with huma

Chicken Bihari Kabab

Two main steps. Recipe requires marination overnight

Overview

Bihari kabab originally from Bihar state of India is a popular dish in Pakistan,

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Chicken Bihari Kabab

…specially since we love our meat and it does come out amazing with beef.  It has minimal spices but the secret ingredient is papaya for tenderizing the meat.  The name is confusing because it is actually not kabab (meaning ground up meat), but it is thinly sliced beef threaded on skewers and then grilled over coals. The smokiness of the grilled meat together with the tenderness from papaya makes the engineer become almost poetic J.  Now that I have gotten all excited over Bihari Kabab, I hate to say this, but we are not making the Bihari kababs today, we are trying to eat healthier so it is going to be Bihari chicken instead and to make it simple I am not going to grill it but instead roast it.

Instructions

Ingredients:

            2 lbs boneless chicken

            2 tbsp garlic

            2 tbsp ginger

            2 tbsp yogurt

            3 tbsp lemon juice

            1/2 tsp salt

            1/2 tsp coriander

            1/2 tsp cumin

            2 tbsp bihari masala (Can be purchased from any Pakistani or Indian store) 

            2 tbsp ground raw papaya paste

Step 1: Marinate the chicken

Marinate the chicken overnight or preferably for 24 hours in the fridge mixed with all the spices.  If you don’t find the Bihari masala then substitute with any kabab masala.  You can find the green papayas in the Indian/Pakistani/Hispanic grocery stores, to make your own papaya paste, remove the seeds from the papaya and grind it including the skin with a bit of water.  I freeze the ground papaya in ice trays, that way I always have cubes of ground papaya in the freezer on hand when I need it.  Sometimes you can also find jars of raw papaya paste in the grocery stores, I have used it and it works beautifully.  I have also tried the papaya powder but the result was not as moist as with ground up papaya paste.

Step 2: Roast the chicken

Roast the chicken in the oven at 350 for 20 minutes on first side, flip and then roast 15 minutes again on the other side.  I serve mine with Chatni and roasted vegetables like yams, fennel, potatoes, carrots, parsnips, basically whatever is available at the time of the year. 

ALL DONE! Happy cooking, let us know in the comments if you have any feedback or suggestions, we would love to hear from you.