Murg Nihari

Name: Murg Nihari
Total time: 3600 s
Yield: 4 - 5 servings
Cuisine: Indian
Ingredients: 2 tsp Prepare Nihari Masala: Sauf (Fennel seeds); 2-3 Laung (Cloves); 5-6 Sabut kali mirch (Black peppercorns); 1-2 Pipli (Long pepper); 1 Badiyan ka phool (Star arise); 1 Badi elaichi (Black cardamom); piece Jaifal (Nutmeg) just little; ½ tsp Lal mirch powder (Red chili powder) or to taste; 1 tbs Dhania powder (Coriander powder); 1 tsp Sonth powder (Dried ginger power); 1/2 tsp Haldee powder (Turmeric powder); 2 tsp Red Kashmiri chili powder; ½ tsp Namak (Salt)or to taste; 1/2 tsp Kala zeera (Black cumin seeds) less than; 1-2 Hari elaichi (Green cardamom); 1/2 Cup Ghee; 750 gms Chicken with bones; 1 tbs Adrak lehsan paste (Ginger garlic paste); 5-6 Cups Pani (Water) or as required; 1/4 Cup Atta (Wheat flour) or maida; 1 Brown fried onion crushed medium sized; 1 Cup Pani (Water); 1/4 Cup Ghee; 1 tsp Kashmiri lal mirch (Kashmiri red chili) powder

Tahminah Hussain @tehmi_chef2212

Lucknow, India

“Nihari comes from the Urdu word nihar which originated from the Arabic nahaar, meaning day,” but In my opinion it will win at any time we decide to eat whether with roti, flaky kulcha or Naan.
#Zing
#HomechefTahmina

Tahminah Hussain @tehmi_chef2212

Saved

Ingredients

1 hr

4 - 5 servings

2 tspPrepare Nihari Masala: Sauf (Fennel seeds)
2-3Laung (Cloves)
5-6Sabut kali mirch (Black peppercorns)
1-2Pipli (Long pepper)
1Badiyan ka phool (Star arise)
1Badi elaichi (Black cardamom)
pieceJaifal (Nutmeg) just little
½ tspLal mirch powder (Red chili powder) or to taste
1 tbsDhania powder (Coriander powder)
1 tspSonth powder (Dried ginger power)
1/2 tspHaldee powder (Turmeric powder)
2 tspRed Kashmiri chili powder
½ tsp Namak (Salt)or to taste
1/2 tspKala zeera (Black cumin seeds) less than
1-2Hari elaichi (Green cardamom)
Prepare Nihari:
1/2 CupGhee
750 gmsChicken with bones
1 tbsAdrak lehsan paste (Ginger garlic paste)
5-6 CupsPani (Water) or as required
1/4 CupAtta (Wheat flour) or maida
1Brown fried onion crushed medium sized
1 CupPani (Water)
Prepare Tarri (Chili Oil) (optional):
1/4 CupGhee
1 tspKashmiri lal mirch (Kashmiri red chili) powder

Saved

Steps

1 hr

1

Prepare Nihari Masala:
In spice mixer,add fennel seeds,cloves,green cardamom,black peppercorns,long pepper,star anise,black cardamom,black cumin seeds,nutmeg and grind well and take out in a bowl.
2

Add red chili powder,corianader powder,dried ginger powder,turmeric powder,kashmiri red chili powder,salt and mix well.Nihari masala is ready
3

Prepare Nihari:
In pot,add ghee and let it melt,add chicken and mix well until changes color.
4

Add ginger garlic paste and mix well.
5

Add prepared nihari masala and brown fried onion crushed and mix well.
6

Add water,mix well and bring it to boil,cover & cook on low flame for 35-40 minutes.
7

Dissolve wheat flour/maida in water and mix well.
8

Gradually add dissolve flour in nihari and mix well continuously.
9

Cover and cook on low flame 6-8 minutes.
10

Prepare Tarri (Chili Oil) (optional):
11

Prepare Tarri (Chili Oil) (optional): Add oil/ghee, add kashmiri red chili powder and mix well for 2 minutes.
12

On serving plate,add nihari,tarri (chili oil),ginger, fresh coriander, lemon juice & serve with bread of your choice.