Chicken 65 meets Karahi Chicken? Yes! Sometimes I like to create recipes and experiment with spices and flavors by modifying a familiar, tried-and-tested traditional dish. I may begin with a vague idea of what I would like the final dish to taste like and then search the pantry and fridge for ingredients that I would like to use that will help me attain that final flavor profile. In this case, I had some gorgeous green jalapeno peppers and ripe red tomatoes that were just patiently waiting to be indulged. You’re welcome jalapeno peppers and tomatoes (not to mention the chicken, papaya and Chicken 65 masala paste also eagerly awaiting their turn to be incorporated in one such mouthwatering creation!)
There is something to say about starting a recipe on the stove and finishing it off to perfection in the oven. For me, this technique works like a charm and imparts a truly unique flavor to the chicken and gravy that cannot be achieved solely on the stove. And of course, when clarified butter (desi ghee) is added as a final layer before baking the chicken in the oven, you know you cannot go wrong. Succulent, delicious and beyond tasty. This Bihari Chicken is a must on any Dawat menu. I might add, the first response my brother, Akbar had when he smothered his fresh Garlic Butter Naan into this chicken was, “Wow, what’s in this. It’s awesome.” And I like to believe my brother has a very precise palate!
Bihari Chicken
Ingredients
For Chicken Marination
- 3 chicken breasts *cut into thick strips
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1/2 tsp papaya paste
- 1 tsp lemon juice
- 1/2 cup plain whole milk yogurt
- 1/2 tsp Kosher salt
- 2 tsp coriander powder *freshly ground
- 1/2 tsp Kashmiri Lal Mirch powder
- 1.5 tbsp jarred masala paste *either Chicken 65 or Tandoori paste
- 3/4 cup fried onions
For Gravy
- 2 tbsp grape seed oil
- 1 small yellow onion *chopped
- 2 medium tomatoes *chopped
- 1 tbsp tomato paste
- 2 jalapeno peppers *deseeded and cut in half lengthwise
- 1 cup scallions *sliced
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tsp coriander powder *freshly ground
- 3/4 tsp cumin powder
- 1 tbsp water *as needed
- 3/4 tsp Kosher salt
- 4 tbsp ghee
Instructions
For Chicken Marination
- Rinse, pat dry and cut chicken breasts into large, thick strips. Marinate chicken pieces with yogurt, ginger/garlic/papaya/Chicken 65 pastes, Kosher salt, coriander powder, Kashmiri Lal Mirch, lemon juice and fried onions. Mix well to incorporate spices and ingredients into chicken and place in fridge for at least 1 hour.
- Remove marinated chicken from fridge and let rest. Heat grape seed oil in a large pot/cooking vessel on medium high heat. Once oil is hot, add chopped onions and fry for 5-7 minutes until translucent. Now turn heat to medium and add fresh ginger/garlic paste, mix well and cook for 2-3 minutes. Add diced tomatoes, tomato paste and Kosher salt, 1-2 tsp water as needed, mix to incorporate, cook on medium heat for 2-3 minutes. Turn heat to medium low, cover pot and cook for 5-7 minutes until tomatoes soften. Now uncover and add freshly ground coriander and cumin powders, 1 tsp water as needed (to prevent spices from burning), mix and cook spices for 2-3 minutes. Turn heat to medium, add sliced scallions, jalapeno peppers, mix and cook for an additiional 3-4 minutes. Once oil separates from gravy, add the marinated chicken pieces and cook chicken (on medium heat), uncovered for 10 minutes. Add 2 tbsp of ghee, cover pot, turn heat to medium low and cook chicken for an additional 10 minutes, covered.
- Preheat oven to 350 degrees Fahrenheit. Carefully place chicken in a baking dish, add 2 tbsp of ghee on top and spread evenly, cover with aluminum foil (place some slits in aluminum foil to vent steam) and place covered baking dish in oven and bake chicken for 45 minutes. Remove chicken and let rest, covered with foil, for 10-12 minutes.
- Succulent Chicken Bihari is now ready to serve. Perfect with homemade Garlic Butter Naan or plain Basmati Rice. This recipe is a keeper. Enjoy! Nosh Farma'aiye.