Restaurant Style Chicken Bihari Kebabs at home.

"Learn to make authentic Chicken Bihari Kebabs at home with this easy recipe. Rich flavors, tender meat, and a smoky aroma await!"

 

Chicken Bihari Kebab

Rich, smoky, and melt-in-the-mouth — Chicken Bihari Kebab is a regal treat from the heart of Bihar’s culinary legacy. Marinated in a silky blend of curd, fried onions, and robust Indian spices, this kebab captures the rustic charm of traditional roadside grills. Originally crafted for coal grills and open flames, it’s the perfect balance of tender meat and deep, earthy aroma. Whether baked, grilled, or flame-roasted, each bite delivers a nostalgic punch of flavor — making it a must-have at any gathering.

Arranging all ingredients is the first job when you are going to prepare a dish. To keep your spices organized and fresh and flavourful a spice box is must have in the list of smart kitchen tools. The spice box / masala box (affiliate link) is a traditional and iconic part of Indian cuisine, often passed down through generations as a cherished heirloom. While primarily for Indian cooking, a masala box (affiliate link) can be used for various cuisines where spices are a key ingredient. A well-organized masala box  is much more than just a storage solution—it’s a tool that brings convenience, efficiency, and a touch of tradition into your kitchen eliminating the need to rummage through multiple containers. Many masala boxes are designed with airtight lids or compartments, which help protect spices from moisture and air.  This is especially important for ground spices, which can lose their flavor and aroma quickly. For my smart kitchen I always keep my treasure box ( affiliate link) very near.

Ingredients

1.Spice Mix:

·        Sliced raw onion – 1

·        Garlic cloves – 10

·        Chopped ( affiliate link) ginger – 1 tbsp

·        Fried onions (Birista) – ½ cup

·        Roasted cumin powder – 1 tsp

·        Roasted coriander powder – 1 tsp

·        Roasted red chilli powder – ½ tsp

·        Curd – 4 tbsp

·        Garam masala powder – 1 tsp

·        Kashmiri red chilli powder – 1 tsp

·        Green chilli – 5

·        Mustard oil – 2 tbsp

·        Gram flour – 2 tsp

·        Salt – As required

2. Others:

·        Chicken strips (thin) – 400 gms

·        Mustard oil for brushing – As required

·         Wooden skewers ( affiliate link)– 8

Method

1. Make the Spice Paste:

·   Add sliced raw onion, garlic, ginger, fried onions, green chilies, all powdered spices, curd, gram flour, salt, and mustard oil in a blender.

·    Blend into a smooth, thick paste. Transfer to a bowl.

2. Marinate the Chicken:

·    Wash and pat dry the chicken strips.

·    Mix the chicken with the spice paste and coat well.

·   Cover and let it marinate for at least 30 minutes (for best results, marinate  overnight).

3. Prepare Skewers:

·   Soak wooden skewers in water for 10–15 minutes to prevent burning.

·   Thread each chicken strip in a zigzag pattern onto the skewers, pressing together to form a cylinder-like shape.

4. Cook the Kebabs:

·   Take a grill pan ( affiliate link). Place the kebabs and  grill them  on open flame or tandoor, or bake in a preheated oven at 200°C for 10–15 minutes.

·   Brush ( affiliate link) with mustard oil before cooking and once during cooking for an extra smoky aroma.

5. Serve:

Serve hot with onion rings, lemon wedges, and a minty yogurt dip (recipe below).

 

Chef’s Touch – Extra Punch (Optional Upgrades)

·  Add Smoked Flavor: Heat a piece of coal, place it in a small bowl in the marinated chicken, drizzle a drop of ghee on the coal, and cover the bowl for 5–10 mins to infuse smoky flavor.

·    Meat Tenderizer: Add 1 tsp raw papaya paste or ½ tsp meat tenderizer if the chicken is too firm.

·    Black Salt or Chaat Masala: Sprinkle lightly on cooked kebabs before serving for that street-style tang.

 

A perfect dip is must for this kebab. I use my perfect blender      (affiliate link) to prepare the Mint Yogurt dip. Recipe given below.

Ingredients:

·        Fresh mint leaves – ½ cup

·        Fresh coriander leaves – ½ cup

·        Green chili – 1

·        Garlic – 1 clove

·        Hung curd – ½ cup

·        Lemon juice – 1 tsp

·        Salt – to taste

·        Roasted cumin powder – ½ tsp

·        Sugar – a pinch

Method:

·        Blend all ingredients into a smooth paste.

·        Adjust seasoning. Chill before serving.