To make this Bihari style chicken curry, we’ll start with 1 kg of chicken. To ensure the leg pieces retain their perfect shape after cooking and remain soft to eat, make a small cut near the rubbery tendon at the base of the leg. This helps the leg pieces cook properly.

Now, add 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder (you can use regular red chili powder instead), 1/2 tsp salt, and 2 tbsp mustard oil to the chicken. Mustard oil is the soul of this recipe, so don’t skip it. Mix the spices thoroughly with the chicken and let it marinate for 15-20 minutes. Marination will make the chicken soft and juicy, so make sure you marinate for at least 10-15 minutes.

Next, heat 200 ml mustard oil in a pot or handi. When the oil starts making your eyes water, that’s your cue to add the chicken. Add the chicken pieces one by one and fry them for 1 minute without stirring. After that, stir gently and fry the chicken until a light layer forms on the surface. At this stage, remove the chicken. Remember, we’re not fully cooking it, just frying it until a layer forms on the outside. Set the fried chicken aside, and we’ll reuse this oil in the next steps.

In the same oil, add 2 bay leaves, a 1/2-inch cinnamon stick, 4-5 green cardamoms, 1-2 black cardamoms (an essential ingredient, so don’t skip it), 2-3 dried red chilies, 12-15 black peppercorns, 4-5 cloves, and 1/2 tsp cumin seeds. Sauté for 5-10 seconds until the spices start releasing their aroma.

Now, add 6-7 medium onions, roughly chopped. Do not finely chop or puree the onions, keeping them roughly chopped maintains the rustic, authentic touch of this recipe. The curry base is made with onions, so don’t skip here. Mix the onions with the spices and cook them on low flame until they turn golden brown. First, cover the pot and cook for 5 minutes on low flame. After 5 minutes, add 1 tsp salt and mix. The salt helps the onions cook faster.

At this point, add two whole garlic bulbs (remove the excess peel and rinse them well). Garlic is what gives Bihari chicken curry its unique flavor. Stir a little and cook the onions and garlic on low flame for another 5 minutes. After 5 minutes, the onions are still not fully cooked. At this stage add 12-13 garlic cloves, 1-inch ginger, and 2 green chilies, crushed together. Remember, no grating or chopping just crush them. Stir and cook for 2-3 minutes. Finally, cook the onions on low flame for another 5 minutes until they turn golden brown.

When the onions are golden brown, stir for a minute with a spoon to mash them slightly. Now, add the spices: 1/4 tsp turmeric powder, 1 tsp spicy red chili powder, 1.5 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1/2 tsp roasted cumin powder. Sauté the spices on medium flame for 1-2 minutes to remove the raw taste. While sautéing, add 1-2 tbsp water to prevent the spices from burning.

Once the spices are sautéed, before adding the chicken, mash the gravy with a spoon to ensure a smooth consistency. Now, add the fried chicken and mix it well with the gravy. Cook the chicken on medium flame for 5 minutes. After the chicken is cooked, add 1 glass of water to adjust the curry’s consistency. For roti, this consistency is perfect. If you’re serving it with rice, you can add a little more water. Stir and mix everything well, then cover the pot and cook on low flame for another 5 minutes.

After 5 minutes, you’ll notice a beautiful layer of oil (rogan) has surfaced, and the curry has reached the perfect consistency. Now, add 1 tsp garam masala and 1 tsp roasted kasuri methi. Mix well to enhance the flavor of the chicken curry. Finally, add finely chopped fresh coriander leaves, and that’s it, your Bihar’s best Bihari style chicken curry is ready in its authentic, rustic style.

Do try this Bihari style Chicken Curry recipe, and if you liked it, give it a like to show your love for Bihar and the incredible recipe they’ve shared with us. Don’t forget to share this recipe widely.

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