Bihari Chicken – Indian
Summary
- This recipe features tender chicken cooked in a rich, spicy tomato-based gravy with whole garlic, milk, and yogurt. It's a flavorful dish from the Indian subcontinent, perfect for a hearty meal.
All Ingredients - For Marination
- Chicken 1 kg (2.2 lbs)
- Lemon juice 1 (from 1 lemon)
- Salt 1 tsp
- Turmeric powder 1 tsp
- Kashmiri Chilli powder 2 tsp
All Ingredients - For Gravy
- Mustard oil 3/4 cup
- Onion 1 cup, finely chopped
- Ginger garlic paste 1 tbsp
- Salt to taste
- Tomato paste 1 1/4 cup
- Kashmiri Chilli powder 2 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Turmeric powder 1 tsp
- Water 1 cup (cold)
- Whole garlic 2 heads (outer skin peeled)
- Yogurt/Curd 1/2 cup (whisked)
- Milk 1 cup
- Ghee 1 tbsp
Tools You'll Need
- Pan
- Mixing bowl
Don't have an ingredient? Try these swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the chicken
In a mixing bowl, add 1kg chicken pieces (skin removed, bone-in, cut into parts). Pour in the juice of 1 lemon, 1 teaspoon salt, 1 teaspoon turmeric powder, and 2 teaspoons Kashmiri chilli powder. Mix thoroughly with a gloved hand until all chicken pieces are well coated.
Step 2: Fry the chicken
Heat 3/4 cup of mustard oil in a pan over medium heat. Once hot, carefully place the chicken pieces into the oil. Fry for about on each side until golden brown and partially cooked.
Step 3: Set chicken aside and reduce oil
Remove the fried chicken pieces from the pan and set them aside on a plate. the remaining oil in the pan by about three-quarters, leaving approximately 1/4 cup of oil and chicken juices.
Step 4: Sauté onions
Add 1 cup of finely chopped onions to the pan. over slightly above medium heat for about until they turn translucent and lightly golden.
Step 5: Add ginger garlic paste and salt
Add 1 tablespoon of ginger garlic paste and some salt (to taste) to the onions. Cook for another , stirring frequently to prevent the garlic and ginger from burning.
Step 6: Add tomato paste and powdered spices
Add 1 1/4 cups of tomato paste, 2 teaspoons Kashmiri chilli powder, 2 teaspoons coriander powder, 1 teaspoon turmeric powder, and 1 teaspoon cumin powder to the pan. Mix well and cook for about , stirring often, until the tomato paste darkens slightly.
Step 7: Add water and whole garlic
Pour in 1 cup of cold water and add the 2 whole garlic heads (outer skin peeled). Stir well and continue cooking for another , keeping the mixture vibrant and stirring frequently.
Step 8: Incorporate yogurt
Add 1/2 cup of yogurt (or curd) to the pan. Mix continuously for until fully incorporated and the sauce is smooth.
Step 9: Add milk
Pour in 1 cup of milk. Continue mixing for about until the sauce is well combined and heated through.
Step 10: Return chicken to pan
Add the fried chicken pieces and any accumulated juices back into the pan with the gravy. Lower the heat to just above a . Cover the pan and cook for about , stirring occasionally.
Step 11: Finish with ghee
Turn off the heat. Check the salt level and adjust if necessary. Add 1 tablespoon of ghee to the curry and stir gently to combine.
Step 12: Serve
The Bihari Chicken is now ready to serve.
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