Tastiest Chicken Nihari Ever
Ingredients
Nihari Spice Mix
Whole spices:
- Cumin seeds 2 teaspoons
- Coriander seeds 4 teaspoons
- Fennel seeds 4 teaspoons
- Cinnamon stick 2 inch broken
- Black cardamoms 2 broken
- Green cardamoms 4 broken
- Cloves 4
Powdered spices
- Salt 1 teaspoon
- Red chili powder 1 teaspoon
- Kashmiri chilli powder 3 teaspoons [you can use paprika powder too]
- Turmeric powder 3/4 teaspoon
- 1 teaspoon salt
Chicken Nihari Ingredient
- Chicken 1/2 kg cut into pieces [Boneless or on bones]
- Oil 1/2 cup
- Onions 1 medium blended into paste
- Nihari spice mix 2-3 tablespoons
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Water 2 cups
- Corn flour 1-2 tablespoons mixed in 2 tablespoons water
Garnish
- Ginger cut in julienne 1 inch
- Fresh coriander finely chopped
- Fresh mint finely chopped
- Lemon wedges
- Green chilies chopped
Instructions
- Nihari spice mix: In a pan dry roast whole spices until aromatic.
- Allow to cool and grind into a fine powder.
- Add powdered spices and mix. Nihari spice mix is ready.
- Gravy: Heat oil in a pot and add onion paste. Cook until the onions start to turn golden in colour.
- Add ginger and garlic paste and stir fry until no more raw smell remains.
- Add chicken pieces and stir fry for 1 minute on high heat until the chicken turns white.
- Add nihari spice mix and stir fry for 1-2 more minutes. When you smell the aroma of the nihari spices then its time to add water, mix and cover with a lid and allow to simmer on low heat for 30-35 minutes or until the chicken is soft, tender and fully cooked.
- Add corn flour mixed in water to the gravy and stir continuously until the gravy is thick and glossy. Bring to a boil and turn the flame off. Nihari is ready.
- Garnish with lemon wedges and ginger and serve hot with naan or paratha.
- Enjoy!