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Chicken Dry

Contributed by:
Anita Shrivastava, Patna
Anita Shrivastava, Housewife

Chicken Dry


Chicken - 1 Kg
Onion - 1/2 Kg (chopped)
Garlic - 1 (medium size, ground to paste)
Ginger - 1.5" piece (ground to paste)
Haldi Powder - 2 tsp
Dahi - 1 tbsp
Garam Masala Mixture - Bari Elaichi:2, Chhoti Elaichi:4, Syah Jeera:1 pinch, Dalchini:5 (1" pieces), Javitri:1/2", Tej Patta:2, Jeera:1/2 tsp, Sabut Red Chilli:2
Ghee - 1 tbsp
Mustard Oil - 1 tbsp
Saffola Green or Refined Oil - 1 tbsp
Dhaniya Patti for garnishing
Salt to Taste

Method of Preparation

1. Thoroughly wash chicken cut into small pieces. Mix dahi and leave for 15 minutes.
2. Heat Saffola Green and mustard oil in pressure cooker.
3. Add garam masala mixture and stir for a while.
4. Add chopped onion and fry till it turns light pink.
5. Add ginger-garlic paste and stir till masala is ready. Add chicken pieces, haldi and salt.
6. Cook for 30 minutes under cover, stirring occasionally to avoid sticking at the bottom.
7. Pressure cook a little till done.
8. Remove steam and fry the chicken till completely dry.
9. Garnish with dhaniya patti. Serve Hot.

Notes & Tips