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.
Sonal Ved is a Mumbai-based cooking show host and the author of Tiffin and Whose Samosa Is It Anyway? She writes extensively about Indian cuisine for publications such as The Guardian, Saveur Magazine, Food52 and Thrillist.