Chicken Nihari
Introduction:
Chicken Nihari, a soul warming and aromatic stew, is culinary masterpiece that originated in many subcontinent. Chicken Nihari has become a beloved dish, especially during colder months. Now we will explore essence of Chicken Nihari and guide you through process of creating this amazing dish in your own kitchen.
Ingredients:
– 1 kg chicken, cut into pieces
– 1 cup wheat flour
– 1 cup ghee or oil
– 2 large onions, finely sliced
– 2 tablespoons ginger-garlic paste
– 2 teaspoons coriander powder
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon cumin powder
– 1 teaspoon fennel seeds (saunf)
– 1 teaspoon fenugreek seeds (methi)
– 4-5 green cardamom pods
– 4-5 cloves
– 2-inch cinnamon stick
– 2 bay leaves
– Salt, to taste
– Chopped fresh coriander for garnish
– Sliced ginger for garnish
– Freshly squeezed lemon juice (optional)
– yogurt
Instructions:
1. Prepare the Nihari Masala:
In a dry pan, roast coriander powder, turmeric powder, red chili powder, cumin powder, fennel seeds, fenugreek seeds, green cardamom pods, cloves, cinnamon stick, and bay leaves. Grind the roasted spices into a fine powder to create the Nihari masala.
2. Prepare the Wheat Flour Paste (Rue):
Mix wheat flour with water to form a smooth paste. This paste, known as rue, will be used to thicken Chicken Nihari.
3. Cooking the Chicken:
– In a large pot, heat ghee or oil.
– Add sliced onions and sauté until golden brown.
– Add ginger-garlic paste and cook until the raw smell disappears.
– Add the chicken pieces and brown them on all sides.
4. Add Nihari Masala:
– Sprinkle the prepared Nihari masala over the browned chicken.
– Mix well to coat the chicken evenly with the spices.
5. Slow Cooking:
– Add enough water to cover the chicken.
– Bring the mixture to a boil and then reduce the heat to a simmer.
– Cover the pot and let it cook on low heat for 2-3 hours until the chicken is tender and the flavors are well infused.
6. Thicken the Stew:
– Once the chicken is cooked, add the wheat flour paste (rue) to the pot.
– Stir continuously to avoid lumps and let stew simmer until it reaches the desired thickness.
7. Serve Hot:
– Garnish the Chicken Nihari with chopped fresh coriander and sliced ginger.
– Optionally, squeeze fresh lemon juice before serving to enhance the flavors.
