Bihari Kebabs



To be quite honest with you, I have no idea why the namesake of these kebabs belong to Bihar. Perhaps Biharis love kebabs, or maybe they just like meat on a stick. I think it has something to do with the history, and the introduction of kebabs by Turkish immigrants to Bihar, which in turn brought the kebab to Pakistan. Something like that. Whatever the reason, I am awfully thankful for these kebabs. They are super easy to marinade, and super easy to cook. They also don’t take long to cook at all. You can cook them on a grill, but you can just as easily make them in the oven, which is what I do. Serve them with rice, stuff them in naan or roti, dip them in sauce. Eat them however you want to eat them. Also, I’d much rather eat chicken when it has not been ground, so you won’t find the ground chicken kebabs here.



  • Chicken, boneless  cut into bite sized pieces, large enough to fit through skewers, enough per person
  • 1/4 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • salt and pepper to taste
  • 1/2 tsp red chili powder
  • 1/2 tsp star anise powder
  • 2 tbsp crushed kasoori methi
  • 1/4 tsp garam masala powder
  • 1 onion diced, sauted to golden brown, then blended to make paste
  • 2 tbsp oil
  • 1/2-1 cup yogurt
  • skewers

To Make:

In a container, add all the ingredients except the chicken. NhouJ7MJ3T0VPhV8qy7VaZZVTwlA4QxCCPINBg_KJHE


Stir well, then add chicken. Refrigerate and marinade for at least 4 hours. Preferably over night.

Preheat oven to 350.

Slide chicken pieces onto skewers. Use a deep baking dish to keep the chicken from touching bottom of pan. You can use foil on the pan to keep cleanup simple. E1_c5NbbPsJBIIxg4Hj8AFJ0FMN51Y1tDlxmkJExfm0

Bake for 15-20 minutes, or until chicken is thoroughly cooked. If you want a grilled look, turn the oven up the last 5 minutes to broil. This will help the chicken to brown. psvCloHJ5oDNk3W4pc2j_s7ID_V8cMbJAYGb7oggF94

Serve with whatever you want to serve the chicken with. A  green chutney would be nice.

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9 responses to “Bihari Kebabs

  1. Mmmm, these sound so delicious! I love the fact that you’ve cooked them in the oven rather than in a pan/on the broiler. So much less turning and trouble! Also… call me ignorant (or I’ll label myself!) but I had no idea there was a place called Bihar. You’ve taught me something again! xx

    • I live in an apartment complex so I am not able to have a grill =( But I have found I get pretty much the same thing when I bake stuff in the oven and then turn it to high last minute!
      You are not at all ignorant! Bihar is state in India, to the east, near Nepal. =)

      • Ah, a friend of mine has travelled to Nepal! Not sure if he went to Bihar though. I’m in an apartment also, but we have a broiler on top of the oven. Not the same as an outdoor grill but still good for quick grilling! I’m going to try your oven recipe though.

      • Hm a broiler on top of the oven? We have a broiler but it is inside the oven. I don’t like to use it except for when I make naan or am crusting a bread or something like that. I’m thinking about investing in an electric griddle type thing from amazon. It’s a little over 100 bucks, but it does a lot. I am not sure what I want first, the griddle or a really good electric deep fryer with a sifter. Hmmmmm.

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