Chicken nihari by chef Zubaida tariq

Chicken nihari

Chicken nihari

Chicken boneless 1 kgNihari masala 1 packet 
Chopped onion 1
Oil 1 cup
Ginger garlic paste 1 tbsp
Chopped ginger 1 tbsp
Yoghurt 3 tbsp
Roasted wheat 2 tbsp
For gravy:
Chicken legs ½ kg
Unpeeled garlic 1
Cardamom 4
Water 4
Fennel seeds ½ tsp
Sonth 4 tbsp
Salt as required

Separate out the chicken legs and cut the meat into big portions.
Now cook these chicken legs with fennel seeds, water, sonth, cardamoms, salt and unpeeled garlic. Let it simmer until fragrant. Sieve the gravy and keep aside. 
Heat oil in a wok and sauté onions in it, add chicken and dry excess water. Then add nihari masala, yoghurt, and ginger garlic paste and cook for 10-15 minutes. Add in the gravy at this stage. 
As soon as it starts coming together, add in the wheat and water mixture gradually and keep stirring.
Now add chopped ginger, chopped green chilies and cover the vessel. Let it simmer for 10 minutes.

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