Description
Super rustic, spicy with really punchy flavours, if you are looking for a unique chicken curry, then this Bihari chicken curry is THE ONE!
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Ingredients
For Chicken
1½tablespoonsMustard Oil
1Bay Leaf
1Green Cardamom, crushed
2Cloves, crushed
¾teaspoonTurmeric Powder
500gramsBone-in Chicken, curry cut, approximately 2-inch pieces
½teaspoonSalt
For Gravy
3tablespoonsMustard Oil
1teaspoonJeera, cumin seeds
½inchCinnamon
2Cloves
1Green Cardamom
1Black Cardamom
3whole dried Red Chillies
2whole Garlic Bulbs
2Bay Leaves
3medium Onions, sliced (approximately 2 cups or 230 grams)
15Garlic Cloves, peeled
2-3Green Chillies, crushed
1-inchGinger, chopped
1½tablespoonsCoriander Powder
½teaspoonTurmeric Powder
2teaspoonsKashmiri Chilli Powder
¾-1teaspoonSalt
1teaspoonChicken Masala
½teaspoonhomemade Garam Masala, use ¾ teaspoon if store-bought
2tablespoonschopped 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
2. Using Bone-in chicken keeps the meat tender and juicy. If ‘curry-cut’ is not available to you, use drumsticks and thighs.
4. Do not skip the whole garlic bulbs in this recipe – it elevates the flavour of the dish!
6. 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
Calories: 453kcal, Carbohydrates: 18g, Protein: 20g, Fat: 34g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 104mg, Sodium: 909mg, Potassium: 494mg, Fiber: 5g, Sugar: 5g, Vitamin A: 508IU, Vitamin C: 14mg, Calcium: 86mg, Iron: 3mg
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