Ingredients
- Chicken 1 kg (8 pieces)
- Clarified butter 1 cup
- Ginger garlic paste 2 tbsp
- Salt 2 tsp
- Chili powder 2 tsp
- Wheat flour ¼ cup (dissolved in water)
- Plain flour ¼ cup (dissolved in water)
- Coriander leaves 2 tbsp (chopped)
- Green chilies 2 (chopped)
- Brown onion 2 tbsp
- Lemon wedges to serve
- For Nihari Masala:
- Aniseeds 1 tbsp
- White cumin 1 tsp
- Anis star 1
- Allspice 1 tsp
- Ginger ½ tsp (dried)
- Chili powder 3 tbsp
Cooking Directions
1. For
Masala: Grind all together, fill in the bottle and store.
2. For
Nihari: Heat clarified butter then add ginger garlic paste, salt and chili
powder, slightly fry.
3. Add
chicken and 4 tbsp of the prepared nihari masala, fry well.
4. Add
5 cups of water when water boiling, add in the dissolve paste of both the
flour.
5. Keep
stirring till one boil comes, lower flame and leave it on simmer till chicken
tender and oil comes on top.
6. Serve
with coriander leaves, chopped green chilies, lemon, brown onion and nan.