink
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP