Home / Non-Veg Bihari way / Chicken Curry (Bihari Ishtyle)
26 November, 2012

Chicken Curry (Bihari Ishtyle)

Comments : 39 Posted in : Non-Veg Bihari way on by : Sonali Tags: , , , ,

I always had an assumption that I would never be able to cook non-veg.  I have tried earlier but always with a help at hand. But yesterday I cooked chicken curry all by myself n it turns out tasty enough to serve.

U will Need: 500 gm halaal Chicken, 400 gm Onion (peeled n sliced), 3-4 dry red chilli,
                     2 tspn jeera, 2 tejpatta (bay leaf), 5-6 tbspn mustard oil,
                     1 tbspn ginger-garlic paste, 2 tspn turmeric powder, 3 tspn red chilli powder,
                     1 tbspn coriander powder, 1 tspn garam masala powder, 
                     1 tbspn chicken masala, salt to taste.
Wash twice chicken and keep aside. Mix all the spices(powdered) along with ginger-garlic paste in a small bowl. Add 2-3 spoon water to it.
Heat thick-bottomed kadai for 2 minutes on a low flame. Add oil. Add jeera, tejpatta and dry red chilli(split in two pieces). Add Onion. Saute it for 7-8 minutes. 
Once onion turns reddish brown add chicken to it. Saute n Cook for next 10-12 minutes. 
Do not leave it unattended.
Add spice-paste n again saute for next 10 minutes. Add Salt. Cover the kadai with a lid n cook for next 2 minutes on low flame.
Boil 400 ml water. Add this water to chicken . Let it boil. Now cook for next 10-12 minutes on low flame. Your Chicken Curry is ready to serve.
Tip of the Day:  If you want  you can use ghee instead of mustard oil.
                          The taste will increase by twofolds. But if you r calorie-conscious
                          and still want the taste, add 1-2 tspn ghee after adding spice-paste.
                           N if any question related, feel free to mail me.


39 thoughts on : Chicken Curry (Bihari Ishtyle)

  • Barnali Roy
    June 18, 2013 at 6:27 am

    Your recipes are really simple and great. Thanks!

    • July 6, 2013 at 8:29 pm

      u r welcome.Glad u stopped by.

  • August 27, 2013 at 9:33 pm

    Did you know Mustard oil is as cholesterol rich as ghee? So tone down both and use refined oil. The finished dish looks super!

    • August 29, 2013 at 4:59 am

      Thanks mitaroye..for ur comments. Yes…I kno but I usually make Chicken this way once in a while..So, I guess thats ok.
      Also, the pic reflects more oil being used…which is actually not the case…:)

    • April 27, 2014 at 11:36 am

      Mustard oil is one of the healthiest oil due to high smoking point. It is rich in cholestrol but not necessarily increase the body cholestrol level.

    • Anonymous
      August 14, 2014 at 11:32 pm

      Cholesterol is found only in animal fat and mustard oil is plant fat so it can not have cholesterol. Mustard oil is very healthy as it has low saturated fat as well.

    • May 29, 2015 at 5:22 am

      Nice dish and love your simple recipes.

    • May 17, 2016 at 4:33 am

      Thanks Neelam, sunny and anonymous ji..

  • September 8, 2013 at 2:30 pm

    Awesome, I tried today and it turned out superb, although I kept spices proportions less than yours. I feel I am still not accustomed to the level of spices in Bihari cuisine. None the less, we loved it. Suggest "Bihari style mutton" ;-P

    • September 8, 2013 at 5:29 pm

      Thank u Ashwani. u r rite spices proportions always varies person to person, the spoon u choose…It all depends on our taste buds..The main thing is the method n heart we put into while cooking… 🙂
      Give me some time…for Mutton… ;P

    • September 11, 2013 at 8:56 pm

      Yes please. Post the recipe soon, we cooked chicken curry following your recipe again today 🙂 Its too tempting … following your instructions point by point. So nicely written.

      Thanks so much!

