Authentic Bihari Chicken Curry

Ingredients

• 1 kg Chicken (bone-in, skinless) (Washed and cut into medium pieces)
• 4 tbsp Mustard oil (Traditional for flavor; heat until smoking)
• 2 whole Bay leaves
• 1 inch piece Cinnamon stick
• 1 whole Black cardamom
• 2 whole Green cardamom
• 5 whole Cloves
• 1 tsp Cumin seeds (Crushed)
• 1 inch Ginger (Crushed)
• 10-15 cloves Garlic cloves (for tempering) (Peeled, crushed)
• 4-5 whole Dried red chilies
• 500 grams Onions (Finely sliced (about 3 large onions))
• to taste Salt
• 3 whole bulbs Whole garlic bulbs (Outer skin removed, keep bulbs whole)
• 15-20 cloves Garlic cloves (for masala) (For grinding with chilies)
• 1/2 tsp Black peppercorns
• 6-7 whole Green chilies (Adjust to taste)
• 1 packet (~25g) Chicken masala powder (Any Indian brand)
• 1 tsp Turmeric powder
• 1 tsp Kashmiri red chili powder (For color, mild heat)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 cup Hot water (For gravy)
• 1/2 tsp Garam masala powder

Instructions

1. Heat the Pot and Oil

   Place a large heavy-bottomed pot or kadhai on medium-high heat. Add mustard oil and heat until it starts to smoke. Once smoking, reduce the heat and let it cool slightly (this removes bitterness).

   Time: PT5M

2. Add Whole Spices and Aromatics

   Add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves, and crushed cumin seeds. Sauté for 30 seconds until fragrant. Add crushed ginger, 10-15 crushed garlic cloves, and dried red chilies. Sauté for another 1 minute.

   Time: PT2M

3. Add and Cook Onions

   Add the sliced onions. Sauté on low to medium heat, stirring often. Cover and cook, stirring occasionally, until onions are very soft and golden brown (about 15 minutes).

   Time: PT15M

4. Add Salt and Continue Cooking Onions

   Add salt to taste. Mix well, cover again, and continue cooking until onions are completely softened and starting to caramelize (another 5 minutes).

   Time: PT5M

5. Add Whole Garlic Bulbs

   Add 3 cleaned whole garlic bulbs to the onions. Mix gently and cook uncovered for 2 minutes.

   Time: PT2M

6. Add Chicken and Sauté

   Add the washed chicken pieces. Mix well and cook uncovered on medium heat for 5 minutes, stirring occasionally.

   Time: PT5M

7. Cover and Cook Chicken

   Cover the pot and cook chicken on medium heat for 10 minutes. The chicken will release water. Do not add spices yet.

   Time: PT10M

8. Prepare Fresh Masala

   While chicken cooks, crush 15-20 garlic cloves, 1/2 tsp black peppercorns, and 6-7 green chilies together in a mortar and pestle. Set aside.

   Time: PT5M

9. Mix Spice Powders

   In a small bowl, mix chicken masala powder, turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Add a splash of water to make a paste. Set aside.

   Time: PT3M

10. Reduce Chicken Liquid

    Uncover the chicken. Continue cooking on medium heat until most of the liquid released by the chicken evaporates and oil starts to separate (about 10 minutes).

    Time: PT10M

11. Add Masala Paste and Fresh Masala

    Add the spice paste and the crushed garlic-chili-pepper mixture to the chicken. Mix well. Sauté on low to medium heat, stirring often, for 12 minutes until oil separates and masala is cooked.

    Time: PT12M

12. Adjust Gravy and Finish

    Add 1 cup hot water for a thick gravy (or more for thinner curry). Add garam masala powder. Mix and simmer uncovered for 6 minutes until oil floats on top and chicken is fully cooked.

    Time: PT6M

13. Rest and Serve

    Turn off the heat. Let the curry rest for 5 minutes before serving. Serve hot with rice or roti.

    Time: PT5M

14. Cleanup

    Wash all utensils, pots, cutting board, knife, mortar and pestle, and serving dishes. Wipe down the stove and countertop.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

28g

Carbohydrates

12g

Fat

24g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken (bone-in, skinless): Bone-in chicken thighs, Drumsticks
• Instead of Mustard oil: Vegetable oil (flavor will differ)
• Instead of Black cardamom: 2 green cardamom pods
• Instead of Whole garlic bulbs: Skip if unavailable
• Instead of Green chilies: Serrano or jalapeño
• Instead of Chicken masala powder: Increase cumin and coriander powder
• Instead of Kashmiri red chili powder: Paprika

Equipment Needed

• Large heavy-bottomed pot or kadhai
• Spatula or large spoon
• Knife
• Cutting board
• Mortar and pestle (optional)
• Measuring spoons (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Heating mustard oil to smoking point and cooling before use.
• Cooking onions until deeply softened and golden brown.
• Letting chicken cook in its own juices before adding spices.
• Adding spice paste only after water has evaporated and oil separates.
• Sautéing masala until oil separates for best flavor.

Chef Tips from the Video

• Use bone-in chicken for best flavor and juicier meat.
• Do not skip the whole garlic bulbs—they become sweet and soft.
• No tomatoes or yogurt—this is a rustic, onion-forward curry.
• For a smokier flavor, briefly char the green chilies before grinding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month. Thaw and reheat gently.

Room temperature: Not recommended beyond 2 hours due to meat and onion content.

Make-Ahead Tips

• You can make the onion base a day ahead and refrigerate.
• The curry tastes even better the next day as flavors develop.