Entree: India – Bihar & Jharkhand – बिहारी चिकन करी ➤ Bihari Chicken Kari (Spiced mustard- and yogurt-based braised chicken from Bihar, slow-cooked until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) mustard oil or vegetable oil if unavailable
- 2.5 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), approx. usable weight
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 cup (240 g) plain yogurt, whisked
- 1/4 cup (60 g) mustard paste (made from yellow or brown mustard seeds)
- 2 medium onions, finely sliced
- 4 garlic cloves, minced
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp (6 g))
- 2 medium tomatoes, chopped
- 2 green chilies, slit (optional)
- 4 whole green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch (2.5 cm))
- 2 bay leaves
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice, or to taste

Show original ingredient measurements

- 3 tbsp (45 ml) mustard oil or vegetable oil if unavailable
- 2.5 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), approx. usable weight
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 cup (240 g) plain yogurt, whisked
- 1/4 cup (60 g) mustard paste (made from yellow or brown mustard seeds)
- 2 medium onions, finely sliced
- 4 garlic cloves, minced
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 6 g)
- 2 medium tomatoes, chopped
- 2 green chilies, slit (optional)
- 4 whole green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 2 bay leaves
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice, or to taste

Instructions

1. In a large bowl, combine chicken pieces with 1 tsp (5 g) salt, turmeric, red chili powder, yogurt, and mustard paste. Mix well to coat, cover, and marinate for at least 1 hour or overnight in the refrigerator for best flavor.
2. Heat mustard oil in a heavy skillet or Dutch oven until smoking point then reduce heat slightly; if using vegetable oil, heat over medium-high. Add cardamom, cloves, cinnamon, and bay leaves and fry briefly until fragrant, about 30 seconds.
3. Add sliced onions and cook over medium heat until deep golden brown, about 10–12 minutes. Stir in minced garlic and grated ginger and cook 1 minute.
4. Add marinated chicken and any accumulated marinade to the pot. Increase heat to medium-high and brown the chicken on all sides for 6–8 minutes.
5. Add chopped tomatoes and slit green chilies, reduce heat to medium-low, cover, and simmer gently for 25–30 minutes until chicken is cooked through and sauce has thickened. Stir occasionally and add a splash of water if the sauce becomes too dry.
6. Stir in garam masala, adjust salt to taste, and finish with 1 tbsp (15 ml) lemon juice. Garnish with chopped cilantro and serve hot with steamed rice or flatbreads.