Step-by-Step Instructions

1. 1.Fry the Chicken

   Heat 2 tbsp of mustard oil in a pot. Add 4 crushed green cardamoms and 1/2 tsp of turmeric powder. Sauté for 30 seconds on low flame. Add 1 kg of chicken and cook on high flame, stirring continuously, until the water evaporates and the chicken turns golden brown.

2. 2.Season and Finish Frying

   Once the chicken is browned, add 1 tsp of salt. Mix well and continue to cook on high flame for another 2-3 minutes. Remove the chicken from the pot, draining the oil, and set it aside.

3. 3.Prepare the Spice Base (Tadka)

   In the same pot, add 2 more tbsp of mustard oil and heat it. On low flame, add 2 inches of cinnamon, 3-4 green cardamoms, 1 black cardamom, 1/4 tsp black pepper, 5-6 cloves, 4-5 dried red chillies, 2-3 bay leaves, and 1 tsp cumin seeds. Sauté for 30 seconds to 1 minute until fragrant.

4. 4.Sauté Aromatics

   Add 5 medium-sized sliced onions and sauté until they start to soften. Then, add 3 whole garlic bulbs and continue to cook until the onions are golden brown.

5. 5.Add Ginger, Garlic, and Chillies

   Add 5-6 crushed garlic cloves, 1 tsp crushed ginger, and 1 tsp crushed green chillies to the pot. Sauté for about 1 minute to cook off the raw smell.

6. 6.Add Powdered Spices

   Add 1/4 tsp turmeric powder, 2 tsp coriander powder, 1 tsp Kashmiri red chilli powder, 1/2 tsp red chilli powder, and 1/2 tsp salt. Mix everything well.

7. 7.Cook the Masala

   Pour in 1/2 cup of water, mix, cover the pot, and let the masala cook on low flame for 5-6 minutes until the oil separates and floats on top.

8. 8.Combine Chicken and Masala

   Once the masala is cooked, add the fried chicken back into the pot. Mix well to coat the chicken with the masala and sauté on medium flame for 2-3 minutes.

9. 9.Simmer the Curry

   Add 1 cup of water to form the gravy. Stir in 1 tsp of chicken masala powder. Mix well, cover the pot, and simmer on medium-low flame for 12-15 minutes, or until the chicken is fully cooked and tender.

10. 10.Serve

    Once cooked, turn off the flame. The Bihari Chicken Masala is ready. Serve hot with steamed rice, roti, or paratha.