In a pan roast whole spices for 30 second then add powdered spices. Roast for another few second and remove from heat.

Transfer to a food processor and grind finely. Pass the spice mix through a fine seive. Grind the coarse remains again and seive once more. Now, discard the coarse remains. Store spice mix in air tight jar until needed

Heat oil in a pot and add chopped onion. Stir and cover the lid. Cook for 5-7 minutes on medium heat until very soft.

Now, add chicken, Nihari spice mix, ginger garlic paste, green chilli paste and 1 cup water. Mix well and cook for 10-15 minutes.

In another pan, roast wheat flour for 1-2 minutes on medium heat until fragrant. Transfer flour to a bowl. Add 1 cup water to wheat flour and mix well. Make smooth paste with batter like consistency

Add wheat paste and yogurt to the chicken pot and mix well.

Add 1 cup water and lemon juice. (Add less or more water as needed, Nihari should have desired consistency at this point

Mix well and cover the pot. Let it simmer for another 5 minutes on very low heat until bubbling hot. Nihari is ready

Heat 2 tablespoon of butter or ghee on a pan and add a pinch of Kashmiri chilli powder.

Nihari in serving bowl, garnish with ginger and coriander leaves. Pour heated butter the garnish and serve with lemon wedges.