Chicken Nihari

The amount of sodium in some pre-made spice mixtures drove me to try this. It worked and my family never knew the difference. I prefer using Chicken, however traditional Nihari is made with lean cuts of beef.

Ingredients
2-4 Lbs Chicken or Beef
1 Medium/Large Onion Sliced
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tbsp Ginger/Garlic paste
1 tsp Black Pepper Powder
1 tbsp Chili powder
4 tbsp Oil
3 tbsp All Purpose Flour/ Maida
Salt to taste

Spice mix:
2 tsp Fennel seeds
2 Small cardamom pods, seeds (Green)
2 Whole black cardamom pods (Black)
2 tsp Coriander seeds
1/2 tsp Whole black peppercorns
1/2 tsp Cumin seeds
10 Cloves
1 Cinnamon stick
1 Bay leaf
1/4 tsp Nutmeg Powder (Jaifal)

Fried Onions, Cilantro, ginger and green chilies for garnishing

Method
Take a heavy based pot and heat oil. I use a pressure cooker cuts the time Fry Onions & chicken or beef for 3-4 minutes and add in salt,chili powder,turmeric,coriander & pepper powder & ginger-garlic paste. Stir well & add in chicken stock or water.
If using PC, eyeball the water and close the lid. With Chicken I let it go for 2-3 Minutes as high heat & for Beef about 10 mins or 6-7 whistles

Mix flour in half cup of water and set it aside.

In a coffee grinder, grind all the spice mix until powdery fine. Set it aside.

Once the steam has evaporated, open the cooker or see if the meat is tender. If not using boneless meat, debone the chicken or beef and reconstitute the meat and remaining stock. Transfer the meat and stock to the final pot

Turn on the heat to medium and add in additional 3-4 cups of water and the spice mixture. Bring it to a steady boil and stir in the flour mixture. Taste for salt, cover and let it simmer for 20-30 mins for chicken and about an hour for beef. After adding the flour it might stick to the bottom. Stir once or twice in between and let the oil rise to the top.

Fry some onion slices in oil until golden brown and add it to the Nihari before serving.Sprinkle finely chopped Cilanto and I also julienne ginger and green Chilies for additional garnishes.

Serve with homemade parathas or naan...naan is obviously restaurant baught ;)))