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 “Dum ka 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.
Make the onion paste
In a blender, combine fried onions, poppy seeds, gram flour, and yogurt. Blend the mixture until smooth, and add 1/4 cup of water if necessary to achieve the desired consistency.
Oil
This dish has a lot of oil as you can see in the video but by all means, cut the oil to half for a healthy version. If you are making this for your healthy meal planning, reduce it to 2 tbsp and use air-fried browned onions instead.
Lemon juice
Lemon juice can make a significant difference in your marination. It’s easy to overlook, but adding just 1 tablespoon can elevate the flavors and make your dish truly memorable. As the saying goes, a little goes a long way!
Garnish
Feel free to use more or less garnish, I used onion rings in addition to the regular garnish such as green chilies. Ginger and lemon slices. Do what your heart desires and leave what you don’t like.
Coal Smoking Method
Smoking food at home using hot charcoal is an incredibly simple way to replicate the tandoori effect in your kitchen. This technique imparts the smoky flavor typically achieved by cooking in a tandoor, requiring just a piece of coal. By employing this coal smoking method, you can enjoy the taste and aroma reminiscent of food fresh off a barbecue grill or tandoor, all without the need to light up a tandoor or barbecue at home. This can be easily done right on your stovetop.
Burn your coal on a gas stove top for about 7 minutes, and change the sides to ensure it is burned from all sides. Now carefully place it in a small bowl or foil paper, and put it in the center of the pan. Drizzle a tsp of oil on the hot coal and quickly cover the pot with a lid. Keep it covered for 3-4 minutes. Discard the coal properly.
How to serve bihari chicken
Bihari chicken is a tantalizing dish packed with aromatic spices, making it the perfect choice for a main course. This delectable dish pairs wonderfully with naan, puri, or paratha. Alternatively, it can be savored with steaming boiled white rice or even fragrant pulao. Bon appétit!
How to store leftover bihari chicken
You can keep any leftovers in an airtight container for up to 2-3 days or even freeze them for easy meal planning. This is a perfect dish to be marinated in advance as it has a meat tenderizer that needs at least 1-2 hours to work. Cooking time is only 20 minutes if you already have everything marinated.
Bihari chicken
Ingredients
- 2.5 lbs chicken 1 whole chicken cut into 16 pieces
- 1 medium onion
- 3/4 cup oil
- 1 cup yogurt
- 2 tbsp poppy seeds optional
- 2 tbsp Gram flour or chickpea flour (dry roasted)
- 1 tsp meat tenderizer or papaya paste
- 1 tbsp lemon juice
Spices
- 1.5 tsp salt
- 1 tsp red chili powder or cayenne pepper powder or to taste
- 1 tsp crushed red chilies or to taste
- 1 tbsp dry roasted cumin-coriander powder
For smoky flavor
- 1 coal
- a drizzle of oil
Garnish
- Red onion slices
- 5-6 Green chilies
- Ginger sliced
- 1 Lemon sliced
Instructions
Prepare Marination
- Peel and thinly slice one medium-sized onion. Heat oil in a pan and add sliced onions. Fry until light golden brown. Take them out on a paper towel.
- In another frying pan, add 2 tbsp of poppy seeds and gram flour. Cook it on medium heat, while continuously mixing until it is fragrant and the color starts changing to brown. It will take 4-5 minutes.
- Add dry roasted poppy seeds, chickpea flour, brown onion, and 1 cup of yogurt in a blender to make a paste. If you don't have poppy seeds then skip it.
Marinate the chicken
- Add chicken in a bowl, now add all of the spices and the paste made in step 1. Also, add meat tenderizer and lemon juice, mix it well, and marinate for at least 1 hour or overnight.
Cook the chicken
- Once ready to cook, take the chicken out of the refrigerator at least 30 minutes before cooking. In the same leftover oil from Step 1 add marinated chicken and cook for 15-20 minutes on high heat. Do not leave the chicken unattended as it will burn, keep mixing frequently.
Smoke the chicken
- Heat a coal and put it on a piece of foil paper or a small bowl. Keep that bowl in the center of the chicken pot, and drizzle a little bit of oil on it. Quickly cover the pot and keep it covered for 3 minutes. Smoke from the coal gives a unique flavor and aroma. You can also do this step while marinating the chicken.
- After 3 minutes, discard the coal.
- Garnish with green chilies, lemon wedges, ginger slices, and onion rings.
- Serve with roti or naan.
Video
Notes
- Marination has gram or chickpea flour that tends to burn that’s why don’t leave it covered longer than 3 minutes and keep stirring occasionally.
- To discard the coal, I put it under running water for 10 seconds before throwing it in the trash can.
- If you don’t have poppy seeds then you can skip poppy seeds.