Chicken Nihari
A slow-braised, deeply spiced gravy with fall-off-the-bone chicken. Originally a royal breakfast dish, now a beloved weekend treat.
1h 40m
4 people
- / 5.0
Uploaded by
halalme
Ingredients
1 kg chicken (bone-in pieces)
4 tbsp ghee
3 tbsp nihari masala
2 large onion
2 tbsp ginger-garlic paste
3 tbsp whole wheat flour
30 g fresh ginger (julienne)
1 lemon
Instructions
Heat ghee in a heavy pot. Add whole spices (bay leaf, black cardamom, cloves) and fry 30 seconds.
Add sliced onion and cook until light golden. Add ginger-garlic paste and nihari masala; stir 2 minutes.
Add chicken pieces and sear on high heat for 5 minutes.
Pour in 600ml water. Bring to a boil, reduce heat and simmer covered for 1 hour.
Mix wheat flour with 4 tbsp cold water to form a slurry. Stir into the curry to thicken the gravy.
Simmer uncovered for 20 more minutes until gravy is glossy and coats the back of a spoon.
Serve with naan, topped with ginger julienne, lemon juice and fresh coriander.
Reviews
No reviews yet. Be the first!