Made with AI
Indian Style Chicken Nihari
Ingredients
- chicken thighs800 g
- ghee3 tablespoons
- onions2 large
- ginger garlic paste2 tablespoons
- nihari masala4 tablespoons
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- coriander powder1 teaspoon
- cumin powder1 teaspoon
- wheat flour2 tablespoons
- water1,5 liters
- salt2 teaspoons
- lemon juice1 tablespoon
- chopped coriander leaves1 tablespoon
- julienned ginger1 tablespoon
Instructions
- 1
Heat 3 tablespoons of ghee in a large heavy-bottomed pot over medium heat.
- 2
Add the 2 large sliced onions and sauté until golden brown.
- 3
Stir in 2 tablespoons of ginger garlic paste and cook for 2 minutes until fragrant.
- 4
Add 4 tablespoons of nihari masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Sauté the spices for 1-2 minutes.
- 5
Add 800g chicken thighs and mix well to coat the chicken with the spices. Cook for 5-6 minutes until the chicken changes color.
- 6
Pour in
- 7
5 liters of water and add 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
- 8
In a small bowl, mix 2 tablespoons of wheat flour with a little water to make a smooth slurry. Gradually add this to the simmering curry, stirring continuously to avoid lumps.
- 9
Continue to simmer uncovered for another 15-20 minutes until the gravy thickens to your desired consistency.
- 10
Stir in 1 tablespoon of lemon juice and adjust salt if needed.
- 11
Garnish with 1 tablespoon of chopped coriander leaves and 1 tablespoon of julienned ginger before serving.
- 12
Serve hot with naan or steamed rice.
