Bihari Chicken - Indian Style

Step 1: Marinate Chicken

Place 1 kg (2.2 lbs) chicken (skin off, bone in, cut into pieces) in a mixing bowl. Add juice of 1 lemon, 1 tsp salt, 1 tsp turmeric, and 2 tsp Kashmiri chilli powder. Mix well with a gloved hand until chicken is fully coated.

Step 2: Fry Chicken

Heat 3/4 cup mustard oil in a pan over medium heat. Add marinated chicken pieces to the hot oil. Fry for about 4-5 minutes on each side until browned. Remove fried chicken from the pan and set aside. Reduce the oil in the pan by three-quarters, leaving some flavorful bits.

Step 3: Prepare Gravy Base

Add 1 cup finely chopped onions to the remaining oil in the pan. Cook on slightly above medium heat for about 4-5 minutes until softened and lightly browned. Add 1 tbsp ginger garlic paste and 1 tsp salt. Cook for another 3-4 minutes, stirring often, ensuring garlic and ginger don't burn. Add 1 1/4 cup tomato paste. Add 2 tsp Kashmiri chilli powder, 2 tsp coriander powder, 1 tsp turmeric, and 1 tsp cumin powder. Cook for about 3 minutes, stirring frequently, until the spices are well combined with the tomato paste.

Step 4: Simmer Gravy

Add 1 cup cold water to the pan. Add 2 whole garlic heads (peeled outer skin). Cook for another 3-4 minutes, keeping the heat vibrant and mixing. Add 1/2 cup whisked plain yogurt/curd. Mix for 2 minutes, stirring constantly. Add 1 cup milk. Continue mixing for another 3 minutes.

Step 5: Combine Chicken and Gravy

Add the fried chicken pieces and any accumulated juices back into the gravy. Lower the heat to just above a simmer. Cook for about 5 minutes, stirring occasionally, until chicken is fully cooked and flavors meld. Turn off the heat. Check salt level and adjust if necessary. Add 1 tbsp ghee to the mix and stir.

Step 6: Serve

Serve the Bihari Chicken hot.

• Use mustard oil for an authentic flavor, but other oils can be substituted.

• Whisk yogurt until smooth before adding to prevent lumps.

• Stir frequently when cooking ginger, garlic, and spices to prevent burning.

• For a tighter seal during simmering, you can use a pastry dough made from flour and water around the lid.