Chicken Nihari

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This recipe uses traditional Nihari masala. Make a batch to store in the fridge and then use it when required.
  • PREP TIME: 15 minutes
  • COOK TIME: 60 minutes
  • SERVINGS: 8 persons
Chicken Nihari

INGREDIENTS

  • 1 kg (8 pieces) Chicken
  • 1 cup ghee
  • 2 tablespoons Ginger garlic, paste
  • 2 teaspoon Salt by taste
  • 2 teaspoon Chili powder
  • ¼ cup Wheat flour (dissolved in water)
  • ¼ cup Plain flour (dissolved in water)
  • 2 tablespoon Coriander leaves (chopped)
  • 2 Green chilies (chopped)
  • 2 tablespoon Brown onion
  • Lemon wedges to serve
  • For Nihari Masala:
  • 1 tablespoon Aniseeds (sonf)
  • 1 teaspoon White cumin
  • 1 Anise star (badiyan ka phool)
  • 1 teaspoon garam masala
  • ½ teaspoon Ginger (dried)
  • 3 teaspoon Chili powder

DIRECTIONS

  • 1. For Masala: Grind aniseeds(sonf), white cumin, anise star, garam masala, ginger and chili powder all together, fill in the bottle and store.
  • 2. For Nihari: Heat clarified butter then add ginger garlic paste, salt and chili powder, slightly fry.
  • 3. Add chicken and 4 tablespoon of the prepared nihari masala, fry well.
  • 4. Add 5 cups of water when water boiling, add in the dissolve paste of both the wheat flour and plain flour.
  • 5. Keep stirring till one boil comes, lower flame and leave it on simmer till chicken tender and oil comes on top.
  • 6. Garnish with coriander leaves, chopped green chilies, lemon, brown onion.

Notes:

Photo credits: madeeasy
Desi Appetite
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