Bihari Chicken Curry Recipe
Ingredients
To Marinate The Chicken:
- 1 kg Boneless Skinless Chicken
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 tbsp Lime Juice
For The Curry:
- ¾ cup Oil
- 1-½ cup Chopped Onions
- 1 tsp Salt
- 2 tbsp Ginger Garlic Paste
- 1½ cup Pureed Fresh Tomatoes
- 2 tbsp Coriander Powder
- 2 tbsp Kashmiri Red Chili Powder
- 1 tbsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 3 cups Water
- 2 whole Garlic Knobs
- ½ cup Yogurt
- 2 tbsp Ghee
- 2 tbsp Fresh Coriander Leaves
Instructions
Marinate The Chicken:
- Mix chicken, chili powder, turmeric powder, salt, and lime juice in a large mixing bowl.
- Refrigerate for 30 minutes.
Fry The Chicken:
- Heat oil in a large pan over high heat.
- Once the oil is hot, add the marinated chicken to the pan and arrange the pieces in a single layer. Fry for 4-5 minutes on each side. If your pan is not very large, then fry the chicken in batches.
- Remove the fried chicken to a plate and set it aside.
Make The Curry:
- Add onions and salt to the same pan and saute until onions turn golden brown in color (10-12 minutes). Stir frequently.
- There will be some liquid released by the chicken in the pan but that is normal.
- Add ginger-garlic paste and saute for another minute.
- Now add pureed tomatoes and cook for 3-4 minutes.
- Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and cumin powder, and cook for 2-3 minutes.
- Add 1 cup water and garlic knobs and cook until oil starts to separate on the sides of the pan (3-4 minutes).
- Now add yogurt and cook for another 2-3 minutes.
- Add the remaining 2 cups of water and bring the curry to a boil.
- Cook for 3-4 minutes.
- Add the fried chicken pieces back to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 25-30 minutes until the chicken is cooked and tender and the masala is cooked well too. Stir a few times in between cooking.
- Add ghee and mix well. Garnish with cilantro and serve hot.