🔥 সরিষার তেলে অন্যরকম মশলার বিহারি চিকেন রেসিপি || Recipe Vs Reality || Chicken Bihari Recipe

In this video, we try out the famous Bihari Chicken Curry recipe, cooked with mustard oil, garlic, and freshly ground spices. Inspired by Chef Ranveer Brar, this flavorful dish is part of our Recipe vs Reality series, where we recreate popular recipes at home and share the real taste and experience with you.

✅ Ingredients List:

For Chicken Marination
Chicken (মুরগির মাংস): 1.2 kg (After Cutting)
Turmeric powder (হলুদ গুঁড়া): 1.5 tsp
Salt (লবণ): to taste
Red chili powder (লাল মরিচ গুঁড়া): 1 tsp
Mustard oil (সরিষার তেল): 1 tbsp

For Ginger Garlic Paste
Garlic cloves (রসুন কোয়া): 7–8 pcs
Green chillies (কাঁচা মরিচ): 3 pcs, roughly chopped
Ginger (আদা): 1 inch, peeled & chopped

For Garam Masala
Black peppercorns (গোলমরিচ): 1 heaped tbsp
Mace (জয়ত্রী): 1 pcs
Green cardamom (এলাচ): 7–8 pcs
Cumin seeds (জিরা): 1 tsp
Mustard seeds, small (সরিষা দানা): ½ tsp
Black cardamom (বড় এলাচ): 5 pcs
Coriander seeds (ধনিয়া দানা): ½ tbsp
Cloves (লবঙ্গ): 4–5 pcs
Salt (লবণ): little, to lock flavours

For Cooking Chicken
Mustard oil (সরিষার তেল): ⅓ cup
Marinated chicken (মেরিনেট করা মুরগি)

For Bihari Chicken Curry
Dry Red chillies (শুকনা লাল মরিচ): 3 pcs
Bay leaf (তেজপাতা): 2–3 pcs
Cinnamon stick (দারুচিনি): 1 inch
Black cardamom (বড় এলাচ): 3–4 pcs
Cloves (লবঙ্গ): 2 pcs
Onions, sliced (পেয়াজ কাটা): 4–5 medium
Salt (লবণ): to taste
Garlic, whole (রসুন): 3 pcs
Prepared ginger garlic & chili paste (আদা-রসুন & মরিচ বাটা)
Turmeric powder (হলুদ গুঁড়া): 2 tsp
Red chili powder (লাল মরিচ গুঁড়া): 1 ½ tbsp
Cumin powder (জিরা গুঁড়া): ½ tsp
Coriander powder (ধনিয়া গুঁড়া): 1 heaped tbsp
Water (পানি): little (for bhuna)
Cooked chicken (রান্না করা মুরগি, ৮০% সেদ্ধ)
Coriander stems, finely chopped (ধনে পাতা ডাঁটা কুচি): 1 tbsp (tender)
Water (পানি): 1–2 cups
Prepared Garam Masala Powder (গরম মশলা গুঁড়া): 1 tbsp

✅ Cooking Method:

Step 1: Marinate the Chicken
Clean and cut the chicken into medium pieces.
Mix with turmeric powder, red chili powder, salt, and mustard oil.
Keep aside for at least 15–20 minutes.

Step 2: Make Ginger-Garlic-Chili Paste
Lightly crush garlic, ginger, and green chilies in a mortar-pestle (not too fine).
Keep aside.

Step 3: Prepare Garam Masala Powder
Dry roast all whole spices (black pepper, cumin, coriander, mustard seeds, cardamoms, mace, cloves) with a pinch of salt until aromatic.
Cool and grind into a fine powder.
Store in an airtight jar.

Step 4: Fry the Chicken
Heat mustard oil until it smokes and releases pungent aroma.
Fry marinated chicken on high heat until lightly browned and 80% cooked.
Remove and keep aside.

Step 5: Cook the Curry
In the same oil, add bay leaves, cinnamon, cloves, black cardamom, and dry red chilies.
Add sliced onions, cover, and cook on medium heat until golden and soft.
Add whole garlic cloves and the prepared ginger-garlic-chili paste. Sauté until fragrant.
Add turmeric powder, red chili powder, cumin powder, and coriander powder. Fry until the raw smell goes away.
Sprinkle little water to prevent burning and cook until masala releases oil.

Step 6: Combine Chicken & Gravy
Add the pre-fried chicken pieces into the masala. Mix gently.
Add hot water (1–2 cups) depending on desired consistency.
Add chopped coriander stems and prepared garam masala powder.
Cover and cook until chicken is tender and gravy reaches desired thickness.

Step 7: Finish & Serve
Reduce water for a thick, bhuna-style curry or keep gravy if you prefer it saucy.
Garnish with more fresh coriander if desired.
Serve hot with steamed rice or paratha.

✅ Taste Notes:
Strong pungency from mustard oil
Bold garlic flavor with smoky dry red chilies
Fresh aroma from coriander stems and homemade garam masala
Perfect with plain steamed rice