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Chicken Curry


Contributed by:
Ranjana Shrivastava
Ranjana Shrivastava, Manager
Kotak Life Insurance Co Ltd Jamshedpur

Chicken Curry


Chicken - 500 gm
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Onion - 3 (medium size, finely chopped)
Tomato - 200 gm (ground to paste)
Sabut Garam Masala* - 10 gm
Sabut Red Chilli - 1
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp
Haldi Powder - 1/2 tsp
Refined Oil - 1 tbsp
Mustard Oil - 4 tbsp
Salt to taste

*a mixture of sabut clove, cinnamon, green cardamum and black cardamum in equal proportion

Method of Preparation

1. Clean, wash and cut chicken into medium size pieces.
2. Heat chicken in a pressure cooker with 100 ml water, 1 tbsp refined oil, 1 tsp salt,
    sabut red chilli and sabut garam masala.
3. After one whistle, release steam.
4. Heat mustard oil in a Kedahi and add onion.
5. Add garlic, ginger and tomato pastes; and stir for a while.
6. Add red chilli powder, garam masala powder and haldi powder. Fry till oil separates.
7. Take out chicken pieces leaving behind the stock in the pressure cooker and add
    to the fried masala.
8. Fry for 5-7 minutes and then add the stock.
9. Cook on a low fire for 5 minutes. Remove heat and serve.

Notes & Tips