Chicken Nihari

Introduce

Chef :

Bethica Das

Chicken Nihari

#chickenrecipes - There are many versions to this yummy dish which is traditionally made with mutton and is a very popular Pakistani cuisine. It is widely relished, especially all over North India too. Here I tried the same with chicken. The nihari masala can be prepared and stored in an airtight container for later use. The consistency is like a stew and is generally had with naan or tandoori roti.

Ingredient

2 tbsp.

cumin seeds

2 tbsp.

fennel seeds

7-8

dry red chilies

1 tsp.

cloves

green cardamoms

black cardamoms

" cinnamon stick

peppercorns

bay leaves

1/2

blade mace

1 tbsp.

saunth (dry ginger powder)

1/4 tbsp.

nutmeg powder

500 grams

chicken on bones, curry cut

big onion, chopped

2 tbsp.

ginger-garlic paste

3 tbsp.

oil

to taste

salt

2 tbsp.

nihari masala

1/2 tsp.

turmeric powder

11/2 tbsp

atta (wheat flour)

5 cups

water / stock

Cooking instructions

* Step 1

Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

* Step 2

Heat oil and saute the onions till translucent. Then add the ginger-garlic paste and turmeric powder. Fry for a few seconds.

* Step 3

Add the chicken and nihari masala and fry on low flame for 5-6 minutes. Add salt and water and let it come to a boil on high flame. Then simmer on low flame till the chicken is soft.

* Step 4

Add the atta mixed with a little water. Simmer further for 1-2 minutes. When the gravy thickens a little, serve, garnished with ginger juliennes. (The consistency should be like a stew).

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