Bihari Chicken (Tender Chicken with Masala)

As I was about to prepare Bihari Chicken, it reminded me of a time when I heard a YouTuber jokingly mention that she doesn’t like dum ka keema because it seems like the dish is a culinary mishap – as if someone’s attempt at making kabobs went awry and resulted in dum ka keema. At that moment, as I was getting ready to cook a chicken recipe, I realized I was missing a crucial ingredient. Adapting to the situation, I took stock of my pantry and found all the necessary ingredients for Bihari kabob. However, instead of boneless meat, I had a whole chicken.

Embracing the improvisation, I prepared this dish, which I find hard to categorize as either a curry or masala. It doesn’t quite fit the definition of karahi, as it includes onions but no tomatoes. Hence, I’ve humorously named this creation “Bahari chicken” as a playful nod to its unique combination of flavors.

Ingredients for Bihari chicken

Chicken
I used one whole chicken, and after cutting, cleaning, and removing the skin, I was left with 2.7 lbs. I cut the chicken into 16-18 pieces, then washed it and left it in the strainer for excess water to drain.

Spices
To enhance the flavor profile of this dish, we can elevate the spice selection by incorporating a blend of simple yet aromatic ingredients. The exquisite combination includes salt for balance, cayenne pepper for a hint of heat, crushed chilies for a touch of fiery zest, dry roasted cumin for earthy warmth, coriander for a citrusy note, and garam masala to impart a rich, complex flavor.

Fried onions
I used one medium-sized fried onion. Peel and slice onion then fry it until lightly golden. Do not over-fry as it will keep cooking even when taken out of the oil. if you would like you can also use store-bought fried onions.

Meat tenderizer
I used store-bought meat tenderizer as I have it on hand, but raw papaya paste is the natural alternative and works perfectly fine. Both options effectively tenderize the meat, so you can choose based on availability and preference. If you prefer a natural alternative, go for raw papaya paste. After applying the meat tenderizer leave the chicken to marinate for at least one hour or preferably overnight.

Poppy seeds and Gram flour/chickpea flour
I have used 2 tbsp of poppy seeds in addition to the gram flour. Add both of the ingredients to a pan then dry roast while stirring constantly until they start changing color. Take off the heat and let it cool down. If you don’t have poppy seeds then just use gram flour only.