Bihari Kebab
5-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
½ c
fried onion paste
Jump
5 tbsp
hung yogurt
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1 tbsp
ginger-garlic paste (adrak-lasan)
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1 tbsp
ground coriander (dhaniya)
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2 tsp
ground cumin (jeera)
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2 tsp
red chile powder
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½ tsp
ground mace (javitri)
Jump
Pinch ground star anise (chakri ke phool)
Jump
Salt, to taste
Jump
1 c
cubed boneless chicken
Jump
2 tbsp
ghee
Jump

There are chicken kebabs to be found in countless regional cuisines of India. But what sets apart a Bihari kebab is the fried onion paste used in the marinade — it provides an addictively smoky sweetness to the meat. These kebabs are great on their own, but even better wrapped up in a paratha.

Directions

  1. In a medium-size bowl, whisk the onion paste, hung curd, ginger-garlic paste, coriander, cumin, red chile powder, mace, and star anise. Season to taste with salt. Add the chicken pieces. Stir to combine and refrigerate for 4–5 hours.
  2. Heat a grill to medium heat or place a grill pan over medium heat.
  3. Skewer the chicken and cook for 25–30 minutes, or until done, basting occasionally with ghee to keep it from burning. Serve hot.

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