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.
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.
Jump to:
About This Recipe
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.
Ingredients
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, onions, salt, a few basic spice powders, ginger garlic paste, tomato puree, whole garlic knobs, plain yogurt (dahi), milk, 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.
I like to use canned tomato puree as it is more concentrated in flavor, but feel free to use homemade puree.
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, and 1 tablespoon lime juice in a large mixing bowl.
Refrigerate for 30 minutes.
Fry The Chicken
Heat ¾ cup of 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 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.
Add 2 tablespoon ginger-garlic paste and saute for another minute.
Now add 1 cup of tomato puree and cook for 3-4 minutes.
Add 2 tablespoon coriander powder, 2 tablespoon Kashmiri red chili powder, 1 tablespoon turmeric powder, 1 teaspoon garam masala powder, and 1 teaspoon cumin powder, and cook for 2-3 minutes.
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).
Now add ½ cup of whisked yogurt and cook for another 2-3 minutes.
Add 2 cups of milk and 1 cup 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 15-20 minutes until the chicken is cooked and tender.
Add 2 tablespoon ghee and mix well.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Serving Suggestions
Bihari 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
Bihari 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 heating.
You can also freeze the curry for up to 2 months. Thaw, heat and serve!
You Might Also Like
Recipe Card
Bihari Chicken Curry Recipe
Ingredients
To Marinate The Chicken
- 2 pounds bone-in skinless chicken (1 kg, cut into 1-½ inch chinks)
- 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 cup canned tomato puree
- 2 tablespoons coriander powder
- 2 tablespoons Kashmiri red chili powder
- 1 tablespoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 2 cups water (divided)
- 2 whole garlic knobs
- ½ cup plain yogurt (dahi) (whisked)
- 2 cups milk
- 2 tablespoons ghee
- 2 tablespoons chopped cilantro (coriander leaves)
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 tomato puree 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 milk and 1 cup 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 15-20 minutes until the chicken is cooked and tender.
- Add ghee and mix well.
- Garnish with cilantro and serve hot.
Did you make this recipe? Let me know!