Bihari Style Chicken Curry is a traditional dish prepared in Bihar, that is slightly rich and spicy. What differentiates this chicken preparation from others is the usage of fresh whole garlic knob in the curry and the cooking process.
Being a foodie and an Indian, I am just amazed to see how each region in India has a unique version of the humble chicken curry. I was introduced to this recipe by an old friend who hails from Bihar. After that, I have tried this Bihari style chicken curry a number of times to make sure it is as satisfying as I first prepared it.
How to make Bihari Style Chicken Curry
Preparing this curry is very simple. You need fresh whole garlic knob, sliced onions, the spice paste, and garam masala paste. Other than that you only need some patience. Why I am saying this is because you need to saute the spices and chicken for a good amount of time at least 15-20 minutes for a better result.
The use of whole garlic does not actually add any flavor or taste to the curry. People eat it with the curry after it is cooked in the chicken spice gravy. It is also believed to be beneficial especially in winter and rainy season.
And as I said earlier this curry is slightly rich and spicy, as a lot of masala goes in. So don't reduce the oil quantity. However, you can adjust the heat by regulating the quantity of chili. The consistency of the chicken curry completely depends on your preference. You can make it thin or in gravy form or slightly dry. Hence add water accordingly.
Serve this dish with steaming hot rice or roti and enjoy the meal.
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Recipe
Bihari Style Chicken Curry | Bihari Chicken Masala
Ingredients
- 500 grams or 1.1 lbs chicken bone-in cleaned, washed and drained
- 4-5 tablespoon mustard oil
- 2 bay leaves
- 4 thinly sliced onions medium size
- ½ teaspoon turmeric powder
- 1 small whole garlic knob or more washed
- Salt as required
- Warm water 1 cup
For Spice Paste
- 1 roughly chopped onion medium size
- 8-10 garlic cloves peeled
- 1 ½ inch ginger peeled and chopped
- 1 roughly chopped tomato small size
- 1 green chili
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 5-6 whole peppercorns / black pepper
- 1 teaspoon salt
For Garam Masala Paste
- 3 green cardamoms
- 2 cloves
- 1 cinnamon stick approx 2 inches
Instructions
- Heat oil in a pan. Once the oil turns hot add bay leaves, followed by onion slices and saute until onions turn slightly golden.
- Add chicken pieces and saute for 6-7 minutes over medium flame.
- Add the spice paste, whole garlic knob, and turmeric powder. Saute for 14-15 minutes over medium flame.
- Add warm water and salt. Stir to mix. Cover and cook over low flame until chicken is cooked.
- Now at this point of time add the garam masala paste and stir well. Covered and cook for 5 minutes more.
- Now turn off the flame and remove from the stove and serve hot with rice or roti.
Notes
- Adjust the chili as per your requirement.
- Adjust the thickness of the curry by adding more or less water.
- Follow each step to get the best result.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Komal Asher Julian says
Hi Geetanjli,
I tried your recipe yesterday and it was awesome. Thank you for sharing this delicious detailed recipe.
Geetanjali says
Hello Komal Asher Julian, glad to know this 🙂 Thank you for the feedback!
Sangeeta says
This recipe was a superhit with my family (making it for the second time today since the first batch disappeared so quickly).
It's so easy and yet different from all those generic chicken curry recipes out there. Thank you!
Geetanjali says
Hi Sangeeta! You are welcome! So glad you and your family enjoyed it 🙂
Kanishk says
i was searching for this from a very long time.
Thanks i ll cook this
Geetanjali says
You are welcome, Kanishk! Happy cooking!
Lisa says
This turned out just perfect for us, though I did use 1 and a half chilies and served it with homemade cauliflower parathas. I also cut back on the water, as I don’t like my curries too wet. It was very good eating thank you for sharing this great recipe.