Bihari Chicken Korma
A rich and aromatic chicken curry from Bihar, known for its deep flavors from caramelized onions, yogurt, and a blend of whole spices. It's heartier and spicier than its Mughlai counterpart, perfect with roti or rice.
For 4 servings
Marinate the Chicken
- In a large bowl, combine the chicken pieces with whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt.
- Mix thoroughly to ensure each piece of chicken is evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
Prepare the Fried Onions (Birista)
- Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it's lightly smoking to mellow its pungent flavor.
- Add the thinly sliced onions and fry for 15-20 minutes, stirring frequently to ensure even cooking. They should become a deep, uniform golden brown and crispy.
- Using a slotted spoon, remove the fried onions and spread them on a paper towel-lined plate to absorb excess oil. Let them cool completely.
- Once cool and crisp, take half of the onions and crush them into a coarse powder with your hands or a rolling pin. Reserve the other half for garnishing.
Sauté Spices and Cook the Chicken
- In the same pan with the remaining oil (about 4 tbsp), add the whole spices: bay leaves, cinnamon stick, bruised green and black cardamoms, cloves, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
- Carefully add the marinated chicken to the pan. Cook on high heat for 7-8 minutes, stirring occasionally, until the chicken is sealed and has light brown spots.
- Reduce the heat to medium, add the tomato puree, and cook for another 8-10 minutes, stirring until the masala thickens and oil begins to separate from the mixture.
Simmer the Korma
- Stir in the crushed fried onions and cook for 2-3 minutes, allowing the flavors to meld.
- Pour in 1 cup of hot water and the remaining 0.5 tsp of salt. Stir well to combine everything.
- Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.
- Let the korma simmer for 20-25 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
Garnish and Serve
- Turn off the heat and stir in the garam masala powder.
- Garnish with the reserved crispy fried onions and freshly chopped coriander leaves.
- Let the korma rest for at least 10 minutes before serving. This allows the flavors to settle and deepen.
- Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to an authentic Bihari Korma is perfectly caramelized onions (birista). Fry them on medium heat until deep golden brown, but do not burn them, as this will make the gravy bitter.
- 2Using bone-in chicken adds immense flavor and richness to the gravy compared to boneless chicken.
- 3Always heat mustard oil until it reaches its smoking point. This simple step removes its raw, pungent smell and brings out its unique flavor.
- 4Ensure the curd is at room temperature and well-whisked before adding it to the marinade. This prevents it from splitting when it hits the heat.
- 5Don't rush the 'bhunai' (sautéing) process. Cooking the masala until the oil separates is crucial for developing a deep, complex flavor profile.
- 6This korma tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or a mix of hearty vegetables like potatoes, cauliflower, and carrots. Add the paneer in the last 10 minutes of simmering to keep it soft.
Mutton KormaMutton Korma
Substitute chicken with 750g of mutton pieces. You will need to pressure cook the mutton with the masala for 5-6 whistles or until tender before simmering to finish.
Creamier VersionCreamier Version
For a richer, less spicy korma, reduce the red chili powder and add a paste of 10-12 soaked and blended cashews along with the hot water in the simmering step.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system.
Supports Gut Health
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome, aiding in digestion and nutrient absorption.
Provides Essential Minerals
This dish contains various spices that are good sources of essential minerals like iron, manganese, and magnesium, which are vital for energy production and bone health.
Frequently asked questions
Bihari Korma is typically heartier, spicier, and has a darker, robust gravy due to the extensive use of fried onions and mustard oil. Mughlai Korma is often milder, creamier, and lighter in color, frequently using nuts, cream, and milder spices.