In a pre-heated wok, pour oil and let it heat on a high flame.

Add chicken pieces, stir and cover it for 5 minutes on a medium flame.

Grind nihari masala with the ingredients mentioned.

Open the lid of the wok and change the side of the chicken and cook it until it becomes a little brown.

Add ginger-garlic paste, stir it.

Put all the dry powder in the chicken and stir it nicely.

Now add the Nihari masala and fry it properly along with the chicken until it becomes a little tender, add a little water if required while frying.

Add water as per requirement, cover the lid and let it cook on a low flame until the chicken cooks properly.

After 35-40 minutes open the lid, check the chicken, cover it again on a low flame so that the oil starts to float and settle on the top of the gravy.

In a glass or a bowl dilute wheat flour in the water.

When the oil starts to float above the curry, take out the oil in a bowl to use it later.

Pour the dissolved wheat flour in the nihari and cover it for 5 minutes on a low flame to cook.

Dish it out in a serving bowl and garnish it with coriander leaves, chopped green chillies, ginger Julienne and lemon wedges.