Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10: Serve

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

• Cooking in mustard oil is key to the authentic Bihari flavor.

• Frying the chicken separately before adding it to the masala enhances its texture and taste.

• Don't add salt while initially frying the chicken, as it will release too much water. Add it after the chicken has browned.

• Cooking the masala on low heat until the oil separates is crucial for a rich and flavorful gravy.

• You can use garam masala powder instead of chicken masala powder for a slightly different flavor profile.