Step-by-Step Instructions

1. 1.Marinate the Chicken

   Place the 1kg of bone-in, skin-off chicken pieces in a mixing bowl. Add the juice of 1 lemon, 1 teaspoon of salt, 1 teaspoon of turmeric, and 2 teaspoons of Kashmiri chili powder. Mix thoroughly with a gloved hand, ensuring all chicken pieces are well coated. Set aside for marination.

2. 2.Fry the Chicken

   Heat 3/4 cup of mustard oil in a pan over medium heat. Once hot, carefully add the marinated chicken pieces. Fry the chicken for 4-5 minutes on each side until they are nicely golden brown. Remove the fried chicken from the pan and set it aside.

3. 3.Sauté Onions and Spices

   Reduce the oil in the pan by three-quarters, leaving about 1/4 cup of oil along with any chicken juices and browned bits. Add 1 cup of finely chopped onions to the pan and cook for 4-5 minutes over slightly above medium heat until they are softened and lightly browned. Add 1 tablespoon of ginger garlic paste and 1 teaspoon of salt. Continue to cook for another 3-4 minutes, stirring frequently to prevent burning.

4. 4.Build the Tomato Base

   Pour in 1 cup of cold water and add the 2 whole heads of garlic (outer skin peeled). Mix well and continue to cook for another 3-4 minutes, maintaining a vibrant heat and stirring occasionally. Next, add 1/2 cup of whisked yogurt (ensure it's smooth to prevent curdling). Mix thoroughly and cook for 2 minutes, stirring constantly. Finally, add 1 cup of milk and continue mixing for about 3 minutes.

5. 5.Simmer with Garlic and Liquids

   Return the fried chicken pieces to the pan, along with any accumulated juices. Lower the heat to just above a simmer. Cover the pan and let it simmer for 5 minutes, stirring occasionally to ensure even cooking and flavor distribution. Turn off the heat. Check the salt level and adjust if necessary. Stir in 1 tablespoon of ghee for richness and aroma. The Bihari Chicken is now ready to be served.