Chicken Nihari Recipe

Directions

1. In a small bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, and a little water to form a paste. Set aside.
2. In a large, heavy-bottomed pot, heat ghee or cooking oil over medium heat. Add thinly sliced onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
4. Add the prepared spice paste to the pot and cook for a few minutes until the oil starts to separate from the masala.
5. Add the chicken pieces to the pot and coat them well with the masala. Cook for a few minutes until the chicken is lightly browned.
6. In a separate pan, roast the wheat flour until it turns golden brown. This step is optional but adds thickness to the Nihari. Add this roasted flour to the pot, stirring continuously to avoid lumps.
7. Add enough water to cover the chicken and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours. The longer you simmer, the more flavorful the Nihari will be.
8. In a small pan, dry roast fennel seeds, green cardamom pods, cloves, cinnamon stick, and black cardamom until fragrant. Add these whole spices to the pot.
9. Continue simmering until the chicken is tender, and the broth has thickened to your liking. Adjust the salt as needed.
10. Sprinkle garam masala over the Nihari and garnish with fresh coriander leaves and ginger slices. Serve hot with naan or steamed rice, and lemon wedges on the side.