Go Back
Print Recipe

Bihari Chicken

This recipe can best be described as Chicken 65 meets Karahi Chicken. A unique recipe initiated with a vague idea in mind but a mind-blowing final result. Tender pieces of perfectly seasoned, glistening baked chicken, bubbling ghee borders and a beautiful orange-reddish tinge, this Bihari Chicken recipe is a winner! Tomatoes, onions, fragrant spices, fresh garlic, jalapeno peppers, masala paste, clarified butter and a burst of several balanced flavors will leave you craving more!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Chicken Marination time1 hour
Course: Main Course, Side Dish
Cuisine: Desi, Fusion, Hyderabadi, Indian, Pakistani
Servings: 8
Author: Afreen Sayeed

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.