Desi Bihari Chicken Curry | बिहारी चिकन करी | Best Chicken Recipe I Ever Tasted

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Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 4-5

INGREDIENTS:
For Chicken Marination
1 kg Chicken
1 ½ tsp Turmeric powder
Salt to taste
1 tsp Spicy red chili powder
2 tbsp Mustard oil

For recipe
Mustard oil 1/2 cup
Bay leaves
Cinnamon stick
Black cardamom
Javitri
Cumin seeds
Dry red chili
Whole garlic
Garlic chilli ginger paste
Salt to taste
Turmeric powder - 1 tsp
Kashmiri red chili powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 3 tsp
black pepper powder - 1 tsp
Coriander stem chopped
Special masala powder

Special Masala
Saunf/fennel seeds
Kasuri methi
Dry roast both and turn into coarsely grounded powder

For Garnish
Coriander leaves

Process
For Chicken Marination
In a large bowl, add chicken legs, turmeric powder, salt to taste, spicy red chili powder, mustard oil and mix it well.
Keep it aside to marinate well.

For Ginger Garlic Paste
In a mortar pestle, add garlic cloves, green chillies, ginger and coarsely paste.
Keep it aside for further use.

For Cooking Chicken
In a kadai, add mustard oil, once it's hot, add marinated chicken and cook for 7-8 minutes on both sides until golden in color.
Transfer it to a bowl and keep it aside for further use.

For Bihari Chicken Curry
In the same kadai, add mustard oil, once it's hot, add dry red chillies, bay leaf, cinnamon stick, black cardamom, javitri, cumin seeds and let it splutter well.
Add onions and saute it for 2-3 minutes until translucent.
Add salt to taste, whole garlic and saute it for a minute.
Cover it with a lid and cook for 5-6 minutes on medium flames.
Add prepared ginger garlic paste and mix it well.
Add turmeric powder, kashmiri red chili powder, cumin powder, coriander powder, black pepper powder and cook it well.
Add little water, cooked chicken, tender coriander stems and give it a good mix.
Add water, prepare masala and let it simmer.
Cover it with a lid and cook it for a while until cooked well.
Transfer it to a serving dish or bowl and garnish it with coriander sprig.
Serve hot with roti or rice.

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