  • Anonymous
    October 7, 2013 at 12:08 am

    Hi Sonali, tried this recipe yesterday and my husband simply loveddd it! Thanks for a wonderful, simple and yet such a delicious recipe!

  • October 7, 2013 at 6:41 pm

    Hi Sonali, I came across your blog today. I am my self a Bihari and working in Bangalore. After going through the recipes, I guess I wont miss the 'ghar ka khana' anymore.. its so similar the way my mom cooks…. Great job.. thanks 🙂

    • October 8, 2013 at 7:53 am

      Sonam,Hi. Glad you thought so. You are welcome…:)

    • Anonymous
      October 25, 2015 at 5:53 am

      wow, just amazing…., bored eating chicken cooked in tomatoes in delhi,finally cooked this dish thanks a lot………..

    • May 17, 2016 at 4:42 am

      You are welcome.. Anonymous ji.:)

  • November 23, 2013 at 2:45 pm

    Sonali Madam, please share your Egg Curry recipe sometime, i would be really thankful…:)

  • May 19, 2014 at 5:46 am

    How many day taste will be same if store it.

    • May 23, 2014 at 5:08 am

      Hi Vivek, I have never stored it more than 3 days..u can try for 4-5 days.
      Put a or half a spoon ghee while re-heating on very slow flame..
      Do let us know..ur experience..:)

  • Anonymous
    November 12, 2014 at 7:13 pm

    what is chicken masala ?? could you please tell me the ingrediants???

  • November 13, 2014 at 5:52 am

    Dear Rabia, Its not compulsory to use Chicken Masala. Back at home, when my mom or aunt or anyone else cooks they dont usually add it. Me too if available at home add it or else leave it. there is nt any change in the taste. You just have to increase the amount of other spices being used. Hope the information helped.

  • Anonymous
    April 30, 2015 at 8:11 am

    this is realy best chicken curry thnk u so much sonali

    • May 17, 2016 at 4:38 am

      You are welcome,anonymous ji..:)

  • Anonymous
    May 17, 2015 at 9:08 am

    why hallal chicken ,,,,why not jhhatka chicken???????????

    • May 17, 2015 at 12:48 pm

      Hey, Nothing like that.. you may choose whatever kind of chicken you prefer. Since I had bought this kind ;hence wrote that.. Nothing particular.
      My apologies;I should have made it clear in the post. Thanks.

  • September 16, 2015 at 10:30 am

    First time here..u have a wonderful space with mouthwatering recipes and pics…Happy to follow you Visit mine as time permits…
    restaurant in laxmi nagar

  • Anonymous
    October 6, 2015 at 3:49 pm

    This was the recepie i was searching for all these months… finall found it. I am so happy. Gonna try this tomorrow with jeera rice.

    • May 17, 2016 at 4:37 am

      Anonymous ji, hope it turned out good. I am sure you loved it with jeera rice..

  • April 10, 2016 at 3:22 pm

    Thank you for writing these recipes for newbees like me!
    Quick question – are these boneless chicken or with bone? Does the method differ if it is one vs another?
    Thanks in advance!

    • April 10, 2016 at 4:44 pm

      🙂 It's chicken with bone abhishek. I have nt made with boneless but I don't think the taste will differ. GO ahead, try it and do tell me about it.

  • April 10, 2016 at 7:55 pm

    In making:) I'm going to make it with bone. I found something interesting – no tomato for chicken curry but, tomato for bhindi bhujia:)
    Any reason for that?

    • April 10, 2016 at 11:30 pm

      No specific reason. You can add a small tomato cut into 4 pieces, a little after adding all the spices to the chicken.
      And once I start staying in South, bhi di is the staple green veg you get throughout the year. So I make so many versions of it. You will find a few on the blog.

  • April 11, 2016 at 12:59 am

    Well it's done. With tomato and ghee added after the spice paste. I don't think I can insert a photo here but, it looks lovely and tastes delicious! Thank you for sharing this recipe once again!

    • May 17, 2016 at 4:35 am

      Happy to help.. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *