Bihari Chicken Curry

5 from 2 votes

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

Bihari Chicken Curry served in a bowl.
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About Bihari Chicken Curry

Bihari Chicken Curry (Bihari Chicken Masala) is a traditional chicken curry recipe 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 gluten-free curry 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, 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 this curry a unique taste. If it’s not available, you can use any cooking 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 roasted cumin powder.

How To Make Bihari Style Chicken Curry

Marinate The Chicken

Mix the following ingredients in a large mixing bowl.

  • 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.

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, 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 (10-12 minutes). Stir frequently.

The chicken will release some liquid 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 the following spice powders and saute for 2-3 minutes.

  • 2 tablespoon coriander powder
  • 2 tablespoon Kashmiri red chili powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon roasted cumin powder
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 35-40 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.

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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. Here is how to make it.
5 from 2 votes

Bihari Chicken Curry Recipe

Try this traditional Bihari Style 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.
Prep: 10 minutes
Cook: 1 hour
Marination Time: 30 minutes
Total: 1 hour 40 minutes
Servings: 6 people

Ingredients 

To Marinate The Chicken

  • 2 pounds bone-in skinless chicken (1 kg, cut into 1-½inch 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 and 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 roasted cumin powder
  • 3 cups water (divided)
  • 2 whole garlic knobs
  • ½ cup plain yogurt (dahi, curd) (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.
  • Add1cup 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 35-40 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

YouTube video

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 because it is more flavorful, 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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