Bihari Chicken

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Whisk the yogurt until smooth before adding to prevent lumps in the curry.

• Stir the ginger-garlic paste and spices frequently to prevent them from burning, which can make the curry bitter.

• Mustard oil is recommended for an authentic flavor, but other cooking oils can be used as a substitute.

• Adjust the amount of chili powder to suit your preferred spice level.