Bihari Style Chicken Curry
For Marination
For Tadka & Onions
For Gravy Masala
For Finishing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 for .
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.
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).
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.
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.
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 until the onions start to soften and turn translucent.
Cook the Chicken
Add the chicken to the kadhai with the 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 until the chicken is about 50% cooked and has a golden-brown color. Ensure all the water has evaporated.
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. the flame to low and cook for , stirring occasionally, until the masala is well-fried and oil starts to release from the sides. The chicken should be tender and flavorful.
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 . After , remove the lid and add 1 tsp of ghee. Stir gently to incorporate the ghee. The Bihari style chicken curry is now ready.
Serve
Serve the hot Bihari style chicken curry with jeera rice, roti, or paratha. Garnish with fresh tomato and onion slices.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Variations
Simple ways to adapt this recipe.
- Serve with hot roti orIngredient swap
Serve with hot roti or paratha instead of rice.
- Adjust the spice level by
Adjust the spice level by increasing or decreasing green and dry red chilies.
Helpful Tips
Small details that can improve the final result.
Your Notes
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