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.
- 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.
- Heat a grill to medium heat or place a grill pan over medium heat.
- Skewer the chicken and cook for 25–30 minutes, or until done, basting occasionally with ghee to keep it from burning. Serve hot.