Nihari is a dish from the Indian subcontinent, which is a spicy stew of either mutton or chicken slow cooked for hours together to give that authentic taste. In my earlier post of Mutton Nihari, I had mentioned that I prepared Chicken Nihari too with the same Homemade Nihari Masala. Both of them tasted so good that I cannot describe here. So finally, I'm presenting for you to enjoy and relish with roti, naan or rice.




Ingredients:
Chicken - 500 gms
Onions - 2 medium, finely sliced
Ginger garlic paste - 1 tbsp
Nihari masala - 2 tbsp, recipe here
Whole wheat flour - 2 tbsp,  dissolved in water
Salt - add accordingly as the masala also have some salt in it
Water - 4-5 cups or as needed
Oil / Ghee

Method:
In a kadhai, heat oil or ghee. Add onions and fry till golden brown in colour

Add chicken pieces and ginger garlic paste. Cook on high heat for around 10 minutes

Add nihari masala and salt. Cook on medium heat till oil separates

Add enough water and simmer it for about an hour

Add the dissolved flour in the gravy while stirring continuously, this will ensure the gravy is thick

Simmer it covered for another 15-20 minutes

Garnish with green chillies, ginger juliennes and lime

Serve hot with roti / naan