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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast the coriander seeds, cumin seeds, mustard seeds, cinnamon stick, black peppercorns, green cardamom, black cardamom, and cloves until aromatic.
Grind into a fine powder using a spice grinder or mortar and pestle.
Marinate the chicken with salt, red chilli powder, and turmeric powder.
Pound the ginger, garlic cloves, and green chillies into a coarse paste.
Heat the mustard oil in a kadhai until hot.
Fry the marinated chicken in the hot oil until browned, then remove and set aside.
In the same oil, add the bay leaves, dry red chillies, and the ginger-garlic-chilli paste and saute.
Add the sliced onions and fry until golden brown.
Add the whole garlic bulbs, coriander powder, Kashmiri red chilli powder, and turmeric powder and cook the masala well.
Add the fried chicken back to the masala and mix well.
Add water as needed and let it cook until the chicken is cooked through and the gravy thickens.
Add Bihari garam masala and simmer until the chicken is cooked through and the gravy thickens.
Garnish with chopped coriander stems and serve hot.
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For a more intense flavor, let the chicken marinate for a few hours or overnight.
Adjust the amount of water based on the desired consistency of the gravy.
Can I use a different oil instead of mustard oil?
Yes, you can use any cooking oil, but mustard oil gives an authentic flavor to the dish.
What can I substitute for Bihari garam masala?
You can use regular garam masala, but the flavor will be slightly different.
How spicy is this curry?
The curry is moderately spicy due to the red chilli powder and green chillies, but you can adjust the spice level to your preference.
Can I make this curry in advance?
Yes, the flavors develop even more when the curry is made a day in advance.
Is there a vegetarian version of this curry?
You can substitute the chicken with paneer or vegetables for a vegetarian version.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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