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Bihari Chicken Curry Recipe

Bihari Chicken Curry Recipe

Bihari Chicken Curry Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Cuisine Pakistani
Servings 6
Calories 498 kcal


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
  • 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


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.

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