Chicken Nihari

This delicious and spicy chicken recipe was traditionally cooked for breakfast of the Nawab. However, in the present times this exotic dish is generally prepared during special occasions like festivals, marriage etc.

The chicken is first cooked in a spicy and aromatic curry and is later tempered with a special mix of spices fried in desi ghee.

Chicken Nihari is a popular dish from the royal kitchen of the Nawabs of Lucknow. The Ames Nihar comes from the Arabic word Nahar which means morning.

Ingredients 

Boneless Chicken- 1/2 kg 
Onions- 3 (sliced) 
Ginger-garlic paste- 2 tsp  
Red chilli powder- 1tsp 
Turmeric powder- 1tsp 
Coriander powder- 1tsp 
Coriander leaves- 2tbsp (chopped) 
Bay leaf- 1 
Cinnamon stick- 1 
Whole wheat flour- 2tbsp 
Salt- as per taste 
Ghee- 1tbsp 
Oil- 2tbsp 
Water- 2 cups 

For Nihari Masala
Fennel seeds- 2tbsp 
Cumin seeds- 2tbsp 
Green cardamoms- 4 
Black cardamom- 1 
Cloves- 8 
Black peppercorns- 15 
Nutmeg- 1tsp 
Cinnamon stick- 1 
Bay leaf- 1 
Dry ginger powder- 1tsp 

Method 

Grind all the items listed under 'Nihari Masala' into a fine powder in a mixer and keep it aside. 

Clean and wash the chicken pieces thoroughly. Heat one tsp of oil in a pan and fry the chicken pieces for about 10 minutes on a medium flame till they become golden brown. Remove the chicken from flame and keep it aside. 

Now heat oil in a pan and add onions. Fry for 3-4 minutes until they turn golden brown. Add ginger-garlic paste, turmeric powder, coriander powder, half teaspoon of red chilli powder, one teaspoon of the prepared nihari masala, half a cup of water and cook for another 2 minutes. 

Now add the fried chicken pieces to it and cook for 2 minutes. Add salt and a cup of water to it. Mix well. Dissolve the whole wheat flour in half a cup of water and pour it in the pan. Allow it to boil. 

Cover the pan and cook for about 45 minutes on very a low flame.Stir at short intervals. After 45 minutes, remove the lid and with the help of a fork check if the chicken is well cooked or not. Once done, switch off the flame and keep it aside. 

Heat ghee in another pan and add half teaspoon of red chilli powder and one teaspoon of the nihari masala. Fry for a few seconds and add it to the cooked chicken curry. 

Garnish the chicken with chopped coriander leaves. Enjoy chicken nihari with steamed rice or rotis.