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Bihari Kebab
5-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
½ c
fried onion paste
Jump
5 tbsp
hung yogurt
Jump
1 tbsp
ginger-garlic paste (adrak-lasan)
Jump
1 tbsp
ground coriander (dhaniya)
Jump
2 tsp
ground cumin (jeera)
Jump
2 tsp
red chile powder
Jump
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.

Sonal Ved

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.