Chicken Nihari

Name: Chicken Nihari
Cuisine: Indian
Ingredients: Nihari Masala Powder; 2 tbsp. cumin seeds; 2 tbsp. fennel seeds; 7-8 dry red chilies; 1 tsp. cloves; 3 green cardamoms; 2 black cardamoms; 3 " cinnamon stick; 15 peppercorns; 2 bay leaves; 1/2 blade mace; 1 tbsp. saunth (dry ginger powder); 1/4 tbsp. nutmeg powder; Curry -; 500 grams chicken on bones, curry cut; 1 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; ginger juliennes to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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.

Bethica Das @kitchen_flavours

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Ingredients

Nihari Masala Powder
2 tbsp.cumin seeds
2 tbsp.fennel seeds
7-8dry red chilies
1 tsp.cloves
3green cardamoms
2black cardamoms
3" cinnamon stick
15peppercorns
2bay leaves
1/2blade mace
1 tbsp.saunth (dry ginger powder)
1/4 tbsp.nutmeg powder
Curry -
500 gramschicken on bones, curry cut
1big onion, chopped
2 tbsp.ginger-garlic paste
3 tbsp.oil
to tastesalt
2 tbsp.nihari masala
1/2 tsp.turmeric powder
11/2 tbspatta (wheat flour)
5 cupswater / stock
ginger juliennes to garnish

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Steps

1

Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.
2

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