Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Serve

   Serve the Bihari Chicken hot.