Step-by-Step Instructions

1. 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.

2. 2.Fry the chicken

   Heat 3/4 cup of mustard oil in a pan over medium heat. Once hot, carefully place the marinated chicken pieces into the oil. Fry for about 4-5 minutes on each side until golden brown and partially cooked.

3. 3.Set chicken aside and reduce oil

   Remove the fried chicken pieces from the pan and set them aside on a plate. Reduce the remaining oil in the pan by about three-quarters, leaving approximately 1/4 cup of oil and chicken juices.

4. 4.Sauté onions

   Add 1 cup of finely chopped onions to the pan. Sauté over slightly above medium heat for about 4-5 minutes until they turn translucent and lightly golden.

5. 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 3-4 minutes, stirring frequently to prevent the garlic and ginger from burning.

6. 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 3 minutes, stirring often, until the tomato paste darkens slightly.

7. 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 3-4 minutes, keeping the mixture vibrant and stirring frequently.

8. 8.Incorporate yogurt

   Add 1/2 cup of whisked yogurt (or curd) to the pan. Mix continuously for 2 minutes until fully incorporated and the sauce is smooth.

9. 9.Add milk

   Pour in 1 cup of milk. Continue mixing for about 3 minutes until the sauce is well combined and heated through.

10. 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 simmer. Cover the pan and cook for about 5 minutes, stirring occasionally.

11. 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.

12. 12.Serve

    The Bihari Chicken is now ready to serve.