Bihari Style Chicken Curry

Step 1: Marinate the Chicken

Take 1 kg chicken in a bowl. Add 1.5 tsp turmeric powder, 1 tsp chili powder, 1 tsp salt, 2 tbsp mustard oil, 2 tbsp yogurt, and 4-5 drops of lemon juice. Mix everything thoroughly with your hands, ensuring the chicken pieces are well coated. Let it marinate for 5-10 minutes.

Step 2: Prepare Onions and Green Chilies

Peel and wash 1 kg of onions. Slice them into medium-thick pieces; avoid slicing too thinly. Take 4-5 green chilies, break them in half, and add them to the sliced onions.

Step 3: Prepare Whole Garlic

Take 2 whole garlic bulbs. Clean the top and bottom ends and gently peel off some of the outer skin, but do not separate the cloves. Also, peel 6-7 individual garlic cloves (this is optional but adds flavor).

Step 4: Prepare Gravy Masala Paste

In a blender, combine 5-6 garlic cloves, a small piece of ginger, and 5-6 green chilies. Blend to make a fine paste. Transfer the paste to a bowl and add 1.5 tsp turmeric powder, 1.5 tsp chili powder, 1 tsp garam masala powder, and 1.5-2 tsp coriander powder. Mix well and set aside.

Step 5: Prepare Tadka

Heat a heavy-bottomed kadhai on high flame. Once hot, add 4-5 tbsp mustard oil and let it heat until it starts smoking. Add 2 big cardamoms (crushed), 2 small cardamoms (crushed), 5-6 cloves, 1 small cinnamon stick, and 1-2 star anise. Fry for a few seconds. Then add 3-4 dry red chilies and 2 bay leaves. Fry until fragrant.

Step 6: Sauté Onions and Garlic

Add the sliced onions, green chilies, and the 2 whole garlic bulbs to the kadhai. Add salt to taste (remember chicken is already salted). Stir well and cook for 2-3 minutes until the onions start to soften and turn translucent.

Step 7: Cook the Chicken

Add the marinated chicken to the kadhai with the sautéed onions and spices. Stir well to combine. Cook on low flame initially, as the chicken will release water. Once water is released, increase the flame to high and cook for 5 minutes until the chicken is about 50% cooked and has a golden-brown color. Ensure all the water has evaporated.

Step 8: Add Masala and Finish Cooking

Once the chicken is 50% cooked and golden, add the prepared gravy masala paste to the kadhai. Mix thoroughly with the chicken. Reduce the flame to low and cook for 5-7 minutes, stirring occasionally, until the masala is well-fried and oil starts to release from the sides. The chicken should be tender and flavorful.

Step 9: Add Gravy (Optional) and Ghee

If you prefer gravy, add 1-2 cups of hot water to the chicken (adjust consistency to your liking). Cover the kadhai with a lid and cook for 1-2 minutes. After 2 minutes, remove the lid and add 1 tsp of ghee. Stir gently to incorporate the ghee. The Bihari style chicken curry is now ready.

Step 10: Serve

Serve the hot Bihari style chicken curry with jeera rice, roti, or paratha. Garnish with fresh tomato and onion slices.

• Ensure the kadhai is well-heated before adding oil to prevent sticking.

• Do not overcook the chicken initially; it should be about 50% cooked before adding the masala.

• Cook the masala on low flame to allow flavors to penetrate the chicken deeply.

• Adjust gravy consistency by adding hot water as per your preference.

• Adding ghee at the end enhances the flavor of the chicken curry.

• Serve with hot roti or paratha instead of rice.

• Adjust the spice level by increasing or decreasing green and dry red chilies.