Chicken Nihari

Recipe By - Naaima Farooqui

Ingredients

2 lb chicken small pieces

1tsp ginger powder

11/2 tsp fennel seeds

1/2 tsp mace

1/2 tsp nutmeg

1/2 tsp pipli aka long pepper (optional)

11/2tsp corriander powder

2 tsp chili powder

Salt

4 green Cardmom

Red color optional

1/2 tsp black cumin

2tsp cloves

3anise seeds

Grind the above spices.

Method

In a pan put chicken with gg paste, 2 sticks cinnamon, 1 medium onion sliced, salt and put 3 cups water and boil till chicken is tender.

In a separate pan put 1 cup desi ghee/oil, ggpaste and the above grinder spices and cook till the oil separates. Put the boiled chicken in it and fry. The boiled onion with chicken should be grinder and added to the chicken and cook on medium heat for 5 mins.

Add the stock now, add bit more water if u want more gravy and cook for 20 mins on medium to low heat. N

Now take 1/2 cup apf or ata and add water in it and make a smooth paste and add it to the gravy and keep stirring. Again cook on medium heat for 15 mins.

If gravy becomes too thick add more water and if gravy is too thin then add little bit more flour. Nihari is ready.

For garnishing (as they do in restaurants) aka tarri of nihari

In a separate pan add 1 cup oil/ghee and add 2 Tbsp chili powder in a cup of water and cook on this separate pan till most of the water evaporates.

In a bowl add nihari, top it with this gravy/tarri and garnish with lemons, corriander leaves, cut ginger and green chillies.

Enjoy with sheermal, naan or taftan.