A hearty and flavorful stew featuring tender chicken pieces simmered in a spicy, aromatic gravy, typically enjoyed with naan or rice.
Chicken Nihari
Ingredients
Instructions
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In a large pot, heat the ghee or oil over medium heat.
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Add the sliced onions and sauté until golden brown.
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Add the ginger-garlic paste to the onions and sauté for another 2 minutes until fragrant.
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Add the Nihari masala, red chili powder, turmeric powder, and salt. Stir well to combine.
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Add the chicken pieces to the pot and sear them until lightly browned on all sides.
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Pour in the water, bring it to a boil, then reduce the heat to low.
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Cover and let it simmer for 45 minutes to 1 hour, or until the chicken is tender and the gravy has thickened.
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If you prefer a thicker gravy, mix the wheat flour with a little water to make a smooth paste.
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Add this paste to the pot, stir well, and cook for an additional 10 minutes.
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Garnish with chopped coriander leaves and julienned ginger.
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Serve hot with naan or rice, accompanied by lemon wedges.
Note
- For a thicker gravy, you can add a slurry of wheat flour and water towards the end of cooking. Adjust the spice levels according to your preference.