Chicken Bihari Kebab Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into long strips or 1-1.5 inch cubes. Pat dry with paper towel.

Lightly score each piece with two shallow diagonal cuts; this helps the marinade penetrate.

If using raw papaya, grate a teaspoon of raw papaya and rub on chicken pieces to tenderize. If using papain powder, sprinkle and rub 1/2 tsp and leave for 10 minutes, then proceed to marination.

In a large bowl combine yogurt, ginger paste, garlic paste, chopped green chilies, fresh lemon juice, mustard oil, and 1 tsp of the salt. Mix until smooth.

Add the prepared chicken to the bowl and toss thoroughly so each piece is coated. Cover and refrigerate for at least 4 hours; ideally overnight (8–12 hours) for best flavor and tenderness.

Make aromatic onion-spice paste

Heat a small skillet over medium heat. Toast fennel seeds, green cardamom seeds, black pepper, cloves and the small piece of cinnamon for 1–2 minutes until fragrant. Cool slightly and grind to a coarse powder using a spice grinder or mortar and pestle.

Place the roughly chopped onion in a blender and blitz to a smooth paste (you can add 1 tbs water if needed).

To the onion paste, add ground toasted spice mix, ground coriander, cumin powder, red chili powder, turmeric and mace or nutmeg. Add the remaining 1/2 tsp salt (adjust to taste) and blend briefly to create a homogeneous spice-onion paste.

Stir this spice-onion paste into the bowl with the marinated chicken, working it into every piece so the chicken is evenly coated. Cover and refrigerate at least 2 more hours — this paste is key to the Bihari flavor and should sit with the chicken.

Skewer and rest

If using bamboo skewers, soak them in water 30 minutes before grilling. Thread 2–3 pieces of chicken per skewer (depending on size), leaving small gaps for heat circulation. Place skewers on a tray, cover and let come to near-room temperature for 20–30 minutes before cooking.

Grill or broil

Preheat grill to medium-high (about 400°F/200°C) or preheat oven broiler. Brush the grill grate with oil. Place skewers on the grill and cook 3–4 minutes per side, turning often, until charred edges appear and internal temperature reaches 165°F (74°C). If broiling, place skewers on a foil-lined tray 6–8 inches from the heat and broil 3–5 minutes per side, watching closely to avoid burning.

In the last minute of cooking, brush ghee or melted butter over the kebabs for gloss and richness.

Rest and garnish

Remove skewers from heat and let rest 5 minutes. Slide chicken off skewers onto a serving platter. Sprinkle chopped cilantro and mint over the kebabs, scatter onion rings, and serve with lemon wedges.

Serve immediately with steamed rice, naan or roomali roti and a cooling raita or tamarind chutney if desired.